When it comes to the Dragon Boat Festival, the first thing you think about is eating zongzi. If you eat zongzi, you must make zongzi, and making zongzi and boiling Zongye are also very particular. Today, let's talk about the cooking method of Zongye. Is it OK to cook the leaves before making zongzi? Let's take a look.
Do you want to boil the leaves before making dumplings
Before making zongzi, brown leaves need to be boiled and boiled. On the one hand, the leaves will not be hard and crisp, and on the other hand, the green and astringent taste of the leaves can be removed. After boiling, wash, and then air the leaves to remove the water. Of course, many people say that it's OK to cook or not. It's better to make the leaves softer and better to wrap them. Of course, the fragrance of the leaves should be a little lighter. But it's better to cook it. So why do you cook Zongye? First, there must be some dust and bacteria on the newly picked leaves. If you boil the leaves first, you can kill the bacteria left on the leaves in a high temperature environment, which has the effect of sterilization and antivirus. Secondly, some rice dumpling leaves are too hard and not soft enough. When wrapping rice dumplings, they need to be folded. If the toughness is not good enough, it is easy to make the rice dumpling leaves burst, so the glutinous rice is missing. Therefore, cooking rice dumpling leaves can also strengthen the toughness of rice dumpling leaves, making it more convenient when wrapping rice dumplings later.
Is it OK not to boil the leaves before making zongzi
Yes, but try to soak the leaves in boiling water for 3 minutes before making zongzi. In this way, it's not easy to break when Binding rice dumplings at the back.
Add proper amount of water into the pot, and then put the leaves in the water after the water is boiled. Cook slowly over low heat for about 10 minutes. If cooked too long, it is easy to have an impact on the freshness of the leaves, which makes the leaves lose a certain fragrance and makes the final cooked dumplings lack the fragrance of the leaves; If the rice dumpling leaves are not boiled, it is easy to make the rice dumpling leaves unable to be used. If the cooking time is too short, the sterilization is not complete. Before making rice dumplings, the ways to deal with rice dumpling leaves are as follows: 1. When washing rice dumpling leaves, use a fast and clean cloth to scrub them from the head to the tip and tail of rice dumpling leaves. The friction is small, so that the washing can be more close to the rice dumpling leaves and the washing is cleaner; If you wash from the end of the leaf tip, the friction will be great, not easy to wash. 2. Put the washed rice dumpling leaves and rice dumpling rope into boiling water and soak them for about 3 minutes. In this way, the soaked dry rice dumpling leaves are better, and the soaked rice dumpling rope is more flexible and can not be easily broken.
How to cook Zongye? It's green
If you want to make your own hand-made zongzi, you should pay special attention to it when you cook it. First, boil the cold water and put it into the zongzi leaves. After boiling the water, you can turn off the fire. Take out the zongzi leaves and put them into the cold water for use. Do not boil the leaves in cold water, and do not cool the leaves in boiling water, otherwise the leaves will turn yellow. Then it's boiled rice dumplings. Put the wrapped dumplings in the pot first, and then boil a pot of water. After boiling, pour the water into the dumplings and continue to heat until the dumplings are cooked. The leaves are not yellow and have the fragrance of zongzi leaves.
Remember not to cook rice dumplings in cold water. If it is bought from outside, the processed rice dumpling leaves will be dark green, grayish black or light yellow when they are boiled. If they are still green, it may be that preservatives are added. In addition, industrial copper sulfate and industrial copper chloride are added to soak the rice dumpling leaves. Fresh Zongye in the production process to go through high temperature cooking, Zongye color will appear dark green gray black or light yellow, there will be no green Zongye. In order to keep the rice dumpling leaves fresh and attractive, some businesses adopt chemical dyeing methods, adding industrial copper sulfate and industrial copper chloride when soaking the rice dumpling leaves, so that the rice dumpling leaves that have lost their primary color turn green, making their surface bright and green. However, excessive or long-term intake of copper in human body will make a large amount of copper accumulate in the liver, causing copper poisoning. This kind of symptom is not easy to detect, once the disease is likely to cause cancer, even life-threatening.