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Plant ash Jianshui Zongzi
The traditional Zhuangxiang Zongzi in Guangxi is called "Zhuangxiang Zongzi" because it looks like a horseshoe. Stallion? Tangyuan is not only different from the triangle tangyuan popular in Jiangsu, Zhejiang and Shanghai, but also has different production techniques. Traditional Zhuang Jia Zongzi is mixed with some natural grass ash in glutinous rice to better preserve Zongzi. It is said that this kind of plant ash has a natural antiseptic effect and is very suitable for Zhuang people living in subtropical areas to store.

First, not all plant ash can be used to make zongzi. It is reported that the natural plant ash doped with glutinous rice in traditional Zhuang Jia zongzi must be hay; Not only that, after burning and cooling, it is mashed into fine powder and stirred evenly with dry glutinous rice, and this process will continue until the white glutinous rice particles appear dark gray. Moreover, it is said that the jiaozi cooked in this way is generally sweet without sugar, which is different from the traditional jiaozi in the north, such as candied dates.

Secondly, the production technology of plant ash and Suanjie Zongzi is similar to that of traditional Zhuang Jia Zongzi, probably because the most important raw material in Suanjie Zongzi is gray juice, which usually refers to water made in plant ash. It is called alkaline zongzi because plant ash is alkaline, so the made zongzi is also called alkaline zongzi. For example, plant ash burning wormwood, plant ash burning litchi trees or cinnamon; But plant ash's choice has certain requirements. Plant ash formed by burning common weeds and branches is usually not considered.

Third, the origin of adding natural plant ash in modern times, adding burnt plant ash is equivalent to disinfection; And it is said that because zongzi is not easy to digest, plant ash helps digestion. In ancient times, the main consideration was practicality. In the subtropical region with hot weather, there is no modern refrigerator to help refrigerate food, and most cooked food is inconvenient to store and easy to deteriorate. The addition of natural plant ash has a natural antiseptic effect.