Grass Gray Water Dumplings

Name: Grass Gray Water Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 catties Glutinous rice; A handful straw; Some Zongye; 1 sheet Brown leaf

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

It's the Dragon Boat Festival again, an annual traditional festival. Has everyone started to prepare for the Dragon Boat Festival?

Dragon Boat Festival eating is always traditional. Whether you like it or not, you always have to eat two appropriate occasions. If you can make zongzi at home by yourself, it will be more festive! What kind of ritual is popular nowadays, we use traditional methods to celebrate various traditional festivals, this kind of ritual is even more indispensable.

Find a free weekend and take your kids to make rice dumplings! While talking about the origin of the Dragon Boat Festival, while teaching children to make zongzi, many years later, this experience is definitely the most precious memory of children.

Meimei’s memory of the Dragon Boat Festival is particularly deep, because when she was a child, her mother always wrapped a lot of rice dumplings every year, and the firewood was slowly cooked overnight, and she was awakened by the attractive smell of the rice dumplings early the next morning! For the next few days, Ke Jin ate zongzi and looked at the zongzi hanging on the wall. For a little cat, it really seemed to be satisfied with the world’s food.

Nowadays, there are many varieties of zongzi, and the fillings inside are getting more and more high-end. Not to mention seafood abalone, the most common ones are also covered with ribs and salted egg yolk, but Meimei’s favorite is the white rice that did not put anything in when I was a child. Zongzi.

Our Hunan traditional white rice dumplings are actually not white, but light golden yellow, because when making the dumplings, you need to soak the rice with grass gray water, so the rice grains become golden and golden, exuding a unique fragrance. You don't need to put any ingredients, you can eat a few in an empty mouth. Children like to use a chopstick to stick it up and roll it in the sugar, so that the rice dumplings are evenly coated with a layer of sugar, and lightly bite. The Q bomb is refreshing and melts in the mouth. There is no better rice dumpling than it. Up!
When I was young, I just had to eat, but now I know that the wisdom of the ancients is really impressive. The rice dumplings made from this ordinary grassy gray water have wonderful effects.

Grey water rice dumplings are golden in color, crystal clear and transparent, suitable for cold eating, and can be used as a refreshing food to quench thirst in summer.

The traditional gray water dumplings do not add any fillings. The glutinous rice is mixed with grass gray water and wrapped directly with rice dumpling leaves to make the gray water dumplings. The biggest feature of the gray water dumplings is that the rice grains are not sticky or scattered, the flesh is golden and transparent, and the mouth is not greasy. When eaten with honey or white sugar, the taste is refreshing and elastic, and there is a slight alkaline water fragrance.

Zongzi with grey water will be stored for a relatively long time. And eating gray water dumplings can balance the body's pH. In addition, the grey water dumplings taste smooth, not greasy and not greasy. With natural alkaline substances, the main ingredients are sodium carbonate and potassium carbonate. Proper gray water can make glutinous rice absorb water when it is decomposed by heat, and achieve good viscoelasticity. Grass gray water also has the functions of antiseptic, neutralizing acidity, etc. A small grass gray water has a lot of effects.

Ingredients

5 catties Glutinous Rice
A handful Straw
Some Zongye
1 sheet Brown Leaf

Grass Gray Water Dumplings

1. Many people don’t know about straw. The rice we eat grows from straw. Nowadays, it’s rare to see straw. My friend came to my hometown to help me bring it to my hometown, but now I think about it, making tofu. It should be in place, because making moldy tofu also requires straw.

2. Burn the straw into ash, we call it straw ash. Put the ash into a sieve that can be filtered. Spread a relatively dense gauze on the sieve so that the ash will not drain with the water. The ash water is cleaner. Put a large basin underneath. , Used to connect the filtered water.

3. Boil a pot of boiling water and pour it on the ashes.

4. The boiled water is filtered, and the bottom basin is filled with grass gray water, which is an important raw material for us to make grass gray rice dumplings.

5. Clean the glutinous rice, put it in a pot, pour the grass ash water into the glutinous rice, soak for a few minutes, let the glutinous rice fully absorb the grass ash water, turn into a light yellow, be careful not to soak for a long time, about two or three minutes, you can see Many recipes for making zongzi say to soak the glutinous rice overnight. The zongzi wrapped in this way has a loose texture and is similar to cooking rice. Our traditional Hunan zongzi does not need to soak the rice. The rice grains are not soaked and expand during the cooking process. The space is bigger, and the texture of the zongzi that comes out is QQ springy, very firm and firm. Therefore, the zongzi must be delicious and the glutinous rice must not be soaked.

6. Prepare the zong leaves to wrap the zongzi and the brown leaves to tie the zongzi. The zong leaves are very large. Tear them into strips and scald them with boiling water. The flexibility is very good. Tie the zongzi will not break. Brush the zong leaves one by one in advance.

7. Stack two zong leaves, wrap around a triangular tip, scoop the glutinous rice into the triangular tip, poke hard with a chopstick, and poke the rice grains as tightly as possible. Finally, smooth the surface with your hands and press hard.

8. Enter the zongye nest on both sides, and finally fold the long strip on the back.

9. Press down and hold down with your thumb.

10. Fold out a sharp corner, and collect the extra part aside.

11. Finally, tie it up with brown leaves.

12. The method of tying zongzi is also exquisite. First, wrap a corner of the brown leaf and tie it, leaving the long strips of brown leaf around the long pointed corner, and tie it again, so that the tied zongzi will not fall off. . When you are sleepy, you must use force and tie it tightly. The tighter the rice dumplings, the more solid they will be.

13. If the tied rice dumplings are not cooked right away, they should be soaked in grass ash water to prevent the glutinous rice from drying out.

14. After everything is done, add the water that has not been used for the rice dumplings, turn to medium heat and cook for about 3 hours. Peel it and check that the rice inside is fully cooked.

15. The cooked gray water dumplings are drained and hung in a cool and ventilated place. They taste better when they are cooled. Especially the Q-bombs are chewy and won't go bad after four or five days.

Tips:
The grey water dumplings are very delicious without any ingredients. Sometimes we also put some red beans and kidney beans to match with other grains.
The texture of the gray water dumplings is QQ-flammable. It is very strong. It is delicious when eaten on empty mouth. The local tyrants eat it by dipping sugar, poke the dumplings in with chopsticks, and roll the dumplings in the sugar. Wrapped in white sugar, it tastes sweet and sweet, especially delicious.
The gray water dumplings that can't be eaten can be hung on the wall and eaten for 4 or 5 days. If the rice grains feel a little hard, you can put them back in the pot and cook them again to restore their softness.
Grey water rice dumplings taste better when they are cooled.