The Dragon Boat Festival is coming. Eating zongzi has always been the custom of Chinese people to celebrate the Dragon Boat Festival. Many families buy zongzi leaf packets by themselves. How long will the leaves of zongzi be soaked? Do zongzi leaves need to be cooked at home in advance?
How long does it take to make zongzi leaves
How long do the leaves of zongzi need to be soaked? The leaves of zongzi need to be soaked for about two hours.
The leaves of zongzi also have differences between the north and the south, most of which are based on local plants. The leaves of zongzi made in old Beijing are usually reed leaves, which are called Zongye when used to make zongzi. Guangzhou people often use Ruo leaves to make zongzi, so it is better to choose a smooth, soft and tough surface. Shantou people often use bamboo leaves to make zongzi. Zongzi has the fragrance of bamboo leaves, but it should be cooked soft and reused. Ruo leaves collected from Huangshan Mountain in Anhui Province are used in Shanghai and other places, which have a special fragrance, commonly known as "Ruo in Huizhou". Generally speaking, Indocalamus leaves, also known as palm leaves, are the most commonly used leaves for making zongzi in the south, and Indocalamus leaves are more used in the north.
Do you want to boil zongzi leaves? Before making zongzi, brown leaves should be boiled. Boil the water. One is that the leaves will not be hard and crisp, and the other is that they can get rid of the green and astringent taste of the leaves. After cooking, wash it, and then air the leaves to remove the water.
How to cook brown leaves:
1. Soak: dry zongzi leaves can be bought in the shop selling dry goods in the vegetable market. Soak the leaves in clear water for one day.
2. Boil the leaves: put the leaves in the pot, add a small spoon of salt, boil for 5 minutes, turn off the fire, which can make the leaves disinfect and become more flexible and not easy to be damaged.
3. Cleaning: wipe the leaves under the running water with a wet cloth from the root to the top along the texture, wash both sides and trim them.
4. Trimming: use scissors to trim the top of the leaf. If the root is very long and large, it also needs to be trimmed. This is the open wrapped zongzi leaf pulling.
The reason why the brown leaves need to be cooked first is that the leaves are not so clean after being picked. Once boiled, they can be sterilized and clean very well. Therefore, it is better to boil the leaves. It's best to put it on the stove and simmer it slowly for 10 minutes. Remember to take it out and put it in water to wash it well. Of course, there are many people who say that it's OK to cook or not. If you boil the leaves a little softer, you should pack them better. Of course, the fragrance of the leaves should be a little lighter. But it's better to cook it.
Zongzi wrapped with bamboo leaves is more delicious, because zongzi wrapped with bamboo leaves has a light fragrance of bamboo leaves. Generally, brown seeds need to be cooked for a long time to taste and taste good, while bamboo leaves are more resistant to cooking and generally do not boil bad. Zongzi wrapped with bamboo leaves have a long period of preservation and are not easy to be damaged.