The same is zongzi leaves, what is the difference between fresh zongzi leaves and dried zongzi leave

The same are all zongzi leaves, and the differences between fresh zongzi leaves and dried zongzi leaves are as follows.

1. The fragrance of the zongzi wrapped in dried zongzi leaves is better than that of fresh zongzi leaves. Dried zongzi leaves are made by manual drying, or dehydration and drying by various machines, and dried zongzi leaves can also lock the fragrance of zongzi leaves in the zongzi leaves, so the zongzi wrapped in dry zongzi leaves have more fragrance and taste better.

Fresh dumpling leaves, as the name suggests, are the original plant leaves. However, the fresh dumpling leaves sold in the mall are not pure natural, most of them have undergone a certain amount of treatment, and have undergone some preservation treatment by modern processors, or some businesses directly use the rejuvenation technology to make the original old leaves into the appearance of fresh dumpling leaves, so the harm to people is still quite great, so when buying, we must carefully screen whether it is a pure natural plant leaf. If the fresh zongzi leaves you buy are not fresh plant leaves, then its original fragrance will be gone, and the made zongzi will not have the fragrance of zongzi leaves, and such zongzi leaves are not as good as dry zongzi leaves.

2. The color of dried dumpling leaves and fresh dumpling leaves is different. <>

Because the dried dumpling leaves have been dehydrated, its color is not so green, but gray-like, that is, gray-white. The fresh zongzi leaves still retain the color of the plant, which is very verdant and pine-green, and looks particularly cute, so the sales of fresh zongzi leaves in supermarkets and other places will be better.

3. The treatment methods of dried dumpling leaves and fresh dumpling leaves are different. <>

Fresh zongzi leaves are very convenient to handle, and after you buy them, you can directly trim them into your favorite shape and use them to wrap them. Because the dried zongzi leaves have been dehydrated, the whole is relatively brittle, and it will be easy to break if you use it directly to cook, so you need to boil it first, or soak it in water for a period of time before you can use it to wrap zongzi.

In fact, whether it is fresh zongzi leaves or dried zongzi leaves that have been processed, they can make very delicious zongzi.

1. Different colors.

As the name suggests, it is the original ecological plant leaves, which are processed by modern technology and quality preservation technology, and are naturally fragrant.

As the name suggests, it is a zongzi leaf that has been manually dried or dehydrated and dried by a machine, and the elderly in the family generally think that the zongzi wrapped in dried zongzi leaves has a more zongzi flavor and fragrance, because the zongzi leaves are in the process of drying, and the fragrance of the leaves themselves will be locked in the zongzi leaves.

2. The process of production is different.

Some unscrupulous businesses have seized the psychology of customers and produced a large number of green dumpling leaves, although the color is good-looking, but it is very harmful to the body, so it is recommended to be careful and serious when buying. In addition, the fresh zongzi leaves are easier to deal with, and the zongzi are easy to form when wrapping, and it is not easy to scatter flowers and leak rice.

In this way, it can not only eliminate the concerns of "returning to green zongzi leaves", but also wrap up zongzi with regional characteristics. In addition, it is more troublesome to deal with the dried zongzi leaves, which are easy to be broken if they are not handled well, and it is not easy to form when wrapping zongzi, and it is easy to scatter flowers and leak rice.

3. The cleaning and use process is different.

Fresh dumpling leaves are generally easier to handle, and the fresh dumpling leaves bought back are slightly pruned, mainly to cut off the petioles. Clean the front and back sides of the dumpling leaves repeatedly with water, and the action should be gentle and do not break. Put the washed zongzi leaves into boiling water and cook the soup for 3 minutes, add 1 tablespoon of salt, the salt can be disinfected and sterilized, then take it out and rinse it with cold water.

Because the dried dumpling leaves bought back are relatively brittle, it is a bit troublesome to handle, and the time taken is relatively long. First of all, it should be soaked in water for 12 hours, the purpose is to make the dumpling leaves more resilient and not easy to break. After soaking, each sheet should be washed, which requires patience.

