When wrapping zongzi, you can put it according to the ratio of glutinous rice to alkali of 600:38, that is to say, every 600g of glutinous rice is put with about 38g of alkaline water, and a catty of glutinous rice needs about 0.06kg of alkaline water. Generally, the color of glutinous rice is light yellow. If you put too much alkaline water at once, it will make the wrapped zongzi bitter and affect the taste of zongzi, and the color of zongzi will be particularly yellow.
In addition, eating too much alkaline water will have a bad effect on the body, so pay more attention.
Practice of pork, chestnut and zongzi
material
2000 grams of glutinous rice
Pork belly 500 grams
500g chestnuts
500g peeled mung beans
2 tablespoons salt
2 tablespoons soy sauce
2 tablespoons oyster sauce
Vegetable oil 1 tablespoon
Edible alkali 3g
2 tablespoons pepper
Thirteen incense and two tablespoons.
2 tablespoons cooking wine
Proper amount of palm leaves
Appropriate amount of straw
Practice steps
1. Wash the glutinous rice, soak it in advance 1 hour, take out the drained water, add a tablespoon of vegetable oil, salt and a little edible alkali, and mix well for later use.
2. Wash peeled mung beans, add a little glutinous rice, salt and pepper and mix well. (glutinous rice is added to make mung beans more sticky)
3. Add thirteen spices, salt, soy sauce, oyster sauce and cooking wine to the pork belly, marinate it and put it in the refrigerator for one night.
4. Prepare chestnuts. (My mother bought this chestnut a while ago, peeled it and put it in the refrigerator, which is a bit dark, hehe)
5. Wash the leaves, put them in a pot and cook for 10 minute, then take them out and drain them. Boiled leaves are much more elastic and not easy to crack.
6. When the materials are ready, start making zongzi. Put two zongzi leaves together and fold them into a triangle.
7. The bottom of the triangle should be folded into double layers to avoid rice leakage.
8. Add one third of glutinous rice.
9. Put the stuffing in.
10, cover with glutinous rice and add rice to nine points.
1 1. Fold the leaves in half, cover the glutinous rice in the triangle, and pinch the sides by hand.
12. Fold the remaining leaves at the bottom of the triangle and press the edge tightly.
13, tie both ends twice with grass rings, and the zongzi will be wrapped. Tighten the straw, or it will come loose.
14, wrap all the zongzi.
15, put in a pressure cooker, and add a little edible alkali and salt.
16, add boiling water.
17, the amount of water increased to the basic level of zongzi.
18. Boil the pressure cooker to SAIC and turn to medium heat 1 hour. After cooking, take out the dried water drops and hang them indoors or store them in the refrigerator.