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

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

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。

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。

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。

感觉自己包的还蛮紧的，口感不会很松很弹牙嘿嘿

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