How much alkali should be put in a pound of glutinous rice to wrap zongzi?

Because:The ratio of glutinous rice to alkaline water dumplings is very important, if the ratio is not right, the alkaline water dumplings will not be delicious. The reason is that the main chemical component of edible alkaline water is sodium carbonate, edible alkaline water is a weakly alkaline, which can quickly make food rise, play a role in softening fiber, and can also remove the sour taste in food, which can increase the color, fragrance and taste of zongzi, and enhance the public's appetite for zongzi.

Speaking of Guangdong alkaline water dumplings, I happen to be a Cantonese person, and I also know more about alkaline water dumplings, every year on the fifth day of the fifth month of May, that is, the Dragon Boat Festival, we will wrap alkaline water dumplings, which can also be said to be a custom of our Cantonese people to celebrate the Dragon Boat Festival! The taste of alkaline water dumplings is mellow, Q elastic teeth, and the taste is tendonous.

The rice dumplings made with grass and wood gray water are even more delicious! One pound of glutinous rice, you can't make many zongzi, it is recommended to buy 2 catties of glutinous rice, if you make a very big zongzi, two catties of glutinous rice can also make more than 20-30. <>

The biggest feature of Guangdong alkaline water dumplings is the addition of peeled mung beans inside: light yellow mung beans are wrapped in the outer layer of pork, which looks like egg yolk, smells fragrant, tastes powdery, and combines with sticky glutinous rice to form the best partner. It's no wonder that Cantonese alkaline salted pork dumplings are our family's favorite.

On the fifth day of May, the fragrance of rice dumplings is wafting. There are many kinds of zongzi, there are cold zongzi with alkaline water, there are mung bean meat zongzi, the zongzi with alkaline water will be chewy, and it is delicious when dipped in sugar or honey.

<> the Hakka people in the mountainous areas of Guangdong will wrap alkaline water dumplings before the Dragon Boat Festival, and the amount of alkaline water depends on the purity of gray water. For example, the amount of lye used in the ash burned by the bush tree and the ash burned by the peanut shell is different. The more the glutinous rice is soaked, the stickier it will become, and the more delicious the wrapped zongzi will be.

In other words, as long as the method of soaking rice is correct, the longer the rice is soaked, the better, at least about 3 hours. The correct way is to soak the glutinous rice with water, change the water 2 3 times a day, soak it for a few days and then wrap the zongzi, because the cell absorbs water to break the cell wall, and the viscous components are released, which can make the zongzi extremely sticky. As long as you insist on changing the water every day, the glutinous rice will not deteriorate, but the amount of water must be sufficient, otherwise the rice will be exposed to the air after absorbing enough water, and the rice grains will be powdered.

Put 2 grams of alkali, because alkali can speed up the ripening time of glutinous rice, and the taste will be sweeter.

To put 38 grams of alkaline water, these are proportional ingredients, so that the wrapped zongzi taste more sweet and soft.

If you put too much alkali, it will affect the taste, this amount is very appropriate, and it tastes very sweet.

To pack 10 catties of brown seeds, 10-15 spoons of salt in glutinous rice are enough.

It depends on what kind of zongzi it is, generally sweet zongzi do not need to be salted, and other flavors need to be salted.

Put it in the glutinous rice first. Salt has the effect of coagulating egg white, so it is put in the rice first, and the taste is not lost much when cooked. If it is the other way around, when the isosalt seeps into the glutinous rice, there will be a relatively large amount of protein loss. Besides, how long does it take to boil the leaves before they can add salt?

How much salt to add to a pound of glutinous rice.

Generally, one or two spoonfuls of salt is enough for a pound of glutinous rice.

Ingredients for wrapping zongzi:

Recipe 1: Delicious rice dumplings with shaved ice.

Ingredients: rice dumplings, ice cubes, red bean paste.

Method: Cook the rice dumplings and let them cool on a transparent plate. After the rice dumplings are completely cool, use a shaved ice machine to shave ice and spread them on top of the cold rice dumplings, then put some red bean paste on the smoothie, and even pour a little juice of your choice.

Recipe 2: Roasted carrot dumplings.

Ingredients: rice dumplings, corn, carrots, olive oil, salt, Korean chili paste, cheese.

Method: Blanch the diced carrots and corn first, then add a little salt and olive oil; Add an appropriate amount of Korean chili sauce and stir well, pour 2 3 into a tin foil box; Cut the rice dumplings into small pieces and spread them evenly on top of the corn and carrots; Shred the cheese, sprinkle it on top, put it in the oven and bake for 20 minutes.

Recipe 3 Braised pork knuckle dumplings.

Ingredients: rice dumplings, cooking oil, spicy tempeh paste, chopped green onions, pig's trotters.

Method: Cut the remaining zongzi into cubes. Add oil to the pan, add the spicy tempeh sauce and chopped green onion and stir-fry until fragrant.

