The live broadcast life of Lao Linzi in Northeast China

Chapter 593 Lazy people have lazy blessings (for subscription)
"However, everyone should be careful not to add water after turning on the fire when cooking zongzi, otherwise the taste of the cooked zongzi will be bad, and the storage time of the cooked zongzi will also be shortened."

Studio.

"That's right, you can't add water when cooking rice dumplings, everyone must pay attention to this!"

"How long did you cook the rice dumplings?"

"Yeah, anchor, can't you keep cooking?"

"We cook for an hour on one side."

"Then it takes a long time for us to cook the rice dumplings. It needs to be cooked for an hour and a half."

"Does it need to be cooked for so long? Won't the zongzi rot?"

Li Yuan thought for a while, and then said, "It's hard to say the time to cook zongzi."

"The time required to cook zongzi is related to many factors, and the cooking time required for different fillings is also different."

"Like the glutinous rice dumplings I made, because the glutinous rice has been soaked for a long time before, and this kind of firewood pot is used, the cooking time can be slightly shorter."

"However, the zongzi I make is considered to be of medium size, and the middle-sized zongzi naturally takes longer to cook than the small ones..."

"Anyway, the size of the firepower of each family, the size of the zongzi, and the way of cooking the zongzi are all factors that determine the time."

For example, the batch of rice dumplings that Li Yuan made today can be cooked in basically an hour.

However, if the same batch of zongzi is boiled in a pressure cooker, it may take four to ten minutes to come out of the pan.

Studio.

"So... how long will it take?"

"How long does it take for the anchor's dumplings to cook?"

"What about the pressure cooker? Isn't the pressure cooker making zongzi faster?"

"I also often use a pressure cooker. How long does the host tell me about the pressure cooker?"

Li Yuan thought for a while, and then said: "Everyone's method is different. In this way, I will take the most common one or two zongzi as an example to tell everyone."

"If it's one or two of glutinous rice and jujube dumplings soaked overnight, wait for the water in the pot to boil and cook for about 1 hour."

"If you cook in a pressure cooker, turn the heat to low and cook for half an hour after steaming."

"However, if it is meat dumplings, it takes about 10 minutes more to cook in a large pot, and about [-] minutes more if it is a pressure cooker. If it is a zongzi of other sizes, you can fill in the time according to the situation, but at least it should not be less than half Hours, otherwise the rice dumplings will not be soft enough."

"And I recommend that everyone use a pressure cooker, which takes less time to cook, and tastes better, and the loss of nutrients will be much less."

"If you want the zongzi to cook faster, you can add some edible alkali or baking soda to the water, but this method is not good for your health, so it's better not to use it."

Li Yuan: "However, it should be noted that everyone can be more diligent in cooking zongzi. If you feel that it is almost done, you can take a zongzi and open it first. If it is not cooked, continue cooking."

"Attention, don't wait until the zongzi is out of the pot before returning it to the pot. If it is not cooked through once, it will take longer to cook after it is cold."

"You can take it out and press it with your fingers after it has been cooked to a certain extent. If it feels soft and sticky, it is cooked. Otherwise, you need to continue cooking."

"After the zongzi is cooked, don't rush out of the pot. Leave the zongzi in the pot and soak for more than 1 hour before taking it out of the pot. This way the taste will be better and the taste will be better."

Studio.

"It's just cooking a zongzi, so many people say."

"That's right, I'm in trouble..."

"So, lazy people are not suitable for cooking, haha!"

"What's wrong with lazy people? I've never heard of it, lazy people have lazy blessings!"

"It's really time-consuming to eat rice dumplings, wrapping them and cooking them again."

"Indeed, from noon to now, several hours have passed like this, but the rice dumplings have just been put into the pot."

"No, what's the matter, wait!"

Li Yuan had already boiled the zongzi in the pot at this time.However, because there are too many zongzi, it can only be done in two batches, and after the second pot of zongzi comes out, it is already four o'clock in the afternoon.

"The last pot of rice dumplings, out of the pot!"

Following Li Yuan's shout, the zongzi finally came out of the pot.

The weather is getting hotter now, and the food will easily go bad if left overnight, so the boiled rice dumplings need to be soaked in water.

Zongzi soaked in water can keep the taste and taste of the rice dumplings to the maximum extent, and as long as the water is changed every day, there is no problem in persisting for a week.

Just like Li Yuan at this time, he has already put all the zongzi in the water basin, and Li Yuan put the newly cooked zongzi in the basin, planning to send it to the master and grandma soon.

Studio.

"This zongzi really doesn't change shape!"

"The anchor hastened to taste this zongzi, is it delicious?"

"It must be delicious! The anchor's name is not for nothing!"

"Master Li, quickly open one and let us have a look!"

"See if it's useful, but I can't eat it."

"Satisfy your hunger!"

The first pot of zongzi was just out of the pot, but Li Yuan had already opened one.It's just that Li Yuan just wanted to see if the rice dumplings were cooked, but didn't taste them.

And this pot has been boiled for two hours, even if Li Yuan didn't taste it, he is actually a little hungry now...

Li Yuan simply opened a rice dumpling with candied dates, intending to taste it.

Remove the dumplings from the pot.

Li Yuan didn't open it in a hurry, but soaked it in warm water for a while.After all, although it has been soaked for more than an hour, the dumplings are still boiling hot in the pot.

After about three to five minutes, Li Yuan touched the zongzi and felt that its temperature was about the same, so he took the zongzi out of the water.

The zongzi thread has not been untied yet, and the smell of zongzi has been slowly exuded at this time.

Open the leaves of the zongzi layer by layer, and the fragrance of the zongzi immediately diffuses.

Fragrant, with a hint of sweetness of candied dates.Even if Li Yuan closed his eyes, he could tell that this taste must be the candied rice dumpling belonging to the Great Northeast.

The last layer of zong leaves was also completely peeled off by Li Yuan.

At this time, the zongzi that was peeled off in front of my eyes was completely different from the white one before.The honey brown color has already dyed the whole glutinous rice!

Studio.

"Wow, this color looks delicious!"

"Look at the stickiness of this glutinous rice, it must be delicious!"

"This is the candied rice dumpling I dreamed about..."

"Wow wow wow, anchor, how about you taste it!"

Because the glutinous rice has been boiled for a long time, the glutinous rice is very sticky at this time.And the few candied dates that Li Yuan released earlier, the sugar has been analyzed during the boiling process, and flowed onto the originally white glutinous rice.

Li Yuan's nostrils were filled with the sweet smell of rice dumplings.

Swallowing, Li Yuan couldn't help but pinched the other end of the rice dumpling that hadn't been peeled off, took it to his mouth and took a big bite.

The first thing you feel when you enter the mouth is the soft and glutinous smell of glutinous rice.

(End of this chapter)