Production method:
1. Add water, salt, zongzi leaves and oil to the pot. After the fire boils, turn off the fire until the water gets cold.
2. The glutinous rice used for making zongzi is generally round glutinous rice. Wash glutinous rice twice and soak for 30 minutes. Drain water, add alkaline noodles, and let stand for 2 hours.
3. Take two zongzi leaves and fold them into a cone. Adding glutinous rice, compacting, and packaging.
4. Put the wrapped jiaozi into the pressure cooker without adding water.
5. After pressing in the pressure cooker for 25 minutes, take it out and the dumplings will be ready.
As the name implies, alkaline zongzi is named after the alkaline water in the ingredients. Edible alkali is very common in pastry making, which is mainly used to neutralize the sour taste of dough and make pasta softer. It is the favorite zongzi of Guangxi people.