How to wrap zongzi with reed leaves, and how to deal with it after the reed leaves are picked back t

Prepare materials: appropriate amount of Jiang rice, jujube, appropriate amount of candied dates, reed leaves, appropriate amount of Ma Ling grass.

Production steps: 1. The reed leaves are boiled in advance, take them out when you use them, and soak them in water with the dates.

2. Soak the rice in water and use it after two hours.

3. Soak Ma Ling grass, jujubes, and reed leaves in water before wrapping zongzi.

4. Take two reed leaves and align them, enclose a funnel shape, and put a date first.

5. Then put rice, and then enlarge the dates.

6. Fold the reed leaves on it and cover it tightly.

7. Take a piece of Ma Ling grass and circle it twice and tie the knot.

8. After wrapping, put it in a pot, add water, cook on high heat for half an hour, and then turn off the heat.

9. Finished product drawing.

It's the season of making zongzi again, see the reeds by the river are growing vigorously, pick big and wide leaves and cook them to boil them and you can wrap zongzi.

Ingredients: 200g of meat, 20g of cooking wine, 10g of salt, 5g of sugar, 3g of monosodium glutamate, 3 slices of ginger, 1 large ingredient, a spoonful of soy sauce, 500g of reed leaves, 800g of glutinous rice, 10g of sesame oil

Method:1First, cut the meat, stir and marinate with cooking wine, salt, sugar, monosodium glutamate, ginger, seasoning, soy sauce (dark soy sauce), etc., and set aside.

2.Wash the reed leaves and blanch them with boiling water. Illustrate; There is no need to boil, such reed leaf wrapped zongzi is more fragrant.

3.Scoop the glutinous rice before wrapping the rice dumplings and drain the water.

4.Pour the pickled water from the marinated meat into the glutinous rice and mix well. Illustrate; If the taste is heavy, you can add some salt.

5.Add sesame oil to the marinated meat and mix well.

6.Start making zongzi.

7.Elapse. 3 or 4 hours of simmering; Aromatic!

1. Soak the glutinous rice for about 24 hours, buy the dumpling leaves in the supermarket, boil them in boiling water for 10 minutes, and then soak them for more than ten hours. Soak the night before, wrap the rice dumplings the next day. I use mung beans and red beans, and soak them for the same time as rice, and it is best to soak the beans separately.

3. If you want to add anything that can be wrapped and put in it, I will use jujubes.

The rice dumplings in my family are generally wrapped in small mugwort leaves (mugwort leaves, which are commonly known as reed leaves), washed with water, and then boiled with boiling water.

1.The marinated pork belly prepared the day before is set aside for later use.

2.Wash and dry the glutinous rice, put it in a container, pour in soy sauce, salt, monosodium glutamate, chopped green onion, mix well, and set aside.

Now it's good to pack.

Put the reed leaves in a pot and cook them before wrapping them.

After washing, add a little salt to soak it, put it in boiling water and simmer it to make it tough, but be careful not to cook it for too long, and the leaves can't be wrapped when they are boiled soft.

1. Soak the reed leaves and dates in water.

2. Soak the rice in water.

3. Take two reed leaves and align them, enclose a funnel shape, and put a date first.

4. Then put the rice, and then enlarge the jujubes.

5. Fold the reed leaves on top and cover them tightly.

6. Take a piece of Ma Ling grass and make two circles and tie the knot. Finish.

After washing, add some salt and soak it, put it in boiling water for about ten minutes, so that it can be wrapped in rice dumplings.

After leaving the leaves for a period of time, they will gradually turn yellow-green or yellow-brown. Experienced elders will soak the leaves in water for preservation, or hang them to dry, and then soak them in water to restore when they are eaten, but neither of these methods can keep the leaves green.

In recent years, in order to ensure the "appearance" of zongzi, some manufacturers of zongzi have added industrial copper sulfate and industrial copper chloride to the water when soaking zongzi leaves, so that zongzi leaves can achieve the effect of "returning to green".

Introduction to Zongye. It contains a large number of chlorophyll and a variety of amino acids that are beneficial to the human body, and can extract natural flavors and fragrances and food additives. It can be used not only for making zongzi, but also for packaging other foods and table decorations and food foils, and can also be used to weave utensils, make lunch boxes and cut into various shapes.

Zongye is naturally grown, without any poison and pollution, and can be harvested every year, harvested every season, as food packaging, with no pollution and use"Disposable"。Hence, it is called by today's nutritionists"Natural green food"。

Every year's Dragon Boat Festival is to eat meat dumplings, different regional palm eating methods and practices are all different, in the case of wrapping zongzi, we need to use zongzi leaves, in daily life, the material of wrapping zongzi is many, Pu stick is the general material of wrapping zongzi, in the usual is also the most popular raw material for wrapping zongzi, in the application of reed leaves to wrap zongzi, do you need to cook it in advance?

