Zongzi with alkaline water and glutinous rice

1. Ready: glutinous rice, zongzi leaves, cotton rope, edible alkali.

2. Rinse the glutinous rice several times and drain the water. (It is unnecessary to soak the Zongzi glutinous rice wrapped with alkaline water. Add a little edible alkali and mix it evenly (5g edible alkali is put into one kilogram of glutinous rice). Finally, add a few drops of oil and mix it well.

3. Fold the zongzi leaves into a funnel.

4. Add an appropriate amount of mixed glutinous rice and press it slightly tighter.

5. Pack tightly according to your preferred method.

6. Wrap the cotton rope a few times and tie it tightly.

7. Zongzi wrapped in turn.

8. Put Zongzi into the pressure cooker, and add water that has drowned Zongzi.

9. Add 5 grams of edible alkali to the water, cover with a lid, and start cooking.

10. First boil it on a large fire, and then adjust the minimum fire pressure of SAIC base note for 1 hour (Zongzi is delicious only when cooked slowly on a small fire). Soak Zongzi for half an hour after the steam is released and drain it.

11. Finished product drawings.

12. Finished product drawings.

13. Finished product drawing (Zongzi in alkaline water tastes better when cooled, and can be dipped in white granulated sugar, brown sugar or honey).

14. Finished product drawings.