How can the traditional natural plant ash alkaline rice dumplings be left out only in the rice dumplings?

Share + 1 Tweet Email

(by upstream and downstream journalist Lin Shijun / tr. by Phil Newell)

During the Dragon Boat Festival, all kinds of zongzi are always particularly eye-catching, among which alkali dumplings, also known as sweet dumplings and japonica dumplings, are similar in appearance to ordinary meat dumplings, but they are relatively small, dark yellow and bright in appearance, which tastes sticky and a bit like "Jiao".

Making alkaline rice dumplings requires alkali powder or alkali oil to make glutinous rice "alkali gelatinized" to produce viscoelasticity, while some stores insist on using traditional natural alkali water made of plant ash to make more reassuring rice dumplings. In addition, in order to promote the need not to use borax, but also to increase the taste of alkaline rice dumplings, the government called for the replacement of "sodium trimetaphosphate". However, the operators said that they "do not recommend", emphasizing that the taste can be enhanced through the technique of wrapping rice dumplings, and there is no need to use too many additives in pursuit of Q-bomb.

In the traditional food raw material shop, you can buy the materials needed to make alkali rice dumplings, the left is alkali oil, the middle is alkali powder, and the right is sodium trimetaphosphate (Photo / Lin Jun)

Expert: excessive intake of sodium trimetaphosphate is easy to lose calcium.

According to expert opinions, although sodium trimetaphosphate has good water retention and strong anticorrosive function, its main ingredient is inorganic phosphorus, and excessive intake can easily lead to calcium loss in the human body. Experts say that the government should not promote sodium trimetaphosphate in order to resist borax, thinking that this will only lead to the abuse of chemical additives and make people over-prefer chewy food.

Share + 1 Tweet Email