Reed leaves can be wrapped in rice dumplings, but before reuse, boil the reed leaves in boiling water for a period of time to ensure that the reed leaves are clean and will make them looser, making them easier to wrap.

In addition, the water boiled in reed leaves can be drunk, because that thing can be used to wrap zongzi, the taste is fragrant, the nutrients are very high, including all kinds of vitamins, nutrients and minerals that the body needs, etc., it has the effect of clearing heat and moistening the lungs, replenishing blood and nourishing qi, and is very suitable for the elderly women and children to eat.

How long to boil reed leaves.

Everyone cleans the fresh zongzi leaves and puts them in water to boil, the purpose of this step is to disinfect and sterilize, and the taste will be more malleable and not easy to break.

Since the palm leaves are not so clean, boiling them can be sterilized and can be cleaned very well, so it is better to cook the zongzi leaves. How long should I cook it? It is best to put it on the stove and cook it gradually, 10 minutes, remember to take it out and put it in cold water after cooking.

Zongzi wrapping method. 1. Seasoning of zongzi filling: The fresh raw pork should be mixed with a small amount of chicken essence, white sugar, wine, salt, and light soy sauce and rubbed repeatedly until the seasoning penetrates into the raw pork and then wrapped.

2. Binding of brown seeds: red bean paste dumplings are not suitable for tying too tightly, so as to avoid millet grains squeezed into red bean paste, if they are not cooked thoroughly, they will be half-cooked. If the salted pork dumplings are not suitable for binding with fatty pork, they can be tightened and loosened appropriately.

If you use lean pork, you need to tie it firmly, because the lean pork will be closed after it is fully cooked, and the fat juice of the dumpling filling will leak into the water, which cannot maintain the fat glutinous brown meat.

3. Cooking of zongzi: boiling zongzi must be boiled before the palm seeds fall, the water should be soaked in the zongzi noodles, and then boiled for 3 hours on the stove after rolling up again. There is no need to add cold water during the whole process of cooking rice dumplings.

It should be noted that the rice dumplings should not be cooked with other brown seeds. Once cooked, remove while hot. When eating, open the zongzi leaves, the zongzi is fragrant and sprays the nose, the channel is oily but not greasy, glutinous but not sticky, sweet and salty moderately, fresh and tender and delicious is a good product.

Need.

It needs to be boiled to remove the clutter and dirt from the outside. The fresh dumpling leaves that you bought or just picked are dirty and should be rinsed one by one. The leaves wrapped in zongzi are zongzi leaves, put them in a large pot and boil for a while, and the color should change to the same as below, so that the zongzi leaves are very soft and more tough.

Soak it in water, the zongzi leaves will be softer, and the water will easily penetrate, so that the cooked zongzi will be easy to cook. Cut off the stems and sharp parts of the dumpling leaves, so that the dumplings look good, and the dumpling leaves will not be too thick and neat.

Dry dumpling leaves should be placed in a cool place, not in a humid place, and soaked in water when you want to use them. Soak the dried zongzi leaves in cold water for 2 to 3 hours, and then boil them directly in the pot in cold water for about 4 to 5 minutes, provided that they are boiled in cold water for 5 minutes, and they can be wrapped in boiling water.

The dry reed leaves are narrow, and wrapping zongzi is not the best thing. However, some people suggest that the reeds will be softened and sterilized when they are steamed, and it is still okay to wrap zongzi.

In fact, the river reed is still the best, because it is wider, and the taste of wrapping zongzi is better than that of bamboo leaves.

Flower leaves, reed leaves, of course, can be used to wrap zongzi. The wrapped rice dumplings are edible. Reed leaves, suitable for grazing of horses, cattle and large animals.

It can be used to dry hay and silage. After silage, the forage fragrance is strong, the flowers and leaves are reeds, it is a perennial herbaceous plant with thick roots, the roots are thick and multi-knotted, the stalk is 1 to 3 meters high, the stem is thick and nearly lignified, the leaves are 1 to cm wide, the panicles are 10 to 40 cm long, the spikelets usually contain 4 to 7 small flowers, the inflorescence is shaped like a broom, the leaves are alternate, arranged in two rows, curved, with white stripes, the stems on the ground are straight, there are internodes, like bamboo.

The rhizomes of the reeds are spread in four places, which has the effect of fixing the embankment; Reeds absorb phosphorus from water and can inhibit the growth of cyanobacteria. The large area of reeds can not only regulate the climate, conserve water, and form a good wetland ecological environment, but also provide a home for birds to perch, forage and breed. The leaves, stems, and rhizomes of reeds all have aerated tissues and have the effect of purifying sewage.

Reed leaves can be wrapped in zongzi, but before use, boil the reed leaves in boiling water for a period of time to ensure that the reed leaves are clean, and it will make them soft and easier to wrap. A reed leaf is the leaf of a reed. Reed is a perennial aquatic or wet tall grass, growing next to irrigation ditches, river embankments and swamps, etc., growing all over the world, reed leaves, reed flowers, reed stems, reed roots, asparagus can be used in medicine.

