The recipe of lye water rice dumplings, the practice and ingredients of alkaline water rice dumpling

1. According to the ratio of one pound of glutinous rice and five grams of alkali, boil the baking soda with warm water, add glutinous rice and enough water to soak overnight; 2. The next day, take out the glutinous rice and wash it, drain it and set it aside; 3. Take two dumpling leaves and stack them together, roll them into a cone shape, and fill them with drained glutinous rice, being careful not to overfill; 4. Fold off the upper dumpling leaves, wrap the glutinous rice, and finally tie it tightly with cotton thread.

The practice of alkaline water zongzi, alkaline water zongzi is a kind of zongzi, which is named because of the alkaline water in the ingredients. The glutinous rice needs to be soaked in alkaline water for one night, the glutinous rice after soaking is slightly yellow, drained and wrapped in zongzi. Some areas like to add red dates and bean paste when making lye water dumplings, which have a sweet taste, and generally do not add sugar.

Baking soda is "alkali", and alkali is generally used in the north to make steamed buns with old flour. After the zongzi is cooked, peel off the bamboo hoop when eating, it is golden brown, and when eating the zongzi, sprinkle it with white sugar or pour some syrup water. Some areas like to add red dates and bean paste when making lye water dumplings, which have a sweet taste, and generally do not add sugar.

Since the zongzi is not eaten immediately after it is wrapped, there will be a lot of possibility of bacterial infection during the period, so it must be heated before eating. It is easy to have a stomach ache when eating cold zongzi, although the reed leaves and lotus leaves and glutinous rice wrapped in zongzi have the effect of clearing heat and detoxifying the human body, but not all people are suitable for eating alkaline water zongzi.

In fact, alkaline water dumplings are not as popular as meat dumplings than meat dumplings, because the taste of alkaline water dumplings is very light and basically tasteless. The recipe and production method of alkaline water dumplings are relatively simple, if you want to compare meat dumplings, because alkaline water dumplings are not filled with fillings, they are directly mixed with glutinous rice and alkaline noodles, but the light taste also has its unique flavor.

Raw materials: 1 kg of glutinous rice, 5 grams of alkaline noodles, and an appropriate amount of old yellow bamboo leaves.

Preparation: 1. First dissolve the alkaline noodles with a small amount of warm water, then pour them into the glutinous rice, add water and stir evenly, and soak for 12 hours or 24 hours.

2. Handle the bamboo leaves in advance for later use.

Method: Drain the glutinous rice soaked in alkaline water, and you will see that the white glutinous rice has turned slightly yellow. Wrap glutinous rice into zongzi with bamboo basket leaves, cook it in a pot under cold water and simmer it for another three or four hours.

Additional notes: 1. Alkaline noodles refer to baking soda, and 5 grams of alkaline noodles is about half a tablespoon. There are no strict requirements for the dosage of alkaline noodles, and there are also 15 grams of alkaline noodles for 1 kg of glutinous rice, the key is to depend on your personal taste.

2. Another method is to soak the glutinous rice, take out the drained water and then put the alkaline noodles and mix well, the effect of the two methods is not much different.

3. Authentic Guangdong alkaline water dumplings are wrapped in old yellow bamboo leaves, but in fact, you can completely replace them with other zongzi leaves.

How are alkaline water dumplings made in the countryside?

Speaking of alkaline water zongzi, people will naturally think of the traditional festival "Dragon Boat Festival" Every Dragon Boat Festival, every family in the countryside will get together to chat about family life, but also wrap all kinds of zongzi, some meat zongzi, some lye water zongzi. So, how are alkaline water dumplings made in the countryside?

First of all, prepare filter cloth, glutinous rice, bamboo leaves, plant ash, and straps (processed from a plant) before wrapping alkaline water zongzi. In rural areas, in the past, people used plant ash to make alkaline water for alkaline water dumplings, and generally chose sun-dried soybean stalks and leaves, which made alkaline water with higher purity and fuller color. And it's all natural and additive-free!

