Bean Paste Alkali Water Zongzi

1. Add vinegar or lemon to the zongzi leaves and bring to a boil in water. Continue boiling over low heat for 15 minutes, then turn off the heat and simmer until the water cools down. Rinse thoroughly.

2. Cut off the head and tail of the zongzi leaves.

3. Wash the glutinous rice and add water that is 1 inch higher than the glutinous rice. I am using this brand of alkaline water.

4. Pour 4 tablespoons of alkaline water into the glutinous rice and mix well. Soak for half a day. (Soak for at least 2 hours.)

5. The soaked glutinous rice is a bit yellow, drain the water.

6. Pour in 2 tablespoons of cooking oil and sugar and mix well. (The Zongzi cooked with oil does not stick to the leaves, and sugar can be omitted.)

7. 20 portions of Red bean soup. (The first time I made alkaline water zongzi, I'm not sure how many I could make, so the bean paste was made in batches.)

8. Arrange three zongzi leaves into a large sheet and add a tablespoon of glutinous rice. (The smooth side of the zongzi leaves is facing upwards, and glutinous rice is placed inside.)

9. Put bean paste in the middle of glutinous rice.

Cover the bean paste with a large spoonful of glutinous rice.

11. Pack on your own side first. Fold left to right‘

12. Fold the right cover on the left.

13. Fold the bottom backwards at a distance of meters. (As shown in the picture)

14. Then pack the other side. Wrap the right side first, fold the right side to the left, and cover it with rice.

15. Fold the zongzi leaf on the left and cover it on the right. At this moment, I saw the middle corner coming out (note that the middle corner cannot expose the glutinous rice).

16. Fold the bottom downwards. (The five corners are out.)

Take a closer look.

18. Tie it with a rope. Alkali water zongzi do not need to be tied too tightly

19. Pack everything up.

20. Put Zongzi into a large soup pot, pour water higher than Zongzi, and press a flat plate on Zongzi to prevent Zongzi from rising out of the water during cooking. Bring to a boil on high heat, then reduce the heat and simmer for 2.5-3 hours. (If there is a shortage of water halfway, add boiling water instead of cold water. If using a pressure cooker, boil for 50-60 minutes after heating.)

21. It's cooked.

22. Take it out and let it cool.

23. Let's start eating.

24. Eat hot and soft, and cool and chewy. The next day, take it out of the refrigerator (refrigerated) and eat it directly.