吃堿水粽對身體好嗎
傳統的(de)(de)(de)堿(jian)(jian)(jian)水粽(zong)(zong)不(bu)加餡料,在糯米(mi)中(zhong)拌入(ru)一點堿(jian)(jian)(jian)水,用(yong)冬葉直接包出(chu)來就(jiu)是堿(jian)(jian)(jian)水粽(zong)(zong)。堿(jian)(jian)(jian)水粽(zong)(zong)最大特點就(jiu)是米(mi)粒不(bu)粘不(bu)散(san),肉色(se)金(jin)黃(huang)透明(ming),脆口不(bu)膩,吃時(shi)(shi)蘸上蜜糖或白砂(sha)糖,口感(gan)清(qing)爽(shuang)彈(dan)牙,還有一股淡淡的(de)(de)(de)堿(jian)(jian)(jian)水香味(wei)。高州(zhou)堿(jian)(jian)(jian)水粽(zong)(zong)全為民間做法(fa),為粵(yue)西風(feng)味(wei),非常純正(zheng)。據介紹,加入(ru)堿(jian)(jian)(jian)水的(de)(de)(de)粽(zong)(zong)子,存放時(shi)(shi)間相(xiang)對長久(jiu)。而(er)且食用(yong)少量(liang)枧,可平衡(heng)人體(ti)酸堿(jian)(jian)(jian)度(du)。加上堿(jian)(jian)(jian)水粽(zong)(zong)口味(wei)爽(shuang)滑,不(bu)油不(bu)膩。堿(jian)(jian)(jian)水粽(zong)(zong)中(zhong)的(de)(de)(de)天然(ran)堿(jian)(jian)(jian),主要(yao)的(de)(de)(de)成分(fen)是碳酸鈉(na)和(he)碳酸鉀。 適當(dang)的(de)(de)(de)堿(jian)(jian)(jian)可以使(shi)粉(fen)狀(zhuang)在受熱分(fen)解時(shi)(shi),吸收(shou)水份,達到(dao)良(liang)好(hao)的(de)(de)(de)黏彈(dan)性。堿(jian)(jian)(jian)水還有防(fang)腐作用(yong)、中(zhong)和(he)酸性等功能。
孕婦能吃堿水粽子嗎
適量的可以吃,這并沒有什么限制。只要多吃蔬菜(cai)、水果、肉(rou)類(lei)、牛(niu)奶(nai)營養均衡就可以了。孕期在(zai)生(sheng)活、飲食(shi)方面沒有什么絕對禁(jin)忌,凡(fan)事因人而(er)異開心就好。
粽子不僅形狀很多,品種各異,由于我國各地風味不同,主要有甜、咸兩種。甜味有白水粽、赤豆粽、蠶豆粽、棗子粽、玫瑰粽、瓜仁粽、豆沙豬油粽、棗泥豬油粽等。咸味有:豬肉粽、火腿粽、香腸粽(zong)(zong)(zong)(zong)、蝦仁粽(zong)(zong)(zong)(zong)、肉(rou)丁粽(zong)(zong)(zong)(zong)等(deng),但以豬肉(rou)粽(zong)(zong)(zong)(zong)較多。也有南國風味(wei)(wei)的什錦粽(zong)(zong)(zong)(zong)、豆蓉粽(zong)(zong)(zong)(zong)、冬菇等(deng);還有一(yi)(yi)頭(tou)甜一(yi)(yi)頭(tou)咸、一(yi)(yi)粽(zong)(zong)(zong)(zong)兩味(wei)(wei)的“雙拼粽(zong)(zong)(zong)(zong)”。這些(xie)粽(zong)(zong)(zong)(zong)子均以佐粽(zong)(zong)(zong)(zong)的不同味(wei)(wei)道各異(yi),使得粽(zong)(zong)(zong)(zong)子家(jia)族(zu)異(yi)彩紛呈。
堿水粽子堿和米的比例
包粽子一(yi)斤糯(nuo)米要放多少堿(jian)?比(bi)例(li)應該(gai)控制在600:38,就是(shi)說如(ru)果用600克的糯(nuo)米,相對地就應該(gai)配38克的堿(jian)水。