Before making alkaline water, dry the soybean branches and leaves, find a clean place to ignite the fire, after cooling, put the plant ash into a clean filter cloth, put the filter cloth in the dustpan, put a bucket of water under the dustpan, and then use the boiling water to pour it on the top of the plant ash, so that you can separate the dregs of the plant ash from the water, and the water filtered out below is the alkaline water. Generally, the water surface of soaking glutinous rice is a little higher than that of glutinous rice. The filtered water is filtered several times to extract the clean alkaline water.

Then, clean the prepared glutinous rice and pour it into clean alkaline water to soak, the length of soaking time is related to the color saturation and viscosity of alkaline water zongzi. Therefore, it is best to soak for about 3 hours. Before wrapping the zongzi, drain the soaked glutinous rice and drain the water for later use.

The early process is ready, and then the pre-prepared bamboo leaves and straps are blanched and cleaned, so that you can wrap the zongzi, and wrap the zongzi into various shapes according to your liking, with long strips and prismatic shapes. After a few hours, the golden, soft and delicious lye dumplings can be poured out of the pot! The dumplings are fragrant, and I salivate when I think about it!

Alkaline water dumplings can be eaten with white sugar, or with homemade brown sugar gum, and the taste is excellent. Pure natural alkali water dumplings have the effect of helping digestion with the stomach and intestines.

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<> am honored to answer for you, thank you for your patience and waiting, for you to inquire: the practice and ingredients of alkaline water zongzi: 1000g of glutinous rice, 1 tablespoon of baking soda, appropriate amount of sugar, appropriate amount of zongzi leavesStep 1

Prepare the sticky rice. 2.Rinse twice with water and decant the water out.

3.Re-add water and soak the glutinous rice for more than 3 cm, then add 1 tablespoon of baking soda (about 10 grams), stir evenly, and soak the glutinous rice overnight. 4.

Drain the soaked glutinous rice and set aside. 5.Brush the dumpling leaves with a small brush such as high lead, then let them boil in water for 5 minutes, remove them and set aside.

6.Take two dumpling leaves and fold them (don't fold them too neatly) to make a triangular funnel shape, paying attention to the tip to be tightly closed to prevent rice leakage. 7.

Use a spoon to scoop the glutinous rice into the funnel, wrap the glutinous rice with the excess leaves, and tie it with thread. 8.Put the wrapped rice dumplings into the electric pressure cooker.

9.Add water to cover the rice dumplings and cover with a lid. 10.

Turn on the power, press the pig's trotter button (40 minutes) to start cooking zongzi, when the time is up, you can cut off the power, continue to simmer for half an hour and then open the lid and take it out. Cool and dip in sugar to eat, or you can eat it directly.

Summary. Hello friends, <>

Lye water zongzi is a traditional Chinese food made mainly from glutinous rice, pork, salted egg yolk, shiitake mushrooms and other ingredients. Making lye rice dumplings requires a certain amount of skill and patience, and the following are the specific production steps and ingredients:1

Ingredients: glutinous rice, lean meat, pork belly, salted egg yolk, shiitake mushroom, dried scallops, sugar, salt, light soy sauce, dark soy sauce, cooking wine, chicken essence, sesame oil, lye water, zongzi leaves. 2.

Soak the glutinous rice for at least 4 hours in advance, cut the lean meat and pork belly into small pieces, cut the salted egg yolk into small pieces, and soak the mushrooms and scallops for later use. 3.Add an appropriate amount of oil to the hot pan, add lean meat and pork belly and stir-fry until it changes color, add mushrooms, dried scallops, sugar, salt, light soy sauce, dark soy sauce, cooking wine, chicken essence, sesame oil and stir-fry evenly, make a meat filling for later use.

Preparation and ingredients of alkaline water dumplings.

Hello friends, <>

Alkaline water zongzi is a traditional Chinese food of Yuanmaozi, which is mainly made of glutinous rice, pork, salted egg yolk, shiitake mushrooms and other ingredients. Making lye rice dumplings requires a certain amount of skill and patience, and the following are the specific production steps and ingredients:1

Ingredients: glutinous rice, lean meat, pork belly, salted egg yolk, shiitake mushroom, dried scallops, sugar, salt, light soy sauce, dark soy sauce, cooking wine, chicken essence, sesame oil, lye water, zongzi leaves. 2.

