Zongzi is a very popular traditional food, it contains rich nutrients, has a good food value, a variety of flavors, sweet and salty, eat super great, loved by people. Rice dumplings will put a variety of ingredients and fillings, so what are the benefits of putting alkali inside the dumplings? Let's look specifically at it below!

1, rice cooked rotten, sticky.

2, rice color yellow, good-looking.

3, soak the rice before cooking can be longer, the rice hair better, but also not sour.

4, put the alkali will facilitate the preservation, do not put if the dumplings are easy to spoil, especially when the weather is hot.

5, alkali is to shorten the cooking time of the dumplings, so that the glutinous rice is more soft and smooth, more golden color.

Difference between putting alkali and not putting alkali in rice dumplings

Putting edible alkali can make the viscosity increase and make it sticky to eat. It is also used to shorten the cooking time of the rice dumplings, making the glutinous rice softer and more golden in color. However, soaking the glutinous rice for a while first and soaking it for a longer period of time can also serve the above purpose. Therefore, if you are not making lye rice dumplings, just to shorten the time, there is no need to do so. Of course, since the glutinous rice dumpling material is acidic, putting alkaline ingredients can keep the flavor of the dumplings more fresh.

The package dumplings are usually not flavored with sugar, but put honey dates, jujube, sweet beans, etc. to increase the sweetness. Bamboo tube dumplings because it is difficult to put jujube in the bamboo tube, only rice tastes light, open and dip in sugar to eat, generally a catty of glutinous rice with 3-4 two sugar.

Because the glutinous rice itself with a sweet flavor, so the process of wrapping the dumplings do not need to add sugar, wrapped according to personal taste can be dipped in sugar to eat.

The traditional fried black sesame seeds mixed with pork is good. Now add too much such as mung beans and other materials, the flavor is not good, a bit of noise over the main, a lift to the layer of rice dumplings, immediately scattered, not like brown rice dumplings.

If the white rice dumplings, that is, pure glutinous rice kind, there is no need to put sugar. Shanghai and other places sticky sugar to eat, Taiwan and other places sticky soy sauce cream to eat.

Red dates, red bean dumplings, that is, glutinous rice plus, red beans, red dates, jujubes and other things, also do not need to put sugar.

Meat dumplings, this time the glutinous rice need to put sugar, soy sauce, salt and other condiments, mix well into the flavor, and then in the package into the meat (minced meat), salted egg yolks, squid, Kai Yang, and other kinds of their favorite material.