Put in the roasted pig's trotters, drizzle a little dark soy sauce and stir-fry well, and then add the cut rice dumplings. Then pour in an appropriate amount of water and simmer for a while, then sprinkle a little white sesame seeds out of the pot. The pig's trotters themselves are greasy, so it is recommended to choose fresh jujube dumplings instead of meat dumplings.

Recipe 4: Rice dumplings and mung bean porridge.

Ingredients: zongzi, mung beans, fresh lilies, red dates.

Method: Boil 3 bowls of water in a casserole, add mung beans and red dates, cook for 15 minutes, add zongzi, crush the zongzi with a large spoon, cook together for 10 minutes, then add 1 2 peeled and washed fresh lilies, continue to cook for 5 minutes, and become a pot of fragrant zongzi lily mung bean porridge.

Recipe 5 Peanut and melon seed dumplings.

Ingredients: zongzi, peanuts, pumpkin seeds, sugar.

Method: Cut the rice dumplings into small pieces, crush the peanuts, then add pumpkin seeds and sugar. Then mix the above ingredients together as well as a dough until the dough is kneaded until the dough is elastic. Finally, the rice dough is formed into small round balls, steamed and eaten.

Secret ingredient 6 Rice dumplings and egg cakes.

Ingredients: rice dumplings, eggs, batter, salt, chicken essence, pepper.

Method: Beat the eggs into the batter and season with salt, chicken essence and pepper. Then chop the zongzi, put it in the batter and mix it, and spread it into a cake.

, the ratio of salt to rice is: 100.

The ratio of salt and rice in the rice dumplings is: about 100, for example, one pound of rice, put about 1-2 spoons of table salt, not too much, so as not to cause the taste of salty zongzi to be salty and destroy the overall taste.

If you need to add something salty such as soy sauce, the salt ratio can be smaller, so you can adjust it according to the actual situation.

If it is a pork dumpling, the recipe is referred to below, and the same proportion can be added.

Raw materials: 2 5 kg of glutinous rice, 1 5 kg of fresh pork (half fat and half of lean), 25 grams of wine, 150 grams of soy sauce, 70 grams of salt, a little monosodium glutamate, and an appropriate amount of zongzi leaves.

Method: Wash the glutinous rice first, add sugar, salt and soy sauce and mix well. Cut the pork into rectangular pieces and mix well with the remaining ingredients.

Then roll the dumpling leaves into a funnel shape, load 40 grams of glutinous rice, put a piece of fat and lean meat, and then cover about 30 grams of glutinous rice, flatten it, and wrap it. Finally, put the wrapped zongzi into the water and boil for 1 hour, then cook it over a warm fire for about 1 hour.

Good evening, put it in: about 80 grams of edible salt is fine, oh dear. Generally, wrap zongzi, put 8 grams of edible coarse Chang salt in 1 kg of glutinous rice, and put 10 kg of glutinous rice:

8 10 = 80 grams of edible salt. This dosage is not much, not less, just suitable for oh pro [than the heart] [than the heart] [than the heart] [than the heart] cold weather, please pay attention to Wang Yi cold and warm Oh dear, I wish you a happy life [than the heart] [than the heart].

About 32 grams. in alkaline water. Add edible alkali to the rice dumplings.

It can increase the viscosity of glutinous rice, make the taste more sticky, and shorten the cooking time of zongzi, and because the overall material of glutinous rice zongzi is acidic, adding alkaline substances can make the taste of zongzi fresher. The ratio of glutinous rice and alkali in alkaline rice dumplings should be controlled at 600:38, that is, if 600 grams of glutinous rice are used, 38 grams of alkaline water need to be matched, and after calculation, about 32 grams of alkali need to be put in a pound of glutinous rice.

Precautions for eating zongzi.

For those with low stomach acid and poor digestion, it is traditionally called "stomach cold."

Glutinous rice is a very good food. If you have a cold stomach because of greedy crabs and prawns, you can quickly eat a hot zongzi or drink a bowl of hot glutinous rice porridge, and you will feel a lot more comfortable immediately.

For people with poor digestion and low stomach acid, zongzi without oil is not difficult to digest, and it is even very comfortable in the stomach when eaten hot. Just eat it slowly, chew it well and then swallow it. Greasy meat dumplings are best kept away. Too much stomach acid.

people should also eat less glutinous rice food, which can be eaten with some vegetables.

About 50 grams.

When wrapping zongzi, you must pay attention to the amount of alkali, generally put about 25g of alkaline water in a catty of glutinous rice.

That is, putting a little alkali in an appropriate amount can shorten the cooking time of zongzi, increase the stickiness of zongzi, and also make zongzi taste clearer. If the amount of alkaline water is too much, it will cause the color of the zongzi to turn yellow, and at the same time, it will also make the zongzi have a bitter taste, which will affect its eating taste. And too much alkali is consumed.

It can also cause bad effects on health, so be careful.

