There are various kinds of zongzi, and there are all kinds of fillings, but it is found that the taste of zongzi is getting worse and worse after more and more patterns. This reminds me of the alkaline zongzi made in my hometown in rural areas before. Although it is simply made of glutinous rice and alkaline water, the golden color of zongzi is delicious when I think about it.

How did the alkaline water used in the golden rice dumplings made in rural areas come from?

I have seen the process of making zongzi with alkaline water by adults many times, and I know a little about the acquisition of alkaline water. At present, many zongzi alkaline water is directly added with a chemical component alkali, which is obviously not very safe. Rural people's methods of obtaining alkaline water are very primitive, and they are all indigenous methods passed down for thousands of years, and they are absolutely natural and pollution-free. The zongzi made is also golden and bright, and it looks absolutely appetizing.

People in rural areas cook with stoves, so generally every family will have plant ash, that is, the straw ash that is usually cooked and burned, which is the raw material for making alkaline water. For rural people, it is very convenient to obtain this kind of alkaline water. In order to ensure the quality of alkaline water, dried straw or Japanese bean shells are generally used to burn to ashes. Then soak these plant ash in cold water and let it settle for more than half a month.

So usually, before and after the Dragon Boat Festival, adults will prepare plant ash half a month in advance, and then soak it in cold water for half a month, so that it can be used just before the Dragon Boat Festival.

After this method, you can easily get alkaline water, and then soak glutinous rice with these alkaline water, so that the cooked zongzi will show golden and translucent color, and then stick sugar to eat, which is very good.

However, the amount of alkaline rice dumplings should also be controlled well. More rice dumplings will be harder, less rice dumplings will be loose and non-sticky, so only experienced people can control the amount of alkaline water. Finally, the big stove is on fire, and when the zongzi is almost cooked, switch to a small fire, so it usually takes more than 4 hours to cook the q-bomb, and the taste is fragrant.

Although rice dumplings are delicious, they are all made of glutinous rice, which is difficult to digest. Just eat at most one at a time. Don't be greedy, otherwise it will affect normal eating and increase the digestive burden of the stomach.