Why do dumpling leaves break when they are broken? Why do zongzi leaves break in a pack

The dumpling leaves broke when they were folded because the dumpling leaves were not cooked, and because the dumpling leaves were not boiled with salt.

Many people think that zongzi is easy to break, because they have too much stuffing to wrap and let it break. In fact, it is because the dumpling leaves are not cooked, and because there is no salt to cook when the dumpling leaves are cooked, most people think that boiling the dumpling leaves can be boiled directly into the pot and adding water, in fact, there should be one more thing, that is, table salt, which can make the fiber toughness of the dumpling leaves higher, and it is not easy to break when wrapping the zongzi. <>

After boiling, we can use the rice dumplings to wrap the rice dumplings. We can prepare rice, bacon, red dates, red beans. We need to soak the rice in advance.

It is best to soak the rice overnight in advance, and soak it until it can be broken with a pinch by hand. Soak the red beans as well. Then we wash the bacon and put it on the cutting board, cut it into small cubes with a kitchen knife, and set it aside.

We can add a little light soy sauce to the rice with bacon to color and season. <>

Then let's wrap the zongzi, first of all, the zongzi leaves have two sides, the front side is smooth, and the back side is astringent. When we wrap it, we always wrap it with the front, and then press one on top of the other. If the tail gets in the way, you can cut it off, and start from the tail side when wrapping.

The middle finger presses a crease and flips the dumpling leaf over. If it is a large and a small dumpling leaf, put the small dumpling leaf on top of the large dumpling leaf. Then when wrapping zongzi, you should face your mouth to yourself, not to others, so that it is more convenient.

When we wrap the salty rice dumplings, we can add a layer of rice to it, then put a little bacon, and then put a layer of rice. Then we can wrap the dumplings with a rope. The same is true for the same sweet zongzi, we first put a layer of rice, then a layer of red beans and sweet dates.

Then wrap it with a rope, after wrapping it, we can boil water in the pot, put the zongzi in the steamer and steam it, the steamed zongzi will have the fragrance of zongzi leaves, and it is also very delicious to eat.

Because we didn't cook the rice dumplings, or we didn't put salt in them. Many people think that zongzi is easy to break, because they wrap too much filling, so that it breaks, in fact, because the zongzi leaves are not cooked, and salt needs to be put when cooking zongzi leaves. Because adding salt can make the fiber toughness of the zongzi leaves higher, and it is not easy to break when wrapping the zongzi.

Zongye will break as soon as it is broken, because it is brittle, and it must be soaked and washed with water before use, so as to increase its toughness and not break.

Because the dumpling leaves are very brittle, if the dumpling leaves do not break, they need to be steamed first to destroy their brittleness, and they are easy to use when wrapping the dumplings.

Because the dumpling leaves are not treated, the flexibility is low, and it is easy to break, but if it is boiled in salt water, the flexibility of the dumpling leaves can be greatly improved, and it will not break as soon as it is broken.

The main reason may be that the dumpling leaves are relatively dry, and the dried dumpling leaves will break when they are folded. Before wrapping the zongzi, the zongzi leaves should also be soaked in water and boiled, and the boiled zongzi leaves will be better used.

The reason why zongzi leaves break in one pack is because zongzi leaves have not been steamed or soaked, and the cracked zongzi leaves without toughness are easy to break when used to wrap zongzi. The cracked zongzi leaves can no longer be used, and it is best to soak the remaining zongzi leaves in cold water for one hour before use; Or wash it and put it in a pot of boiling water and cook for 2-3 minutes, drain the water, and let it cool before use.

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 poor staring at the closed zongzi, the south is generally dominated by hoop leaves, and the north is mainly reed leaves.

Zongye generally has a large number of chlorophyll and a variety of amino acids and other components that are beneficial to the human body, and its special antiseptic effect is also one of the reasons why zongzi is easy to preserve. Generally speaking, boiled zongzi leaves have a more fragrant taste than fresh zongzi leaves, and the wrapped zongzi taste better.

Put the washed zongzi leaves and zongzi rope into boiling water and soak for about 3 minutes, so that the soaked dried zongzi leaves are more flexible and not easy to break when wrapped.

Zongye treatment method:

1. Cut off the petiole of the dumpling leaves, add water and soak overnight, and fresh dumpling leaves do not need to be soaked for too long.

2. Wash the front and back sides of the leaves with water, you can wipe them with your hands or use a brush, and the strength is not too strong.

3. Then add an appropriate amount of water to the pot, bring to a boil over high heat, boil for 3 minutes, and ensure that each dumpling leaf can be soaked.

4. Remove the dumpling leaves, rinse them with water again, and finally drain the water.

Is the seed industry easy to break? Generally, because it is too dry, it should be soaked first, then boiled, and then run after boiling, and it will be soft and firm after repeating it a few times.