Then add water to the pot, add salt to the water, turn on high heat and cook for 10 minutes, which can play the role of disinfection and sterilization and color fixing, and then rinse it several times, and put it in water to soak for later use.

Fresh dumpling leaves are easy to spoil, and such dumpling leaves are not particularly practical. But dried zongzi leaves can make them more tenacious, which can wrap the zongzi well.

Fresh zongzi leaves do not need to be soaked in water, as long as they are washed, they can be directly used to wrap zongzi, dry zongzi leaves are different, but they need to be soaked in water, and at the same time, these two kinds of zongzi leaves wrap out of zongzi, its taste is completely different, and the taste of fresh zongzi leaves will be better.

In fact, there is a big difference between them in color: fresh dumpling leaves will be particularly bright green, dry dumpling leaves are a little yellowish, and the texture of the touch is not the same.

Hello dear. Authentic Zongye leaves: 1. Zongye Zongye is the leaf of Zongzhu, this plant is widely distributed in the Yangtze River in the lower round of Songyou, so in the southern region, most people will choose the leaves of this plant to wrap zongzi.

The leaves of the bamboo are evergreen all year round, and they are relatively large, which can not only be used as a home greening plant, but also as a cash crop! After all, the leaves of the bamboo can be preserved after being picked and sold as zongzi leaves, and it is also a commonly used green herb plant in many parts of the south. 2. Reed leaf Reed leaf is a perennial herbaceous plant, which is also more common in the northern region, its stem can be used to weave into reed mats, and can also be used to make paper, etc., rhizomes are also into medicinal herbs, and reed leaves can also be used to make zongzi leaves, in the north where there are few wide bamboo leaves, reed leaves are commonly used by people Zongzi leaves.

In addition to the leaves and reed leaves, a kind of lily family spider egg-holding eggs of the Zongba leaves are also common zongzi leaves in the southwest of Yunnan and Guizhou.

Wet dumpling leaves are used to wrap zongzi, because dry zongzi leaves are easy to crack when folded, so they need to be soaked before use.

Production process: Step 1: Put the dried zongzi leaves in a container and soak them in water for more than 3 hours until soft.

Step 2: Take it out and lay it flat in your hand (leaflets can be two side by side).

Step 3: Fold the dumpling leaves into the shape of a funnel.

Step 4: Add the glutinous rice and filling according to personal taste.

Step 5: Pinch the body of the dumpling and press down the top blades.

Step 6: Wrap it with a rope to wrap it strongly, and a zongzi will be wrapped.

Generally, reed leaves and hoop leaves are used as zongzi leaves, and experienced old people think that it is better to wrap dried zongzi leaves than wet zongzi leaves, because the sun-dried old zongzi leaves are more fragrant. In the process of drying zongzi leaves, the fragrant taste of the leaves itself will be locked in the zongzi leaves, and the zongzi wrapped in such dried palm leaves, after cooking, the aroma will overflow, and the fragrance of the zongzi leaves will penetrate into the rice fragrance, making the taste of zongzi better.

However, from the perspective of toughness, wet dumpling leaves are softer than dry dumpling leaves because they are fresh, and they are not easy to break when wrapping the filling, which is an advantage of wet dumpling leaves. Experienced rural elders say that wrapping dried zongzi leaves is better than wet zongzi leaves, because the dried zongzi leaves lock the aroma of the leaves, and the fragrance seeps into the glutinous rice when wrapping the filling, and it will taste more fragrant.

Generally, reed leaves and hoop leaves are used as dumpling leaves, wet leaves are good, and dry ones are easy to break or fold.

In comparison, I feel that the rice dumplings wrapped in fresh rice dumpling leaves are not as fragrant as those wrapped in dried rice dumpling leaves. Dried rice dumpling leaves should be boiled until soft before wrapping.

There are many varieties of zongzi leaves, which are generally made of 箸叶 (zhù yè), 箬叶 (ruò yè), and reed leaves, which are indispensable materials for making zongzi.

