Can red glutinous rice be made into lye water dumplings?

Ingredients: 750 grams of glutinous rice.

Zongzi leaves edible alkali.

Cotton thread alkaline water dumpling practice 1

Soak the dumpling leaves for a day or overnight, wash them and put them in the pot, boil the water after the water boils for about 5 minutes, take out the bubbles and put them in cold water for later use, and soak the glutinous rice for about 4 hours after washing.

After the glutinous rice is soaked, drain the water and put it back into the basin, put in about 1 4--1 2 spoons of edible alkali, because there is still water on the rice grains, so that the alkali will melt quickly, mix it immediately after putting it in, pay attention to mixing more, so that the edible alkali can be evenly melted, and put it for about an hour after mixing, so that the alkali can be completely integrated into the rice grains.

Cut off the stem of the leaf slightly, form a cone counterclockwise from the stem towards the tip of the leaf, and stack one side of the stem on the inside of the tip of the leaf.

Scoop the soaked and alkaline glutinous rice into the cone, and then poke it gently with chopsticks.

Cover the top leaf and make a triangle with the tiger's mouth, at this time the leaf is on the corner of the triangle against the tiger's mouth.

Finally, tie it with cotton thread (cotton thread is best tied more than two times).

Use the above method to wrap all the rice dumplings.

Put the zongzi in the pot, after the water boils, turn off the heat for about 1 hour, put it in the simmering pot and simmer for about 4 hours, then remove it.

The ratio of wrapping zongzi alkali is 600:38, and it can be put when soaking glutinous rice.

The ratio should be controlled at 600:38, that is, if 600 grams of glutinous rice is used, 38 grams of alkaline water should be used. First wash the glutinous rice, drain the water, put it in a container, pour alkaline water, wait for the alkaline water to be absorbed by the rice grains, and then pour in raw oil and mix well (alkaline water must be put first, and then raw oil.

Otherwise, the alkaline water will not be easily absorbed by the rice grains, and the rice dumplings will not be glutinous when eaten).

1 kg of glutinous rice and 5 grams of alkali are about a small tablespoon and a small half tablespoon for drinking soup.

Melted the alkali with some warm water first, and then soaked it in water with glutinous rice for one night.

The glutinous rice after soaking is a little yellow. Drain the water and wrap the rice dumplings.

There are two ways to put alkali in zongzi, one is to put the glutinous rice into alkaline water after washing and mix it thoroughly, and the other is to wrap the zongzi first, and then soak the raw zongzi in alkaline water, so that the glutinous rice in the zongzi absorbs the alkaline water and then cooks.

Put it when you soak glutinous rice, but I personally think it's best not to put it, because the taste of zongzi is not good.

After wrapping the rice dumplings, they are cooked in alkaline water.

Don't put too much, it's not good for your health.

The preparation of alkaline water dumplings is as follows:Material preparation: 1000g glutinous rice, 3g edible alkali, some zongzi leaves, some cotton thread, a steamer, a pair of chopsticks, some water, etc.

1. Wash the late ridge of cracked Danfeng glutinous rice, drain the water, add 3g of edible alkali and stir well.

2. Add water to the dumpling leaves and boil in a pot for about 10 minutes.

3. Roll the dumpling leaves into a cone, load them with glutinous rice, and poke them tightly with chopsticks.

4. Fold the left and right sides of the dumpling leaves inward, and fold them into a triangle.

5. Wrap the cotton thread around the bevel twice, tie the knot tightly, and put it in the steamer and cook for three and a half hours.

Raw materials: glutinous rice, red beans, edible alkali. Step 1: Preparation:

1. Wash the glutinous rice, add edible alkali, (sold online or in the supermarket) add less, add slowly, see that it turns yellow, and then mix it with the water of the glutinous rice, soak for about 4 hours, eat empty and amuse the soft, you can stay overnight!

2. Red beans and soak them.

3. Prepare the leaves to be washed, boiled, and scalded with boiling water, which is not easy to break.

4. Prepare cotton thread and scissors.

Step 2: Cut off the heads of the two leaves and roll them into a funnel shape.

Step 3: Load the meter and press it.

Step 4: Add red beans halfway through.

Step 5: Fill the glutinous rice again.

Step 6: Press down the leaves and wrap them into triangles. Step 7: Tie it up with a rope.

Step 8: The dumplings are wrapped. Put it in a pressure cooker, mix it with an appropriate amount of water, boil it over high heat, turn the little finger macro fire pressure for about 30 minutes, and automatically withdraw the gate.

The method of alkaline water dumplings is as follows:1. Prepare rice and soda ash for glutinous rice and soda ash in rice dumplings. Fresh dumpling leaves are frozen in the refrigerator and washed again.