Chinese folk customs have the custom of wrapping zongzi with reed leaves during the Dragon Boat Festival.

Reeds grow in ponds, marshes, river banks, and watery areas near rivers and streams, and often form reed ponds. In China, it is widely spread, among which the Liaohe River Delta, Songnen Plain, Sanjiang Plain in the northeast, Hulunbuir and Xilin Gol grassland in Inner Mongolia, Bosten Lake, Ili River Valley and Tacheng Emin River Valley in Xinjiang, Baiyangdian in the North China Plain and other reed areas, are the distribution areas of large areas of reeds.

In general, in the northern region, it is easy to use reed leaves to wrap zongzi, reeds are a very common weed in the crop field, and it is difficult to get rid of, but it is indeed a good thing to wrap zongzi, its leaves are relatively slender, generally a leaf is not enough, you need to have several pieces to put a piece.

Yes, in addition to using reed leaves to wrap zongzi, we can also use bamboo leaves to wrap zongzi, which tastes better.

Of course, you can, boil the reed leaves in boiling water for ten minutes, and then use two leaves together, so that the wrapped zongzi is also very delicious, and the leaves of the reed are not easy to open, so it is more tough, I think it is not worse than the bamboo leaves.

The leaves of the reed can be used to wrap the zongzi, and the taste is sweeter after the reed leaves are wrapped in the zongzi and boiled.

Dry reed leaves cannot be wrapped in zongzi. In the north, most of the zongzi are wrapped with reed leaves, and the zongzi wrapped in reed leaves taste better and are more fragrant and rich. There is a certain skill in choosing reed leaves, but you can't choose dry reed leaves, because dry reed leaves are brittle and easy to crack, and only river reeds can do it.

Zongzi: Zongzi, a food steamed from glutinous rice wrapped in zongzi leaves, is one of the traditional festival foods of the Han nationality in China. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide.

The custom of eating rice dumplings during the Dragon Boat Festival has been prevalent in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries. Zongzi, that is, zongzi, commonly known as zongzi, the main material is glutinous rice, filling, wrapped with hoop leaves (or Hiiragi leaves, Yigu cotyledons, etc.), with various shapes, mainly sharp horns, quadrangular shapes, etc. Zongzi has a long history, and was originally used as a tribute to the ancestral gods.

The name of the north and the south is different, the north produces millet and uses millet to make zongzi, horn-shaped, and in ancient times it was called "horn millet" in the north. Due to the different eating habits in various places, zongzi has formed a north-south flavor; In terms of taste, there are two categories of zongzi: salty zongzi and sweet zongzi. There are many kinds of zongzi, and from the perspective of filling, there are Beijing jujube dumplings wrapped with small jujubes in the north; In the south, there are mung beans, pork belly, bean paste, eight treasures, ham, mushrooms, egg yolks and other fillings, among which Guangdong salted meat dumplings and Zhejiang Jiaxing dumplings are representatives.

In 2012, zongzi was selected as one of the series of delicacies in the second episode of the documentary "A Bite of China".

Reed leaves are one of the wrapping materials of traditional zongzi, and its use can make zongzi more flavorful and aromatic. The following is an introduction to how to deal with reed leaves in order to better wrap zongzi.

1. Choose high-quality reed leaves.

Before using reed leaves to wrap zongzi, you first need to choose high-quality reed leaves. Good reed leaves should be fresh, soft, and free of cracks and spots. Be careful not to choose reed leaves with insect or rot, so as not to affect the taste and health of the rice dumplings.

2. Wash the reed leaves.

Washing the reed leaves is a necessary step before making zongzi. First, the reed leaves are placed in clean water and washed several times by hand to remove sediment and impurities from the surface. Then, the reed leaves are dried for further processing.

3. Blanching treatment.

Blanching is an essential step when wrapping zongzi. First, blanch the cleaned reed leaves in boiling water to soften them and remove odors. Then, take out the blanched reed leaves and soak them in cold water to make them soft and easy to handle.

4. Cut the reed leaves.

After blanching, the reed leaves are cut to the appropriate size and shape so that the rice dumplings can be wrapped. In general, the size of the reed leaves should be suitable for the size of the zongzi, and at the same time, it should not be too small or too large so as not to affect the taste and appearance.

Fifth, wrap zongzi.

Pinch the processed reed leaves into a funnel shape by hand, put an appropriate amount of glutinous rice and filling in it, then gently press it with your hands, and finally fold the two ends of the reed leaves and tie them tightly with string or the leaf pedicles of the reed leaves. Finally, put the dumplings wrapped in imitation beams into the pot and cook.

In short, preparing for the processing of reed leaves is one of the important steps in wrapping zongzi, and only by doing a good job in cleaning, blanching, cutting and other work of reed leaves can the taste and quality of zongzi be guaranteed.