The practice of rice dumplings with alkaline water

1, according to the ratio of one catty of glutinous rice and five grams of alkali, the baking soda is melted with warm water, and glutinous rice and enough water are added for soaking overnight; 2. Take out the glutinous rice the next day, wash it again, and drain it for later use; 3. Take two zongzi leaves, roll them into a cone shape, and put them into the drained glutinous rice, being careful not to fill them too full; 4. Fold the leaves on the zongzi, wrap the glutinous rice, and finally tie it with cotton thread.

The practice of rice dumplings with alkaline water

Alkaline zongzi is a kind of zongzi, named after the alkaline water in the ingredients. It is necessary to soak the glutinous rice in alkaline water for one night, and the soaked glutinous rice is slightly yellow. Drain the water and make zongzi. Some areas like to add red dates and red bean paste to soda dumplings, which are sweet in themselves, but generally do not add sugar. Baking soda is "alkali" In the north, if steamed bread is made of old flour, alkali will be used.

After the zongzi is cooked, the bamboo pole is peeled off when eating, which is golden yellow. Sprinkle some sugar or pour some sugar water when eating zongzi. Some areas like to add red dates and red bean paste to soda dumplings, which are sweet in themselves, but generally do not add sugar. Because if you don't eat zongzi immediately after it is wrapped, there will be many possibilities of infection with bacteria, so you must heat it before eating. Eating cold zongzi is easy to cause stomach pain. Although reed leaves, lotus leaves and glutinous rice wrapped in zongzi have the effect of clearing away heat and toxic materials, not everyone is suitable for eating alkaline zongzi.