Good Taste of Nature-grey Water Dumplings

Name: Good Taste of Nature-grey Water Dumplings
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Wood ash; Some Glutinous rice; Some boiling water; Some Zongye; Some Cotton thread; Some Sugar; Some honey

by The kitchen of emblica honey

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

In addition to the Dragon Boat Festival, my hometown will also make rice dumplings on the Mid-Year Festival on July 15. This time I came home and met my mother wrapped gray water dumplings. We called it gray water dumplings directly.
Grey water dumplings are ash obtained from burning wood, filtered with boiling water, and the water obtained is used to soak the rice. After soaking, the rice is light yellow, and the color will be yellow and shiny after being cooked, and the taste will be soft and waxy. Waxy, there is also a sense of'crispy', it has the effect of appetizing and digesting, clearing away heat and detoxifying, suitable for all ages. "

Ingredients

Some Wood Ash
Some Glutinous Rice
Some Boiling Water
Some Zongye
Some Cotton Thread
Some Sugar
Some Honey

Good Taste of Nature-grey Water Dumplings

1. Put an appropriate amount of wood ash in a bamboo basket, boil a pot of boiling water, pour the boiling water on the wood ash, and place a tub under it. The water flowing down is gray water, which is yellowish. The resulting water needs to be filtered a second time.

Good Taste of Nature-grey Water Dumplings recipe

2. After the filtered gray water is left to settle, clean gray water is obtained, which is used to soak rice. The rice should be rinsed with clean water three times in advance and then drained.

3. Soak the rice for about 24 hours, then remove it and drain some water to make the rice dumplings. (Soak in the daytime, at least one night)

4. Prepared zong leaves. (This is the leaves of the rice dumplings in my hometown. It can be used only after being boiled and bleached in water)

5. First take a large leaf and hold it in your hand.

6. Spread a layer of small leaves on top of the big leaves, and then lay two of them flat in the middle.

7. Put an appropriate amount of rice.

8. Fold in the right side first, then fold back the left side, and pinch it.

9. Hold it with your right hand and fold it down. (If the vacant leaves are too long, you can cut some of them)

10. The same is true for one end. (When it is adjusted, the top is in a staggered shape, and the rice will not leak out)

11. Put the middle section of the cotton thread under the middle of the zongzi, and wind the cotton thread from the outer end of the zongzi to the middle.

12. Just tie it up.

13. It's full of blue.

14. Cook rice dumplings. Set the time according to the size of the zongzi. When cooking zongzi, turn over once, put the top one on the bottom.

15. You can take one to see if there is a whole grain of rice in the middle of the zongzi, which is softer and more brittle.

16. Cut into circles with cotton thread, sprinkle some sugar, or mix with honey.

17. It can also be wrapped into awl dumplings. Like it?

Tips:
1. The gray water of the soaked rice must be filtered twice, or the alkali taste of the gray water is too strong.

2. The rice should be washed in advance before soaking in grey water.

3. Generally, the amount of rice and ash is 1:1. The filtered grey water can be dipped and tasted with a bit of sweetness. If it is too strong, you can't get it into your mouth.

4. Soak all the rice in the water.

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Good Taste of Nature-grey Water Dumplings

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