“Now that the conditions are good, everyone likes to eat meat dumplings. I still like alkaline water dumplings. QQ bombs are the best.” 50-year-old Zhang Yulan said happily while wrapping alkaline water dumplings.
As a senior foodie, Auntie Zhang recalled that it was around the time of the Dragon Boat Festival in 1994. At that time, she could not make zongzi, and there was no zongzi at home. “I really wanted to eat zongzi when I turned over on the bed and couldn’t sleep. !” In the evening, she was talking about going to buy zongzi leaves, alkali, and palm leaves by herself.
Early the next morning, she went to the market to prepare a few ingredients, and hurried home to try making zongzi by herself. As the saying goes, have you never eaten pork or seen a pig run? She thought about wrapping the zongzi by herself, half a catty of zongzi. That time she ate three of them in one go, “I didn’t feel the taste when I ate the first one, but the satisfaction after eating it…”
Now, Auntie Zhang has been making zongzi for almost 30 years. She shared her own experience. First, the palm leaves used to bind zongzi should be boiled in hot water. Put 8 grams of alkali and 4 grams of soda. After mixing glutinous rice, alkali and soda, the glutinous rice is dyed light yellow, and the color of the alkaline water zong is also beginning to appear.
Choose two zong leaves, one large and one small, roll three times clockwise, and fold out sharp corners.
Add the glutinous rice to the folded zong leaves with a spoon, and press the glutinous rice tightly with chopsticks.
In this way, the zongzi will taste better, and this step is also very important.
After adding the glutinous rice to the proper position, use your thumb to press down and fold the upper part of the zong leaf, and wrap it tightly into a triangle.
Finally, tie two or three loops tightly with palm leaves or ropes, and a lye rice dumpling is wrapped.
Put the zongzi in the pressure cooker, cook for three or four hours, and the zongzi with the aroma of zong leaves and glutinous rice can be served.
The most classic way to eat alkaline water zongzi is to use a chopstick to put on the zongzi and turn it around so that the zongzi is covered with sugar, which is fragrant and sweet, which is the taste of the Dragon Boat Festival in my memory.
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Red Net Shaoyang Station Moment News Produced by Shaoyang Channel
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Source: Red Net Shaoyang Station
Author: Zeng Zhen
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