When wrapping zongzi, a pound of glutinous rice can be put about 25-30g of edible alkali, edible alkali can make the glutinous rice in the zongzi be cooked faster and better, so that the cooked zongzi taste more soft and glutinous. Edible alkali can play a role in sterilization and antiseptic, adding an appropriate amount of edible alkali can make the zongzi more convenient to preserve, while glutinous rice and zongzi leaves are acidic substances, adding an appropriate amount of alkali can also play a role in acid-alkali neutralization, which can make the taste of zongzi taste more fragrant.

Wrapping zongzi generally does not put alkali, and alkali will destroy the nutrition of zongzi. If you like to put alkali, you can only put it in a ratio of 100:1, that is, 10 grams of alkali in two catties of rice.

Under normal circumstances, you can put 25g per catty of glutinous rice and 50g per catty of glutinous rice, of course, according to your own taste, you can put less or no amount.

I haven't heard that you need to put alkali in making zongzi, but I only know that you need to put this in steamed buns.

To wrap a pound of glutinous rice dumplings, put 2-4 grams of alkali. The following is explained from two aspects: the list of ingredients and the production steps:

Ingredient list: Glutinous rice: 500 grams.

Alkaline water: 2-4 grams.

Zongye leaves: 50 pieces.

Production Steps:1Before wrapping zongzi, you need to prepare glutinous rice and alkali powder.

Under normal circumstances, it is more appropriate to put 2-6 grams of alkali powder in 1 kg of glutinous rice. If too little alkaline powder is added, the zongzi may not be alkaline enough; If too much alkali powder is added, the zongzi may be too yellow and bitter. Therefore, from the perspective of the list of ingredients and production steps, it is more appropriate to put 2-4 grams of alkali in a pound of glutinous rice.

2.Roll the dumpling leaves into a funnel, fill them with glutinous rice, put in alkaline water, and then fill them with glutinous rice to seal the dumpling leaves.

3.Put the dumpling leaves in the pot and cook for about an hour. During this period, you can change the water and add alkali. You can soak it in water for a while before boiling it, which will allow for better absorption of water.

4.It's time to get out of the pot, take out the zongzi leaves, peel off the zongzi, and you can enjoy the food.

I hope the above information is helpful to you, and if you have any other questions, welcome to let me know.

The glutinous rice wrapped in zongzi should be alkalinized, which can make the glutinous rice more soft and glutinous. And the color of the made zongzi will be more beautiful, but you should pay attention to the amount when putting alkali. So, how much alkali is put in a pound of glutinous rice? How much alkali should be put in a pound of glutinous rice to wrap zongzi?

How much alkali is put in a pound of glutinous rice.

The alkali is to shorten the cooking time of the zongzi and make the glutinous rice softer and smoother, and the color is more golden. 1000 grams of glutinous rice can be put with 2 grams of alkali, and soaking glutinous rice for a period of time can also play this role. If it is a practical pressure cooker, you can also soak the glutinous rice in the zongzi money without alkali for half a day, and put it in the pressure cooker for 1 and a half hours after wrapping it, and the zongzi will be cooked thoroughly.

Preparation of red bean alkali dumplings.

1. Prepare glutinous rice, red bean paste, dumpling leaves, straw rope, and edible alkali, and fix the straw rope in a certain place.

2. Pour the glutinous rice into a basin, wash and drain.

3. Add edible alkali, and continuously knead the edible alkali and washed glutinous rice until the glutinous rice is light yellow.

4. Place the dumpling leaves in running water, wash the dumpling leaves with a cloth, and then put the washed dumpling leaves into boiling water and blanch them for a few seconds.

5. Cut off the head and tail of the dumpling leaves.

6. Take two dumpling leaves with the head and tail cut off, and align the head of one dumpling leaf with the tail of the other dumpling leaf.

7. Staggered the two dumpling leaves, and the outer one is slightly lower than the inner dumpling leaf about 2cm

8. After rolling the first 1 3 places of the zongzi leaf into a bucket shape, push it forward slightly to make the top of the bucket shape in a sealed state, so that when cooking the zongzi, the rice grains will not run out.

9. Take an appropriate amount of glutinous rice with alkali and place it in about 1 3 places of the bucket type.

10. Gently add a red bean paste.

11. Add an appropriate amount of glutinous rice to make the whole dumpling bucket full.

12. The left hand is in a dimple shape, place the dumpling bucket in the palm of the left hand, and shake it lightly a few times to make the rice grains in the dumpling bucket even.

13. Fold the grown zongzi leaves downward, and gently pinch the folded zongzi leaves and zongzi bucket into a triangle shape with your thumb and index finger.

14. Fold the remaining dumpling leaves to the right.

15. Tie the wrapped zongzi with straw rope for a few laps and tie the slipknot.

16. Put an appropriate amount of water in the electric pressure cooker, and then put in the wrapped zongzi, the amount of water should not be over the zongzi, after covering the pot, press the "bean hoof tendon" button, cook twice until the glutinous rice is soft and rotten.

Tips When making red bean paste, you don't need to crush all the red beans, you can roughly press them into a puree, so that the red bean paste still retains a little bit of the solid feeling of biting the red beans.