An ＂ancient rice dumpling＂ is sweet without sugar.
Original click on the starboard food table on the right
Did everyone eat zongzi on Dragon Boat Festival ~
Even during the Chinese New Year, we have to distinguish between "jiaozi School" and "Tangyuan School", but this Dragon Boat Festival, Zongzi is always a fixed program.
In order to visit the best zongzi in the country, Taiwan and Taiwan have gone deep into six provinces in the north and south and traveled tens of thousands of kilometers.
Our lens has recorded the most famous fresh meat dumplings in Jiaxing, the oldest yellow rice dumplings in Jinzhong in the north, Chaozhou double-spelling dumplings with a clever combination of salty and sweet flavors, as well as Quanzhou roasted meat dumplings, Zhaoqing steamed dumplings, Yunnan rice dumplings and Hainan five-color dumplings. ……
In the past, I only knew whether it was a sweet dumpling or a salty dumpling battle. I didn’t expect to subdivide it. There are many kinds of zongzi in our country, far beyond my imagination!
The zongzi that I want to share with you today is golden and transparent, sticky and sweet, and has a slight sweetness without adding sugar. It is the great predecessor of the zongzi industry-alkaline water zongzi.
Suanshui Zongzi first appeared in the Western Jin Dynasty, so it is not an exaggeration to say that it is the "ancestor" of Zongzi!
The ancient taste of alkaline rice dumplings is the taste of many people’s childhood, and our guest, Mr. Aike, has a "obsession" with it.
This year’s Dragon Boat Festival, please ask Mr. Aike to take us to recreate the taste in this memory ~
Make dumplings.
The traditional alkaline rice dumplings are made of alkaline water from plants, and it is more suitable to use the ashes from the shells of rice straw or tea seeds.
Using plant ash’s soda water test method, the process is very similar to making coffee by hand.
Prepare a filter basket, put a basin under it, put the ash into the filter bag and smooth it, and slowly and evenly pour boiling water on it.
Let the filtered grey water stand for 30 minutes, take out the clear part of the upper layer, and cool it to normal temperature.
Put the washed and drained round glutinous rice into clear alkaline water, soak it for 30 minutes, and then filter it for later use.
Fresh zongzi leaves can’t be wrapped directly, so they should be boiled in clear water for 5-10 minutes, and then soaked in cold water for later use.
Teacher Aike shared two kinds of alkaline dumplings, one made of sappan wood and the other made of bean paste. When you are ready, just open the bag ~
01 | Sumu Suan Shui Zongzi
It is an ancient practice to wrap hematoxylin in alkaline rice dumplings.
Sappan not only has the effects of promoting blood circulation, removing blood stasis, reducing swelling and relieving pain, but also is a natural plant dye.
The cooked Sumu alkaline rice dumplings will reveal a faint deep red color in the golden glutinous rice, which is very beautiful.
The bought sappan wood should be trimmed first and cut into thin strips of uniform size with a knife.
Take a leaf of zongzi, fold it into a funnel shape, fill it with glutinous rice, and put a piece of hematoxylin in the middle.
Compact the rice, and tie the zongzi firmly with zongzi rope.
Click on the picture above to see four ways to wrap zongzi.
The shape of zongzi varies according to preferences. We have shared four ways to wrap zongzi, so let’s review them ~
Sumu alkaline rice dumplings taste sticky and elastic, with a little fragrance of rice, and a touch of sweetness in the faint alkaline taste.
When eating, take out the hematoxylin and dip it in white sugar or osmanthus sauce to eat it best.
02 | Dumplings with bean paste and alkaline water
Sweet alkaline rice dumplings are a good match with delicate bean paste, with a Q-shaped skin, full stuffing and sweet mouth.
First, knead the bean paste stuffing and put it in the refrigerator for later use-if it is soft and collapsed, glutinous rice will be embedded in the stuffing, and the dumplings will not look good!
When wrapping bean paste dumplings, you should first lay the bottom with glutinous rice, add the bean paste stuffing, and then fill it with glutinous rice.
Be careful not to let the rice grains leak out, wrap them and tie them tightly with zongzi rope.
When both kinds of zongzi are wrapped, you can start cooking.
Put zongzi in cold water and cook for two hours. After turning off the fire, continue to soak until it cools, and you can peel it off and enjoy it.
It’s amazing to make zongzi with alkaline water. The ashes of rice straw are made into alkaline water, soaked in rice, and wrapped into zongzi. It’s more beautiful to make the best use of the hair color and fragrance.
What are the characteristics of Zongzi in your hometown? What’s your favorite flavor? Share it with Taiwan ~
Everyone, Dragon Boat Festival is healthy!
Text | Ruka
Figure | Zhong Heng
Original title: "Dragon Boat Festival Ankang, send you an" ancient early rice dumpling ",sweet without sugar! 》
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