2. Wash the glutinous rice three times, add soda ash, and mix evenly.

3. Add corn oil and mix evenly.

4. Wrap zongzi in the way you are used to filial piety.

5. Wrapped rice dumplings.

6. Add water to the pressure cooker, put 5 grams of soda ash, and stir well. Put in the rice dumplings.

7. After the pressure cooker is inflated, change the heat to low and press for an hour.

Raw materials: glutinous rice, red beans, edible alkali. Step 1: Preparation:

1: Wash the glutinous rice, add edible alkali, (sold online or in the supermarket) add less, add slowly, see that it turns yellow, and then mix it with the water at the end of the glutinous rice, soak it for about 4 hours, eat soft, and you can stay overnight!

2: Bring red beans and soak them.

3: Prepare the leaves to be washed, boiled, scalded with boiling water, not easy to break, 4, prepare cotton thread and cut the empty teasing knife.

Step 2: Cut off the heads of the two leaves and roll them into a funnel shape.

Step 3: Load the meter and press it.

Step 4: Add red beans halfway through.

Step 5: Fill the glutinous rice again.

Step 6: Press down the leaves and wrap them into triangles.

Step 7: Tie it up with a rope.

Step 8: The dumplings are wrapped. Put it in a pressure cooker, mix it with an appropriate amount of water, boil it over high heat and turn it to low heat for about 30 minutes, and automatically withdraw the brake.

Lye water dumplings are one of the types of rice dumplings and oak pairs, which are named after the addition of alkaline water to the ingredients. The color of alkaline water zongzi is orange yellow, crystal clear, the entrance is soft and glutinous, the taste is sweet and delicious, and it also carries the fragrance of zongzi leaves. In addition to mixing sugar, this dumpling can also be filled with fine raw materials such as lotus seeds, ham, sausage, and jujube paste to make various flavors of eggplant.

How to make lye water dumplings? Let's find out!

Ingredients: 200 grams of glutinous rice, 20 grams of alkaline noodles, 8 zongzi leaves, 1 zongzi rope, 1 teaspoon of salt, appropriate amount of oil.

Preparation of lye water rice dumplings:

1. Add water, salt, dumpling leaves and oil to the pot, bring the heat to a boil, turn off the heat and let cool;

2. Wash the glutinous rice, soak it for 30 minutes, drain the water, add alkaline noodles and leave it for 2 hours;

3. Take two zongzi leaves and stack them together, fold them into a cone, put them in glutinous rice and press them tightly, wrap them, and make all zongzi in turn;

4. Put the wrapped zongzi into the pressure cooker, add water to cover the zongzi, and press for 25 minutes;

5. Remove after cooking.

Tips: Pay attention to eating zongzi, zongzi are mostly made of glutinous rice, which is sticky, and the elderly and children can easily cause indigestion if they eat excessively, and the resulting symptoms such as excessive stomach acid, bloating, abdominal pain, and diarrhea will occur.

Ingredients required: 500g of round glutinous rice, a total of 8g of edible alkali.

Specific steps to do Hu Duan:

1. Prepare 500g glutinous rice, wash it with water first, add 4g edible alkali, then add water, and soak for more than 4 hours. If it has been soaked for a long time, it is best to keep it in the refrigerator. The glutinous rice used to make zongzi, we generally use round glutinous rice.

2. The dried dumpling leaves I used were soaked overnight in advance, and then boiled in boiling water for 5 to 10 minutes. After this treatment, the dumpling leaves are not easy to break. Of course, it would be better if you could use fresh dumpling leaves.

The preparations are all done, and then we will wrap the zongzi. First, roll the dumpling leaves into the shape of a funnel, and the bottom must be rolled into sharp corners so that the rice will not leak.

Then scoop the glutinous rice into it, you can press it tightly, and then flatten the surface.

Fold the dumpling leaves on both sides inward, fold the extra dumpling leaves down, cover the glutinous rice, and finally tie it with cotton thread to complete.

After all the wrapping is put into the pressure cooker, a total of 22 small zongzi are wrapped, and 4g of edible alkali is added.

Wait for the pressure cooker to steam and cook over medium-low heat for 50 minutes. Because the addition of edible alkali will help the glutinous rice to cook more easily, the time for cooking alkaline rice dumplings is relatively short.

After cooking, peel one off and take a look, the color is yellow and bright, it looks very soft and translucent, and the fragrant glutinous rice fragrance and a faint alkaline smell come to the nose. After this alkaline water dumpling is cooled, the pants will be tighter and more glutinous, and it will be eaten with sugar, and it will have an endless aftertaste.