There are the following main reasons for putting alkali in dumplings: firstly, it increases the viscosity of dumplings, making cooked dumplings more sticky and soft; secondly, it can reduce the cooking time to a certain extent; thirdly, it neutralizes the taste of dumplings, and alkali can neutralize the acid in glutinous rice and leaves of dumplings to adjust the taste and ensure the umami taste of dumplings.

Why do you put alkali in dumplings?

Adding a proper amount of alkali can improve the taste and mouthfeel of zongzi, but it is not advisable to add more, because zongzi with alkali is harmless to human body, but it is easy to destroy the nutritional substances such as vitamin B 1, vitamin B2 and vitamin C in food, which will reduce the nutritional value of zongzi to some extent.

The alkali put in zongzi is generally edible alkali, which is a mixture of soda ash and baking soda, and its appearance is white and solid, and it is easily soluble in water. Edible alkali is not a condiment, but is mostly used to neutralize the acid produced by yeast fermentation of dough. When properly added to food, it can increase the color, fragrance, taste and shape of food.