Edible alkaline water is a common condiment in cooking in North and South China, which is mostly used in pasta or pastry. It can neutralize the sour taste of fermented dough, neutralize the fat in baking, and bring attractive amber color to food after being added in proper amount.
When making zongzi, alkaline water makes the texture of glutinous rice change subtly, making the originally soft glutinous rice fluffy, soft and elastic. If you compare the white zongzi without adding alkaline water, you will find that the alkaline zongzi is very chewy.
Extended data:
Production method:
First, wash the glutinous rice clean, drain the water, put it in a container, pour one or two pieces of alkali water and mix well (one kilogram of alkali is converted into alkali water with one kilogram of water). After the alkali water is absorbed by the rice grains, pour in the raw oil and mix well. You must put the alkali water first and then release the oil. Otherwise, the alkaline water will not be easily absorbed by the rice grains, and the rice dumplings will not taste glutinous.
Wash bamboo poles with clear water and soak them in clear water. Take two bamboo rafts, fold them into a pointed fighting shape, add two pieces of glutinous rice, and then take two bamboo rafts and insert them into the left and right sides of the pointed fighting-shaped zongzi. First, fold the bamboo rafts on both sides inward, then fold the bamboo rafts on the front and back inward, wrap them into long pentagonal rice dumplings with equal corners and a slight bulge in the middle, and tie them firmly from left to right with string.
Wrap the bag loosely and don't tie it too tightly. If the bandage is too tight, the rice grains will not rise through when cooking, and it will be raw but not soft and waxy. Take a clean pot and pour water into it. First, bring it to a boil with high fire. Put the rice dumplings into the pot, cook for three hours on high fire, and then simmer for three or four hours with low fire.