Hearing Li Yi's explanation, the stall owners present couldn't help but whisper.

In front of the desk, on the display screen held by the staff squatting on the ground, a barrage of incomprehensible barrages also floated through.

"Glutinous rice doesn't need to be soaked?"

"I have to soak them when I make zongzi at home?"

"You're going to have to bubble it, right? If you don't bubble, you'll definitely get pinched. ”

"I make zongzi, and I have to soak glutinous rice for a night in advance."

Glancing at the barrage floating by, Li Yi looked up at the whispering stall owners, and explained: "Whether the glutinous rice is soaked or not depends mainly on your own taste, and on the other hand, it depends on the variety."

In the past, the glutinous rice was soaked in advance to cook well and save firewood.

Generally, soak for two or three days, and boil in the pot for an hour to cook soft and glutinous.

But in fact, it can be cooked directly after washing it and cooking it in a pot, but it is not as soft and glutinous as the soaked glutinous rice.

As for the difference between varieties, generally in the northern region, the cultivation is round glutinous rice, that is, japonica glutinous rice.

Therefore, when making zongzi in the north, they are all wrapped in round glutinous rice.

The long glutinous rice planted in the south is generally long, that is, indica-type glutinous rice, and it is customary to use long glutinous rice for wrapping zongzi.

The water absorption and expansion rate of round glutinous rice are higher than that of long glutinous rice, and the longer the soaking time, the softer and glutinous the taste will be.

In the north, sweet rice dumplings are generally wrapped, the aftertaste of round glutinous rice is slightly sweet, the taste is delicate and soft and glutinous, which is more suitable for wrapping sweet dumplings, even if it is not dipped in sugar, it tastes sweet.

The water absorption rate of long glutinous rice is relatively low, and it is more resistant to cooking, so the effect of soaking in advance is relatively poor, so it is better to cook directly in the pot.

In addition, it has a low expansion rate, so it is more resistant to cooking, and it can remain in its original shape even if it is re-cooked.

In the south, long glutinous rice is generally used to make fresh meat dumplings.

Fresh meat dumplings are not like sweet dumplings, they can be eaten even when they are cold, but fresh meat dumplings basically need to be reheated after they are cold.

If you use round glutinous rice with a soft texture, it will collapse after cooking twice, and the texture will be more watery, which will affect the taste.

But if you use long glutinous rice that is more resistant to cooking, you don't have to worry about that. ”

Hearing Li Yi's explanation, someone at the scene understood and asked, "The round glutinous rice you are talking about is Jiang rice, right?" ”

"Yes, it's called Jiangmi in the north."

Li Yi smiled and nodded.

"That's true."

The stall owner who asked the question suddenly realized: "My family uses Jiang rice to wrap red bean sweet dumplings, and glutinous rice to wrap meat dumplings." ”

In the live broadcast room, the audience also remembered the difference between round glutinous rice and long glutinous rice that Li Yi said last time when he went to buy rice.

"Last time, Brother Yi seemed to have bought two kinds of glutinous rice."

"The glutinous rice I make here is made with long glutinous rice, which has a better taste."

"The rice dumplings made of round glutinous rice are sticky, too sticky to the teeth, and not delicious."

"Zongzi is just sticky to be delicious!"

"My family wraps zongzi, glutinous rice has to be soaked for two days in advance, and the cooked zongzi is like a rice cake, which is particularly delicious."

"Why don't you just eat rice cakes like rice cakes?"

"I haven't eaten salty dumplings, I feel too weird to accept."

"I didn't eat salty dumplings before, but after eating them a few times, I realized that salty dumplings are really delicious, especially meat dumplings, buy one in the morning and eat it for breakfast, it's too enjoyable."

"Sweet dumplings are the most classic!"

"We have rice dumplings wrapped in yellow rice and sorghum rice, which are also delicious."

"Huh? What the hell is a yellow rice dumpling? ”

"Yellow rice dumplings are super delicious, okay?!"

Seeing that the audience in the live broadcast room had set off a big PK of zongzi in the north and south, Li Yi had no time to take care of it, but just explained to the stall owners on the scene by himself: "After the glutinous rice is drained, some salt and soy sauce should be added to give it a taste."

The ratio of salt to rice is 0.5:100, which is five grams of salt for one kilogram of rice.

