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Baking soda version of water dumplings, eat feelings

This is a zongzi tutorial half a year ahead of schedule.

Don't ask me why I don't make rice dumplings on the Dragon Boat Festival, because the mobility and craving are both super-high-level foodies. It's not unusual to do whatever you want to eat. Ha ha. I immediately bought rice dumplings from Yami to make them. If I don’t buy them now, I told you about the Dragon Boat Festival, but I won’t be able to grab them. Hahahaha I didn’t grab them last year anyway.

My favorite among all the zongzi are the two most basic zongzi, mung bean zongzi and water zongzi. I haven't tasted it in the United States for so long, but I don't like it at most. I really wanted the taste of water zongzi dipped in white sugar, so I decided to make zongzi for the first time in my life.
I decided to make rice dumplings myself but there is no edible alkali at home. After searching, it seems that baking soda can be used instead of edible alkali. After trying it, the taste is not bad.

Of course, I am very casual about the proportions, but I am not professional enough. As the first time, I am quite satisfied.

Materials: Zongye leaves (beginners should prepare more, because the failure rate is high), 400g of glutinous rice, 8g of baking soda, appropriate amount of vegetable oil

yamibuy

Zongye leaves need to be boiled, cleaned, and then dried before use. Wipe more because they are quite dirty. I have cooked twice in the pot. If you are afraid that it will lift up, you can press a pot on it and wipe it with kitchen paper one by one, or you can brush it with a brush
yamibuy


yamibuy
Soak the glutinous rice for four or five hours, filter out the water, add a tablespoon of vegetable oil, stir in the baking soda and stir well, the rice will turn a little yellow after a while. You can pack it now.


I see many recipes that soak rice in alkaline water overnight, I think this method takes less time.

yamibuy
I started to explore the wrapping method and wasted a lot of zongzi leaves. In the end, I still felt that this kind of conical zongzi was good and not easy to leak. I am also very clever, so I will not teach it haha. In short, this kind of cone-shaped zongzi leaves will be rolled more circles and will not leak.

yamibuy


yamibuy
Yes, I think it is better to cook the dumplings for the first time, and then you can steam them after heating. After the dumplings are boiled, cook on low heat for more than 2 hours, depending on the size of the dumplings. I started steaming on low heat for two hours, although it was cooked, but the water inside was not enough and not sticky enough. I returned to the pot to cook for about an hour, and then put it in the refrigerator to eat cold dumplings the next day. Alkaline rice dumplings are not as delicious as cold ones, but cold ones taste better.
yamibuy


yamibuy
I feel that the package is quite tight, and the taste will not be very loose and elastic. Hehe
yamibuy


yamibuy


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小苏打版枧水粽，吃的是情怀

这是一篇提前了小半年的粽子教程。

不要问我为什么不是端午节要做粽子，因为行动力和嘴馋程度都是超高级别的吃货，想吃啥就要做啥毫不稀奇哈哈哈。立刻在亚米买了粽叶来做，现在不买我跟你们说到了端午可就抢不着了哈哈哈哈反正去年我也没抢到。

所有粽子里面最爱的就是两款最基本的粽子，绿豆粽和枧水粽。来美国这么久没吃到过，最多就是白粽子但我并不喜欢，真的实在是想枧水粽蘸白糖的滋味，于是决定有生以来第一次做粽子。
决定自己包粽子但家里没有食用碱，搜了一下好像可以拿小苏打代替食用碱，尝试了之后做出来味道也还不错。

当然比例什么我都很随意的还不够专业，作为第一次做还算满意了。

材料:粽叶（新手就多准备一些，因为失败率高），糯米400g，小苏打8g，植物油适量

yamibuy

粽叶要煮一下清理干净再晾干才能用，要多擦因为还挺脏的。我下锅煮了两回，如果怕翘起来上面可以压一个锅，用厨房纸挨个擦干净，也可以用刷子刷
yamibuy


yamibuy
糯米泡四五个小时，滤掉水，加入一大勺植物油，拌入小苏打搅拌均匀，等一下之后米就会有点发黄。这个时候就可以包啦。


我看很多菜谱都是用碱水泡米过夜，我觉得这种方法时间比较短。

yamibuy
开始摸索包法浪费了好多粽叶，最后还是觉得这种锥形粽子包的好而且不容易漏。我自己也手法清奇所以就不乱教了哈哈，简单来说就是这种锥形粽子粽叶会多卷一圈不会漏。

yamibuy


yamibuy
对滴我觉得第一次还是煮粽子比较好，之后加热可以蒸。煮粽子煮沸之后小火煮2小时以上，根据粽子大小。开始小火蒸了两个小时虽然熟了但里面水分不足不够粘，又回锅煮了差不多一个小时，放凉扔冰箱里第二天吃冷的粽子。碱水粽热的吃没有冷的好吃，冷的Q弹Q弹口感好。
yamibuy


yamibuy
感觉自己包的还蛮紧的，口感不会很松很弹牙嘿嘿
yamibuy


yamibuy