如果(guo)是(shi)堿水(shui)粽(zong)(zong)當然則放(fang)適量的(de)堿,可如果(guo)包的(de)不是(shi)堿水(shui)棕就沒必要(yao)了。粽(zong)(zong)子(zi)里加(jia)(jia)食(shi)用(yong)堿,是(shi)堿水(shui)粽(zong)(zong)的(de)做法(fa),一般的(de)粽(zong)(zong)子(zi)不用(yong)加(jia)(jia)食(shi)用(yong)堿。
堿水粽子怎么做
傳(chuan)統的(de)堿(jian)(jian)(jian)(jian)水(shui)(shui)粽(zong)(zong)(zong)不加(jia)餡(xian)料,在糯米中拌(ban)入(ru)一點(dian)堿(jian)(jian)(jian)(jian)水(shui)(shui),用冬葉直接包出來就是堿(jian)(jian)(jian)(jian)水(shui)(shui)粽(zong)(zong)(zong)。堿(jian)(jian)(jian)(jian)水(shui)(shui)粽(zong)(zong)(zong)最大特點(dian)就是米粒不粘不散,肉色金黃透明,脆口不膩,吃時蘸(zhan)上(shang)蜜糖或白砂糖,口感(gan)清爽彈牙,還(huan)有一股淡(dan)淡(dan)的(de)堿(jian)(jian)(jian)(jian)水(shui)(shui)香味(wei)(wei)。高州堿(jian)(jian)(jian)(jian)水(shui)(shui)粽(zong)(zong)(zong)全為(wei)民間做(zuo)法,為(wei)粵西風(feng)味(wei)(wei),非常(chang)純正。據介紹,加(jia)入(ru)堿(jian)(jian)(jian)(jian)水(shui)(shui)的(de)粽(zong)(zong)(zong)子,存放時間相對長久。而且食用少量枧,可平衡人體酸(suan)堿(jian)(jian)(jian)(jian)度。加(jia)上(shang)堿(jian)(jian)(jian)(jian)水(shui)(shui)粽(zong)(zong)(zong)口味(wei)(wei)爽滑,不油(you)不膩。
用料:糯米、堿水、生油(you)。
做法:先將糯米淘洗干凈,瀝去水,放一容器內,倒上堿水一兩拌勻(一斤塊堿,用一斤水化成堿水),待堿水被米粒吸收后,再倒入生油拌勻(必須先放堿水,后放生油。否則,堿水就不易被米粒吸收,米粽吃口(kou)就不糯)。竹(zhu)箬用清(qing)水(shui)(shui)洗凈浸泡在清(qing)水(shui)(shui)里。
取竹(zhu)箬(ruo)兩(liang)張(zhang),折攏(long)成(cheng)尖角斗形,放入糯米(mi)二兩(liang),再(zai)撈取兩(liang)張(zhang)竹(zhu)箬(ruo)插入尖角斗形粽的左右兩(liang)邊(bian)。先將(jiang)兩(liang)邊(bian)的竹(zhu)箬(ruo)向里折攏(long),再(zai)將(jiang)前后的竹(zhu)箬(ruo)向里折攏(long),裹包成(cheng)四角相等,中間稍有(you)隆(long)起的長形五(wu)角米(mi)粽,用(yong)線繩從左到右扎牢。
裹包時(shi)(shi)要松些,扎得也不(bu)要太緊。裹好后,米(mi)(mi)粽搖起來,里面米(mi)(mi)粒會(hui)動(dong)為(wei)標準。包扎得太緊,煮時(shi)(shi)米(mi)(mi)粒漲不(bu)透,會(hui)夾生(sheng)而不(bu)軟糯。取(qu)一(yi)凈(jing)鍋(guo)倒入清水,先用旺火(huo)燒開(kai),將米(mi)(mi)粽放入鍋(guo)內(水要浸(jin)沒米(mi)(mi)粽為(wei)好),在(zai)旺火(huo)上煮三個小時(shi)(shi),再改用小火(huo)燜煮三四(si)個小時(shi)(shi)即可。