The ratio of soy sauce is 1:100, and ten grams of soy sauce are placed in one kilogram of rice.

The soy sauce here is best boiled with dark soy sauce, which has a better color effect and a more fragrant taste.

I demonstrated the boiling method of soy sauce in the show before, you can take a look at it when you go back, and I will demonstrate it to you now..."

When Li Yi demonstrated how to boil soy sauce, Huang Xiaoming and a few others also helped Li Yi wash the dumpling leaves and divide the pork belly in the rear.

Liu Yifei came to menstruate and was not good at getting wet, so she was arranged by Li Yi to steam the egg yolk.

Soon, Li Yi boiled the soy sauce and drained the glutinous rice that was placed aside.

After mixing soy sauce and salt into the glutinous rice, the steamed egg yolk on Liu Yifei's side was also steamed.

stepped forward and opened the steamer and brought out the plate with the egg yolk, Li Yi explained to the stall owner: "The egg yolk we use here is best steamed with Huadiao wine, and it can be steamed for 15 minutes, and it can be steamed with white wine when you steam it."

The smell of eggs in duck eggs mainly comes from the yolk, so the yolk needs to be heat treated to reduce its fishy smell and stimulate its flavor.

In the process of heat treatment, the egg yolk will produce hexanal, 1-octen-3-ol, 2-n-amylfuran and other substances, which are the main source of egg odor.

The amount of their formation gradually increases during the heating process, and if the egg yolk is directly wrapped in the rice dumplings, these substances will soak into the surrounding glutinous rice after forming in large quantities.

When it's hot, it feels fine, but when it's cold, it will have a noticeable fishy smell.

The formation of these substances will be significantly reduced above 65 °C, so the purpose of steaming with wine is to complete this process in advance, and use the volatility of alcohol to remove the smell of duck egg yolk.

In this way, the fishy smell of steamed duck egg yolk is greatly reduced, and when it is wrapped in zongzi and eaten, there will be an obvious salted egg yolk fragrance, which is delicious even if it is cold. ”

Listening to Li Yi's explanation, the stall owners at the scene were silent.

They only understood the addition of Huadiao or steamed liquor, and the rest were completely incomprehensible.

Seeing their blank looks, Li Yi paused, and then briefly emphasized: "The salted egg yolk is steamed with white wine for at least 15 minutes before use, just remember this." ”

When the stall owners heard this, they wrote it down on their mobile phones.

Putting the steamed egg yolk aside, Li Yi took the pork cut by Huang Xiaoming and Wu Lei again.

"The meat used for meat dumplings is generally leg meat with moderate fat and thinness, but it is also okay to use pork belly with suitable fat and thinness.

But whether it's pork belly or leg meat, it's all about skinning. ”

Li Yi picked up the pork, pointed to the texture of the lean meat and explained, then added seasoning to the basin, rubbed it vigorously, and explained: "The meat in Jiaxing fresh meat dumplings is called fresh meat, not cured meat, so the meat used is not marinated in advance."

If it is marinated in soy sauce, the moisture in the lean meat will be lost due to the salt in the soy sauce, and the lean meat will taste more chai after cooking, and it will not be easy to cook until it is crispy.

The meat is processed by hand, with salt, sugar, Huadiao wine or liquor, the ratio of salt to sugar is 0.5:100, and the ratio of wine is 1:100.

When mixing, rub vigorously until such a small white bubble appears. ”

While speaking, under Li Yi's vigorous stirring, the pieces of meat in the basin had been kneaded into a layer of fine white bubbles.

Picking up a piece of meat and showing it to the stall owners, Li Yi explained: "This kind of kneading is also a way to marinate, which can loosen the texture of the meat, and it will be very tender and crispy after cooking, and the taste will be better." ”

After speaking, he took the dumpling leaves washed by Huang Xiaoming, bent them left and right, and rolled them into a funnel shape.

Scoop up a spoonful of mixed glutinous rice with a spoon, spread a layer under the funnel, he put an egg yolk and a piece of meat on the glutinous rice, and covered it with a layer of glutinous rice, rolled the zongzi leaves forward, pressed both ends, pulled the cotton thread, quickly rolled a few circles, and a [egg yolk meat dumpling] appeared in his hand.

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(End of chapter)