Zongzi is a traditional food in China. Zongzi is made by wrapping glutinous rice with zongzi leaves and adding ingredients. A qualified zongzi also has very high requirements for zongzi. It not only keeps the fragrance of zongzi leaves, but also does not stick to them. How can zongzi leaves not stick? Come and have a look.
How to cook zongzi leaves without sticking
1. Put boiling water in the pot and boil it.
2. After boiling, add a jin of zongzi leaves, twist a little alkaline noodles with three fingers, and drench a spoonful of sesame oil. Alkali noodles can soften and sterilize, and the color of zongzi leaves is also bright. The key is to pour a spoonful of sesame oil, and the leaves will be smooth.
3. For a quarter of an hour, the hardened fibers in the leaves soften under the impact of hot air and water.
4. Do not use chopsticks to turn over the leaves. They will be rotten. Use a small wooden shovel to turn over the leaves. Do not need to pull out, turn off the fire and put the straw rope (the one tied with zongzi) into the pot where the zongzi leaves are cooked. Keep cool for later use.
5. The key is to make zongzi. Spread some zongzi leaves at the bottom of the pot, arrange the wrapped Zongzi on the zongzi leaves, and fill in the cold water, without zongzi. Cook for half an hour in a small heat, then cook in a large heat until the dumplings are soft. There is less water in the middle. Remember to add hot boiled water instead of cold water.
How long does it take to cook the leaves
1. Cook for 10 minutes
Add some water to the pot. When the water boils, put the leaves in the water. Cook slowly with a small fire for about 10 minutes. If cooked for a long time, it is easy to affect the freshness of the zongzi leaves, so that the zongzi leaves lose a certain fragrance, so that the final cooked zongzi lacks the fragrance of the zongzi leaves; if the used zongzi leaves are not cooked, if cooked for a long time, it is easy to make the zongzi leaves can no longer be used. If the cooking is too short, it is easy to make the sterilization incomplete.
2. Hot for 5 minutes
In addition to the leaves can be used to cook, but also directly hot. After boiling the water in the pot, turn off the fire directly, and put the zongzi leaves in boiling water for about 5 minutes. When scalding Zongye with boiling water, if there are more Zongye, you need to turn the Zongye properly with chopsticks, so that both sides of Zongye are scalded to avoid incomplete sterilization.
3. Attention during handling
When ironing Zongye, if Zongye is dry, it needs to be soaked in clear water for one night, but if it is fresh Zongye, it does not need to be soaked overnight, but it needs to be put in water, gently cleaned, and then put in boiling water for ironing, so as to ensure that Zongye is cleaner. If Zongye chooses bamboo leaf, it will be more resistant to cooking. In addition, after boiling or scalding the leaves, they need to be put in clear water, and then they can be used to make zongzi.
How long does it take to dry zongzi leaves
1. Because the leaves are dry and crisp, they need to be soaked and cleaned with water, which not only makes the leaves tough but also clean. Because it needs to be cleaned one by one, it needs some patience. Soak overnight.
2. In the process of cleaning, unqualified zongzi leaves should be detected, and at the same time, the zongzi leaves should be simply trimmed with scissors.
3. Then put the cleaned zongzi leaves into a large pot + water, boil for 10 minutes, and add a few spoons of salt, which can play a role in sterilization and color fixation.
4. Pour out the salt water for cooking the leaves of zongzi, wash with hot water, and then soak in the pot for standby.