Refreshing Hematoxylin Rice Dumplings (how to Soak The Rice Dumplings with Alkaline Water)

Name: Refreshing Hematoxylin Rice Dumplings (how to Soak The Rice Dumplings with Alkaline Water)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice; Around 1000g Grey water; A small amount Sumu; A few pieces Zongye; Several roots Zongsheng

by Little horse teacher who loves hand-made

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Grey water is soaked with plant ash, and the clear part of it is taken after precipitation. I think some friends in the south use burnt ash from the branches and leaves of a tree. I usually use bean stalk ash at home. In fact, it is cheap. If there is no plant ash, I will teach you how to soak rice with edible alkali. The taste of alkaline water dumplings and grey water dumplings are very similar! Both are suitable for cold food! And it's not suitable for jujube, peanut, bean paste, pork belly, salted egg yolk and all fillings, just plain white rice dumplings, with a strong gray water alkali fragrance, dipped in white sugar, pure and satisfying!
Sumu is a traditional Chinese medicine that promotes blood circulation and removes heat from blood stasis...I like it best when wrapped in rice dumplings. The color is bright and dense, which increases appetite! (It has no taste in itself! Don't worry about the taste)
The college entrance examination is coming soon, wrap the zongzi! I hope all the hard-working students will be included!

(Please read the tips at the end of the article too!)

Ingredients

500g Glutinous Rice
Around 1000g Grey Water
A small amount Sumu
A few pieces Zongye
Several roots Zongsheng

Refreshing Hematoxylin Rice Dumplings (how to Soak The Rice Dumplings with Alkaline Water)

1. Soak one meter of glutinous rice with 2 kg of grey water for two hours.

Refreshing Hematoxylin Rice Dumplings (how to Soak The Rice Dumplings with Alkaline Water) recipe

2. I bought hematoxylin in the drugstore for two yuan.

3. I used a knife to make a finer cut.

4. The fresh zong leaves I used, bought online, boil the water in a pot, add the zong leaves and cook for seven or eight minutes. In this way, the fragrance is stronger, and the bag is not easy to break.

5. Start the bag, fill in half of the meter, and insert a piece of hematoxylin in the middle!

6. Fill it with rice, wrap it up, and wrap it tightly! I don’t like the loose texture of rice dumplings!

7. All wrapped up! Arranged neatly in the pot.

8. Press a key plate on it!

9. Add a little more water, bring to a boil on high heat, simmer for three hours on low heat, turn off the heat without lifting the lid, and simmer for one hour. Take it out and let it soak in cold water. If you like to eat hot, you can not soak 😄

10. Peel off the skin and cut a look. This hematoxylin is too thin and the smudge effect is not very good.

11. Take a closer look, the effect of alkali in the plant ash and water makes the zongzi slightly jelly-like! There is a unique fragrance! Knock on the blackboard! Sumu does not have any strange smell. It is early summer around the Dragon Boat Festival, and some are particularly good to eat!

12. Let’s talk about lye rice dumplings. Wash 500 meters well, add seven or eight grams of edible alkali, add water that has not covered a knuckle of rice, and mix well. Soak for two hours. Go over and stir from time to time. Do not soak too much water, too much water will dilute the concentration of alkali, and the effect will not be very good. The package method is the same as above. Note ⚠️Food alkali is not baking soda! ! !

13. Look at the difference, the latter is just lye dumplings! My friend told me that Nan Shizhao had compared the two. I think it is very similar, you can try it and taste the difference!

14. Sprinkle with a fine layer of sugar and let cool! sweet! stick! Strong alkaline fragrance!

Tips:
1. You can buy plant ash online.
2. The longer the rice is soaked, the looser the package and the looser and softer the rice dumplings will be. I like the firm texture, so I only soaked for two hours, and the zongzi is very tight. You can do it according to your liking.
3. Cook for 3 hours and simmer for one hour. If using a pressure cooker, cook for one and a half hours and simmer for one hour.
4. I like to eat cold, soak it in water and put it in the refrigerator, and take it as you eat. It can be stored for about two days. It can also be frozen and can be stored for one month. There is no need to thaw before eating. You can eat it directly after it is cooked!