Soak the glutinous rice for at least 4 hours in advance, cut the lean meat and pork belly into small pieces, cut the salted egg yolk into small pieces, and soak the mushrooms and scallops for later use. 3.Add an appropriate amount of oil to the hot pan, add lean meat and pork belly and stir-fry until it changes color, add mushrooms, dried scallops, sugar, salt, light soy sauce, dark soy sauce, cooking wine, chicken essence, sesame oil and stir-fry evenly, make a meat filling for later use.

4.Take a dumpling leaf, fold it in half into a funnel shape, put in an appropriate amount of soaked glutinous rice, then put a piece of salted egg yolk and a spoonful of meat filling, then add an appropriate amount of glutinous rice, and knead it into a triangle with your hands. 5.

Close the zongzi, tie it tightly with a rope, put it in Kaizheng Hongyou Shuijuhuai, and cook it over medium heat for about 2-3 hours. The alkaline water dumplings have a soft taste and a unique aroma of alkaline water, which is a nutritious delicacy. In addition to the above-mentioned ingredients, you can also add other ingredients such as shiitake mushrooms and dried tofu according to your taste.

The method and ingredient method of alkaline water zongzi are as follows:Tools Raw materials: glutinous rice, edible alkali, palm leaves, rope, basins, high-pressure cavity pots.

1. Soak the glutinous rice for 4 hours, wash it, drain the water, put 5 grams of alkali, and let the socks stand for 1 hour.

2. The palm leaves are folded into a funnel-shaped.

3. Put the glutinous rice in.

4. Fold the dumpling leaves.

5. Tie it with a rope again.

6. Finally, put it into the pressure cooker, the cold water is not over the zongzi, start to calculate the pressure from the pressure cooker when it is gasped, and then turn off the heat for 45 minutes before exhausting.

7. The crystal clear lye water dumplings are out of the pot.

Summary. Alkaline water zongzi is a traditional Chinese zongzi with a unique taste and aroma.

Alkaline water zongzi is a traditional Chinese zongzi with a unique taste and aroma.

The following are the general practices and common ingredients of alkaline water zongzi: Ingredients:- Glutinous rice:

Appropriate amount - alkali sales reputation water: appropriate amount (alkaline noodles or edible alkali dissolved in water) ingredients (can be selected according to personal preferences) Selling bucket state: - pork:

Appropriate amount, cut into small pieces or shreds- Shiitake mushrooms: appropriate amount, soaked until soft and sliced- Bamboo shoots: appropriate amount, cut into small pieces- Salted egg yolk:

To taste, cut into small pieces - Bean paste: To taste.

Ingredients for wrapping Zongchen Xinzi:- Zongye leaves: appropriate amount, clean - fine cotton thread or edible fine grass rope:

Appropriate amount: 1After washing the glutinous rice, soak it in water for 2-3 hours, then drain it and set aside.

2.Ingredients such as pork, shiitake mushrooms, and bamboo shoots are pre-processed according to personal preference, such as dicing or shredding. 3.

Heat an appropriate amount of oil in a wok and sauté the ingredients, add an appropriate amount of salt and other seasonings, season and set aside. 4.Mix the glutinous rice and ingredients well, adding the appropriate amount of salt and other seasonings according to your taste.

5.Prepare a thin cotton thread or edible thin straw rope for tying the zongzi. 6.

Take a zongzi leaf, fold it in half into a triangle, and fold the two edges in half to form a zongzi shape. 7.Put the glutinous rice and ingredients into the dumpling leaves and wrap them tightly with your hands.

8.Tie the rice dumplings tightly with a thin cotton thread or edible straw rope to make sure they don't fall apart. 9.

Put the wrapped zongzi into a large pot, add enough water, add an appropriate amount of alkaline water (about 5-10 grams of alkaline noodles or edible alkaline paiji wheel per liter of water), and then simmer for 2-3 hours until the zongzi are soft and cooked through. 10.Take out the boiled rice dumplings, drain them and let them cool a little before serving.

