Method of making alkaline water zongzi

Ingredients: Long grain glutinous rice, edible alkali.

Steps:

Step 1: Wash the glutinous rice thoroughly until the water quality is clear.

Step 2, drain the water.

Step 3, add 2 tablespoons of edible alkali and stir evenly.

Step 4: After stirring evenly, the glutinous rice turns light yellow.

Step 5, add zongzi leaves and water to the pot and cook for about 10 minutes.

Step 6: After cooking, soak it in cold water.

Step 7: Gently brush the front and back of each zongzi leaf clean.

Step 8, use scissors to cut off the roots.

Step 9, also cut off a bit at the tip.

Step 10: Roll the zongzi leaves into a cone shape, and make sure the bottom is pointed and solid without any holes, otherwise it will leak.

Step 11, pack glutinous rice and poke it tightly with chopsticks.

Step 12, fold the left and right sides inward.

Step 13, come over the leaves above.

Step 14, fold into a triangle.

Step 15: Wrap the cotton thread diagonally twice and tie the knot tightly.

Step 16, string them one by one.

Step 17: Put it into the pressure cooker, add more water to the Zongzi, boil it, turn the low heat to slow boil for three and a half hours.

Step 18: Bring out the cooked Zongzi, which will taste better after it is thoroughly cooled.

Step 19: The pointed cone looks great.

Step 20: The peeled alkaline water zongzi is yellow, like a yellow crystal, soft and chewy when bitten.

Tip:

1. If you like sweet food, you can dip it in some white sugar. 2 In our hometown, we like to stir fry white sugar and soybeans until they are cooked and then beat them into powder. Zongzi is more fragrant when dipped in sugar soybeans.