Soaking time of rice dumplings One The best soaking time for glutinous rice is: 30 minutes for draining time, 40 minutes for soaking time, 1 to 2 ratio of rice and water, and 30 degrees soaking water temperature. The soaked glutinous rice makes the dumplings white and shiny, with a unique aroma of wolfberry fruit, moderate texture, fine and not bad. Say two The more sticky the rice is, the more sticky it is and the better the dumplings are. In other words, as long as the method of soaking rice is correct, the longer the rice soaked, the better, at least three hours or so. The correct method is to immerse glutinous rice with clean water, change 2 or 3 times a day for water, soak it for a few days and then cover the dumplings. As the cells absorb water, the cell wall will burst and the viscous components will be released, which will make the scorpion abnormally soft. As long as changing water every day, glutinous rice will not degenerate, but the amount of water should be enough, otherwise the rice will be powdered when it is exposed to air after enough water is sucked. The material for dumplings A, 5 pounds of scented glutinous rice, with (can not be too cold or too hot, the water temperature to feel some hot but acceptable) warm water soaked glutinous rice 2,3 hours (a period of scratch 1 to 2 times, so that rice better soaked), with a small簸箕 or filter basket dry water. B, 2 pounds of peeled mung beans, soaked in the same warm water for the same amount of time, filtered dry water. C, 2 jins of fat lean pork (single lean meat boiled scallions taste not slippery and not enough incense), the meat cut into 2cm wide, 1cm thick, 10-15cm long strips, followed by a little salt, monosodium glutamate ( Chicken seasoning, cooking wine, ginger, 1 tsp soy sauce, 1 tsp sesame oil and other seasonings and mix with chopsticks. D. Put the dioscorea citrifolia leaves in the water and cook. After the water is opened for 10 minutes, remove the excess cold water and clean the ends of the scissors. E. Cut several pieces of cotton thread, each about 20cm long. Put a towel on your leg (knee) to get wet. F. Take two (all are negative) leaves in one direction and one in the opposite direction (incomplete), place in a small bowl (125g) meters, use the index finger to gently scratch the middle of the rice, put in 1, 2 Spoon mung beans, followed by meat, put the same mung beans on the meat, and then fill 123 grams of mung beans. G. The right hand first folds the outer leaf and folds it back and folds it back. The end is wrapped and the other end is completed in the same way. The tying tying shoe must be tied first in the middle and then tied one end to the other to prevent deformation. The tightness should not be too tight (boiling) or too loose (into the water). H. After being tied up, put them one by one in the pan, and then put cold water over about 1cm into the pan. Ignite... After opening the water for 15 minutes, place the pan in the pan and change the position, and then cook on the slow fire for 1 hour. Suitable for rice dumplings White sticky rice The most common ones are the two types of glutinous rice and glutinous rice. The taste of these two kinds of glutinous rice will be different. You can choose according to your own preference. Black sticky rice The maple leaves and their tender stems were used. They were smashed in a mortar. They were immersed in a certain amount of water after being air dried. After immersing them for a day and night, the leaf slag was removed and the black dye was obtained. Put the black dye juice into the pot and cook it at the temperature of fifty to sixty degrees Celsius. Soak the glutinous rice in it to get the black glutinous rice. Yellow sticky rice It can be extracted from the fruits and tubers of plants such as yellow flowers or gardenia, yellow peony, etc. The yellow flower is boiled, or the yellow scorpion is crushed and immersed in water to obtain a yellow-orange dye solution. Can also be used after the yellow smashed glutinous rice and glutinous rice are mixed hard, available yellow glutinous rice. Purple sticky rice Purple glutinous rice is boiled with the same variety and different leafy red orchids. The leaves are slightly longer and darker in color. The boiled colors are thicker and the brewed rice is purple. Red rice Based on a hybrid of rice and sorghum, the quality of calcium, zinc, magnesium, iron, and other beneficial minerals detected by the Ministry of Agriculture's Rice Quality Supervision, Inspection and Test Center is 9-14 times that of ordinary rice. Multicolor sticky rice The glutinous rice dumplings of the multi-color glutinous rice dumplings are bright in color, colorful, glittering and translucent, plus it's moist, soft, mellow, rich, plant-flavored, tastes memorable and has a certain medicinal value. Honglancao has blood function, wolfberry fruit has the effect of cooling heat and cooling blood, and the green glutinous rice boiled with maple leaves can be used to strengthen the bones, benefit the stomach, and fill the marrow. Natural pigments are food pigments obtained from natural resources. Pigments extracted mainly from animal and plant tissues and microorganisms (cultures), in which vegetative colorants predominate. Natural pigments not only have the function of coloring food, but also have physiological activity. Natural Pigments,Natural Color Pigment Capsanthin,Food Pigment Capsanthin,Natural Pigment Gardenia Yellow Allied Extracts Solutions , https://www.alliedbiosolutions.com
Natural pigments generally come from natural ingredients, such as beet red, grape and pepper. These foods have been recognized and accepted by the majority of consumers. Therefore, natural pigments from these food sources are more favored by consumers and safer to use. Most of it comes from plant pigments.
Our company can provide caramel, carmine orange, gardenia yellow, red koji, chili red, turmeric, β -carotene and other natural pigment products.