The selection of fresh zongzi leaves has a large number of chlorophyll and a variety of amino acids and other ingredients that are beneficial to the human body, and its special antiseptic effect is also one of the reasons why zongzi are easy to preserve.

Wet! Cut off the dots on your head and cut them flat! Then cook it in a pot! You can fish it out when the water is boiling! Put it in cold water! If it's not hot, you can wrap it.

Zongzi leaves are one of the indispensable materials for the food "Zongzi" eaten on the day of the "Dragon Boat Festival". Zongzi was called "horn millet" and "tube zongzi" in ancient times, which was made by wrapping glutinous rice in zongzi leaves or cooking with added accessories. There are many varieties of zongzi leaves, generally made of reed leaves, hoop leaves, etc., which are indispensable materials for making zongzi, the south is generally dominated by hoop leaves, and the north is dominated by reed leaves.

Zongzi leaves generally have a large number of chlorophyll and a variety of amino acids that are beneficial to the human body, and its special antiseptic effect is also one of the reasons why zongzi are easy to preserve.

1. Zongzi leaves come from a variety of plants.

Zongzi leaves are the outermost layer of zongzi, containing a large amount of chlorophyll and amino acids that are beneficial to the human body, and have a special antiseptic effect, which can prolong the preservation time of zongzi.

However, due to the same regional environment in each place, the plants that grow are different, according to local conditions, and local materials, so the Zongzi leaves used to wrap zongzi are varied, not from the same plant, and generally more commonly used are reed leaves, hoop leaves, banana leaves, cinnamon bamboo industry, moon peach leaves, etc.

2. Choose according to your personal situation.

Zongye has a unique fragrance, whether dry or fresh Zongye can make the boiled Zongzi more fragrant, you can choose according to the specific situation.

Because the fresh dumpling leaves and dried dumpling leaves are easy to break, they need to go through the process of boiling and soaking before use, which can not only increase the toughness of the dumpling leaves and become less broken, but also imitate the excitement to achieve the purpose of disinfection.

31. Selection: When buying pulse dumpling leaves on the market, because some chemicals can make the dumpling leaves achieve the effect of rejuvenation, dry dumpling leaves and fresh dumpling leaves should be selected as much as possible.

2. Smell the taste: the dumpling leaves should have the fragrance of the plant, if you smell the smell of peculiar smell and mold, it means that the dumpling leaves have been stored for too long and are not suitable for selection.

3. Touch the leaves: choose the leaves with softer leaves, which are more tough and easy to wrap, if the feel is harder and more slender or the soft and hard are uneven, it means that the quality of the leaves is poor.

4. Water destruction and boiling: the purchased dumpling leaves should go through the boiling procedure, which can achieve the effect of disinfection, if the boiled color is yellow or light brown, it means that the quality of the dumpling leaves is better, if there is no color change or light cyan, it may be that the dumpling leaves have been treated with greening.

41. When the time that needs to be stored is short, it can be stored in a cool and ventilated place for about 2-3 days.

2. You can choose to put it in the refrigerator or soak it in clean water, and you need to change the water every day to soak in clean water, so that the dumpling leaves can be stored for about 30 days in a place with sufficient humidity.

3. The use of refrigerator cryopreservation can inhibit the life activities of zongye microorganisms and preserve them for a longer time.

1. The rice dumpling leaves with water removal are better to preserve, and they can be placed directly in a cool and dry place. However, it is more susceptible to insect damage.

2. It can be put into the refrigerator for refrigeration, and when you need to use it, you can take it out and roll it with hot water.

1. There are many varieties of zongzi leaves, which are generally made of reed leaves, reed leaves (ruò yè), etc., which are indispensable materials for making zongzi.

2. Reed leaves are the leaves of reeds. 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.

3. The leaves belong to the lily family, the spider egg-holding genus, also known as the spider egg-holding egg, the leaf of the egg, its underground part has a thick rhizome, the petiole grows directly from the underground stem, a stalk and a leaf, with a straight and slender petiole pieces of green leaves rise from the ground, so it is called a leaf orchid. It can be used as food packaging (such as zongzi), tea, hats, boat canopy liners, etc.