The steps for making alkaline water dumplings are as follows:

Material preparation: glutinous rice, alkali salt, water, hoop shell, cotton rope, brush, pot, etc.

1. First of all, the glutinous rice to be wrapped in zongzi is prepared, and the glutinous rice is washed and placed in a larger pot.

2. Then, use a bowl of warm water to dissolve the alkali salt.

3. Mix the alkaline water into the glutinous rice, mix well, the glutinous rice will swell, so you can pour 2-3 bowls of water into it and soak it for 12 hours.

4. Soak the shell in clean water for 12 hours, soak it sufficiently, and then scrub it off with a brush.

5. Roll the shell into an ice cream cone, and then scoop the soaked alkaline glutinous rice into the shell, the first spoonful can be poked with chopsticks to make it a little more solid, and then scoop a spoonful of rice grains and press it, try to press it as hard as possible.

6. Finally, press down the top hoop shell and wrap the zongzi tightly into a triangle, tie it with cotton thread, and try to tie it tightly.

Summary. Hello dear. Alkaline water zongzi is one of the traditional Chinese Dragon Boat Festival foods, and the main raw materials are glutinous rice and meat, bean paste, salted egg yolk and other fillings.

The following are the methods and ingredients of alkaline water zongzi: Ingredients: 500 grams of glutinous rice, pork, pork belly, lean meat, etc., an appropriate amount of salted egg yolk, bean paste and other appropriate amount of bamboo leaves

20 grams of alkaline water, appropriate amount of salt, appropriate amount of peanut oil, appropriate amount of ginger, green onion, star anise and other seasonings: 1. Wash the glutinous rice, soak it for 4-5 hours, and then drain the water for later use. 2Cut the meat into small pieces, add salt, ginger, green onion and other seasonings and marinate for 20-30 minutes.

3. Clean the bamboo leaves, blanch them with boiling water, and set aside. 4Add alkaline water to an appropriate amount of water and stir well. 5. Mix glutinous rice and alkaline water, add an appropriate amount of peanut oil, and knead into a ball.

6Place the bamboo leaves in a funnel shape, put in an appropriate amount of rice and filling, and wrap them in bamboo leaves. 7Put the wrapped zongzi into the pot, add an appropriate amount of water, boil over high heat, and then turn to low heat and cook slowly, about 2-3 hours. 8. Drain the boiled rice dumplings and serve.

Hello dear. Alkaline water zongzi is one of the traditional Chinese Dragon Boat Festival foods, and the main raw materials are glutinous rice and meat, bean paste, salted egg yolk and other fillings. The following are the recipes and ingredients for lye water rice dumplings::

Ingredients: glutinous rice brother duan dig 500 grams of pork, pork belly, lean meat, etc., appropriate amount of salted egg yolk, bean paste and other appropriate amount of bamboo leaves, several ingredients: 20 grams of alkaline water, appropriate amount of salt, appropriate amount of peanut oil, ginger, green onion, star anise and other seasonings

1. Wash the glutinous rice, soak it for 4-5 hours, then drain it and set aside. 2Cut the meat into small pieces, add salt, ginger, green onion and other seasonings and marinate for 20-30 minutes. 3. Clean the bamboo leaves, blanch them with boiling water, and set aside.

4Add alkaline water to an appropriate amount of water and stir well. 5. Mix glutinous rice and alkaline water, add an appropriate amount of peanut oil, and knead into a ball. 6Place the bamboo leaves in a funnel shape, put in an appropriate amount of rice and filling, and wrap them in bamboo leaves.

7Put the wrapped zongzi into the pot, add an appropriate amount of water, boil over high heat, and then turn to low heat and cook slowly, about 2-3 hours. 8. Drain the boiled rice dumplings and serve.

Precautions: 1. The ratio of glutinous rice and alkaline water is to pay attention to the ratio of rice and filling when wrapping zongzi. 3. When cooking zongzi, pay attention to the fire and wait slowly, so as to avoid dry or too much water, which will affect the taste of the core.