Whether the zongzi leaves have to be boiled in water before they can be used, and whether the leaves

Yes, the cooked zongzi leaves are more flexible. The wrapping method of zongzi is as follows:

Ingredients required: appropriate amount of river rice, appropriate amount of glutinous rice, appropriate amount of red dates, appropriate amount of water.

1. Soak the dumpling leaves for an hour in advance, and then put them in water and boil them for ten minutes, as shown in the figure below

2. Mix Jiang rice and glutinous rice and soak them together for three hours, as shown in the figure below

3. Wash the jujubes, as shown in the figure below

4. Roll the dumpling leaves into an awl shape, as shown in the figure below

5. Add an appropriate amount of rice and a red date, as shown in the figure below

6. Fold it and tie it up with a thread, as shown in the figure below

<> the correct way to handle the reed leaves of the zongzi:

1. Fresh reed leaves can also be wrapped in zongzi immediately, you need to wash them with water first, and then boil them over high heat for about ten minutes.

2. The dried reed leaves cannot be bent at will, it is very brittle and easy to break. However, after repeated cooking, its toughness will be restored.

3. Boiling reed leaves with water is to scald the bacteria on the reed leaves, and the second is to make the reed leaves tough and resistant to bending when wrapping the zongzi.

So, to keep it clean and tough, you can steam the reed leaves for a few minutes, as long as it's not too long.

If mine works for you, yes!

No, the boiled leaves are because they are soft, making it easier to wrap the rice.

It is to be cooked, and it can also be sterilized during the cooking process.

Yes, don't leave it too long after cooking.

Do not boil the zongzi leaves, keep in mind these key steps, the wrapped zongzi are fragrant and sweet.

Just soak in water overnight.

Yes, the cooked zongzi leaves are more flexible. The wrapping method of zongzi is as follows:

Ingredients required: appropriate amount of river rice, appropriate amount of glutinous rice, appropriate amount of red dates, appropriate amount of water.

1. Soak the dumpling leaves for an hour in advance, and then put them in water and boil them for ten minutes, as shown in the figure below

2. Mix Jiang rice and glutinous rice and soak them together for three hours, as shown in the figure below

3. Wash the jujubes, as shown in the figure below and Jan Na:

4. Roll the dumpling leaves into an awl shape, as shown in the figure below

5. Add an appropriate amount of rice and a red date, as shown in the figure below

6. Fold it and tie it up with a thread, as shown in the figure below

1. There are some dust and bacteria on the freshly picked dumpling leaves, and the dumpling leaves are boiled first, which can kill the bacteria remaining on the dumpling leaves in a high-temperature environment, and have the effect of sterilization and poisoning. Second, some zongzi leaves are not soft enough, when wrapping zongzi, you need to fold, if the toughness is not good enough, it is easy to make the zongzi leaf crack, so that the glutinous rice leaks, cooking zongzi leaves can also strengthen the toughness of zongzi leaves, making it more convenient when wrapping zongzi.

1. The selection of zongzi leaves, Guangzhou people use zongzi to wrap more leaves, and the surface is smooth and soft. Shantou people use bamboo leaves to wrap zongzi, and zongzi have the fragrance of bamboo leaves, but they should be boiled soft and then used. Shanghai and other places use the leaves picked from Huangshan Mountain in Anhui Province every year, which contains a special fragrance, commonly known as it"Huizhou Fuji"。

2. For the seasoning of the dumpling filling, the salted pork dumplings should first be mixed with a little monosodium glutamate, sugar, wine, salt and light soy sauce until the condiments penetrate into the pork and then wrap.

3. The bundling of zongzi, the bean paste zongzi should not be tied too tightly to prevent the rice grains from squeezing into the bean paste, and if it is not cooked thoroughly, there will be entrapment. If the salted pork dumplings are used with fatty pork, they should not be tied tightly and the tightness is moderate. If you use lean pork, you should tie it tightly, because the lean meat will shrink after cooking, and the fat juice of the zongzi filling will leak into the water, which cannot maintain the fat and glutinous of the zongzi.

Xiaobi 4, the cooking of zongzi, cooking zongzi must be boiled before falling zongzi, the water should be soaked through the zongzi noodles, and then boiled with a strong fire for about 3 hours after the water is rolled again.

5. Add raw water, and pay attention to the fact that the rice dumplings cannot be cooked with other rice dumplings. Once cooked, remove while hot. When eating, untie the cotton rope, open the dumpling leaves, the dumplings are fragrant and spray the nose, the entrance is oily but not greasy, glutinous but not sticky, salty and sweet, fragrant and tender and delicious is the top grade.

Zongzi leaves are an indispensable ingredient for making zongzi, and it is usually made from the herbaceous plant black seed leaves. This plant grows in paddy fields in the southern region, and the young leaves of the rice dumplings are used in the production of rice dumplings.

Why boil rice dumpling leaves in boiling water.

Boiling zongzi leaves in boiling water is one of the necessary steps to make zongzi. The main reasons are: on the one hand, it is easier to roll the rice dumplings after boiling, and it is also conducive to preserving their shape; On the other hand, boiling water will remove the lubricant from the foliar surface, so that the foliar surface has better adhesion and prevent the rice dumplings from cracking or falling apart.

The time for the leaves to be boiled.

The specific boiling time of zongzi leaves varies depending on the region where the wheel mill is made and the method of production. Under normal circumstances, the boiled zongzi leaves need to be rushed in water and then dried, and this process also takes a certain amount of time. On this basis, we need to flexibly grasp the boiling time of zongzi leaves according to the actual situation.

Precautions. When boiling the dumpling leaves with boiling water, you need to pay attention to the following aspects:1

The boiling time and heat should be appropriate, not too long or too short; 2.It should be removed in time to prevent the leaves from being deformed or damaged due to overheating or too long; 3.When boiling water, be careful not to splash water to burn the core.

Summary. Boiling zongzi leaves in boiling water is one of the necessary steps to make zongzi. Proper boiling time and water temperature can ensure the shape and taste of the rice dumplings, but at the same time, precautions are also very important, and we need to handle every detail carefully.

I believe that with good techniques and thoughts, each of us can make delicious zongzi!