Zongzi is a traditional food in China. The leaves used for making zongzi are also non polluted bamboo leaves or reed leaves and banana leaves used in some areas. Although the leaves used in different areas are different, most of them are wide, long, fragrant and boiling resistant.
Is Zongye a bamboo leaf
Zongye is not only a bamboo leaf, but also a kind of Zongye. Moreover, the leaves used to wrap zongzi are the most resistant to cooking.
In the north and other places where there is no bamboo, Zongye should be transported from the south, and there are also local materials used to make Zongye from reed leaves. In southern Guangdong, although there are bamboo leaves, there are also banana leaves to make Zongye. Therefore, how to choose Zongye can be made from local materials without too much concern.
What leaf is better for making zongzi
Generally speaking, the leaves used for making zongzi should have three characteristics:
1. With a fragrance
2. Do not break after boiling
3. Large leaf area
Tips: from the taste, reed has the best advantage, good taste, relatively fresh. But in practice, it's really the bamboo leaf that is better to wrap. The bamboo leaf is big and can endure cooking. It's especially suitable for people who don't know how to wrap zongzi. Reed is a fresh leaf, easy to break when wrapping, but it's better to scald it with boiling water before using. On the surface, reed leaves are generally narrow and small, and the tail is concave and semicircle; bamboo leaves are generally broad, and the tail is pointed. Bamboo leaves can be wrapped at any time of the year when they are dry, but now it's just the time when reed leaves come down. Of course, they can't be eaten in other seasons.
How to deal with dried zongzi leaves
1. Dried zongzi leaves need to be soaked and cleaned with water, which not only makes zongzi leaves tough but also clean. As 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.