Can pregnant women eat alkaline rice dumplings?

Zongzi is a delicacy that many of our friends like. There are many varieties of them in daily life, and alkaline zongzi is one of them. Many pregnant women also like to eat rice dumplings, but different types of rice dumplings are made with different foods. Therefore, I want to know whether pregnant women can eat alkaline rice dumplings?

Pregnant women are not recommended to eat alkaline rice dumplings, because in many cases, alkaline substances are deliberately added when making rice dumplings in order to obtain a special taste. These substances can destroy the vitamins in food to a great extent. Therefore, alkaline rice dumplings are even more unsuitable for pregnant women, the elderly, children and other groups who have high requirements for vitamins.

If pregnant women want to eat it, they can make it themselves. This way they can make it according to their own taste requirements and it can also be safer. In addition, you should also pay attention to eating rice dumplings. You must eat slowly. On the one hand, you need to digest and absorb them as quickly as possible. On the other hand, you should avoid eating too fast and causing the risk of respiratory obstruction. Some rice dumplings usually contain jujubes. If you eat them too fast, it is easy to cut the esophagus, which is very dangerous.

In addition, pregnant women should also be careful not to eat rice dumplings before going to bed, because rice dumplings have high viscosity, are difficult to digest, lack fiber, and contain excessive fat, salt, and sugar. If you eat rice dumplings before going to bed, the glutinous rice will stay in the stomach for a long time, stimulating the secretion of gastric juice, and may cause chronic gastritis. Therefore, experts suggest that it is best not to eat rice dumplings two hours before going to bed.

How to make alkaline rice dumplings

Ingredients: glutinous rice, edible alkali, peanut oil.

Preparation method: First wash the glutinous rice, drain the water, put it in a container, pour in one or two ounces of edible alkali and stir (one pound of alkali block, use one pound of water to turn it into edible alkali), after the edible alkali is digested and absorbed by the millet grains, pour in peanut oil and stir (be sure to put the edible alkali first, then the peanut oil. Otherwise, the edible alkali will not be easily digested and absorbed by the millet grains, and the rice dumplings will not taste sticky). Wash the bamboo shoots with cold water and soak them in cold water.

Take two pieces of bamboo leaves, fold them into an oblique angle bucket shape, put in two taels of glutinous rice, and then find two more pieces of bamboo leaves to insert into the upper and lower sides of the oblique angle bucket-shaped rice dumpling. First fold the bamboo leaves on both sides inward, and then fold the bamboo leaves on the front, back, left and right sides inward, wrapping them into a long, five-pointed rice dumpling with four identical corners and a slight protrusion in the middle, and tie it tightly from left to right with a string.

Wrap it loosely and don't tie it too tightly. After wrapping, shake the rice dumpling and it should be standard if the millet grains inside can move. If the rice is tied too tightly, the millet grains will not swell fully when cooked and will be half-cooked and not soft and glutinous. Take a clean pot and pour cold water into it, boil it on high heat first, put the rice dumplings into the pot (it is better to let the water submerge the dumplings), cook on the stove for three hours, then change to low heat and simmer for three or four hours.