Add alkali and cook it! Put cold water, alkali and rice dumplings together in the pot and simmer until boiling, so that the fibers can stretch in hot water, enhance their flexibility, and reduce the possibility of being damaged by high heat. Cook over high heat for about 10 to 20 minutes to allow the hardened fibers in the leaves to soften under the impact of heat and water.

The time is short, it can't be as soft as a cloth, and after a long time, be careful that the zongzi leaves are washed into thin strips by boiling water.

Dip it in water first, then dry it, and then dip it in water.

You've cooked it, you use a little less strength, roll a few more layers, it's really not good to wrap banana leaves, the leaves are big, it's good to wrap.

You put it in boiling water for a few minutes to make it pliable and it won't break.

Zongye is a more commonly used plant leaf, during the Dragon Boat Festival, many people will wrap zongzi with zongzi leaves, and the zongzi will have a simple fragrance. When some people wrap zongzi with zongzi leaves, they will find that the zongzi leaves will crack. So why did the dumpling leaves crack in one pack?

Let's take a closer look!

The flexibility of fresh zongzi is relatively poor, and if you use it directly to wrap zongzi, it will be easy to crack.

In addition to washing, it is best to soak in cold water for about 8 hours, or blanch with boiling water for half an hour to an hour, so that the leaves will become soft, not easy to crack, better packaged, but the leaves soaked in cold water will be greener. If the soup is yellow in color, fragrant and odorless, it should not be dyed or treated with potions.

Since the rice dumpling leaves are dry and brittle, they need to be soaked and washed in water, so that not only the rice dumpling leaves become tough, but also clean. After the dried dumpling leaves are washed, it is best to soak them in cold water for 8 hours, or scald them with boiling water for more than half an hour before the dumpling leaves will become soft. Dried dumpling leaves also need to be soaked in water overnight, brushed with a brush the next day, and steamed for half an hour to sterilize.

If the leaves are always cracked when wrapping the dumplings, you can boil or soak the leaves to increase the flexibility of the leaves.

Before wrapping the zongzi, the palm leaves are boiled and the water is boiled. First, the leaves are softer and not hard and brittle, and secondly, the green taste of the leaves can be removed. After cooking, wash it, dry the leaves again, and remove the water.

In addition to boiling the dumpling leaves, you can also blanch them directly. After boiling the water in the pot, turn off the heat and put the dumpling leaves in boiling water for about 5 minutes. When scalding the dumpling leaves with boiling water, if there are more dumpling leaves, you need to use chopsticks to turn the dumpling leaves appropriately, so that the dumpling leaves on both sides are scalded to avoid incomplete sterilization.

1. Wash the fresh dumpling leaves, dip the surface with water, and do not wipe dry.

2. Find a bigger bag, coil up the dumpling leaves, and surround them in a circle.

3. Tie the bag tightly, and then put the bag with zongzi leaves into the refrigerator storage room, pay attention to the frozen one.

4. Take out the bag overnight, take out the dumpling leaves, and put them in the basin to automatically dissolve.

5. Hydration is OK, this method does not need to take time to cook the dumpling leaves, but also makes the dumpling leaves tough and soft, and the fragrance of the dumpling leaves is much better than that of boiling, and the boiled dumplings are more delicious.

The reason for the cracking of the zongzi leaves may be due to lack of water or too brittle, before wrapping the zongzi, we can infiltrate the wisdom to do the following treatment on the zongzi leaves:

1.Scrub. Dried dumpling leaves need to be soaked in water for about 1 hour, while fresh dumpling leaves do not need to.

Then it is to brush the dumpling leaves, because there are small thorns on the dumpling leaves, they can not be washed directly by hand, you can use a toothbrush with soft hair to gently brush back and forth on both sides of the dumpling leaves, and then rinse them clean, and then use scissors to cut off the hard "sharp corners" at one end of the dumpling leaves.

2.Boil the dumpling leaves. On the one hand, the dumpling leaves can be made soft and not easy to crack, on the other hand, the dumpling leaves can be sterilized at high temperature, so that the wrapped zongzi are more clean and hygienic.

Through the above treatment, the problem of cracking of dumpling leaves can generally be solved.

When boiling the zongzi leaves with boiling water, you can add a little alkali to cook together, put the zongzi leaves into cold water, add cold water and alkali, and boil slowly for about 3 minutes, so that the fiber of the zongzi can be slowly relaxed in the hot water, which can increase the flexibility and make it not easy to crack when wrapping the zongzi.

Generally, it is steamed first, so that its leaves will be more complete, and then it is very good not to dry, and the rice dumplings made are very sweet and soft.

Zongzi leaves will crack, either because of lack of water, or because they are too brittle, before wrapping zongzi, we can do the following treatment on zongzi leaves:

1) Brushing. Dry zongzi leaves need to be soaked in water for about 1 hour, fresh zongzi leaves are not needed, and then brush the zongzi leaves, because there are small thorns on the zongzi leaves will prick your hands, you can not wash them directly by hand, you can use a toothbrush with soft hair to gently scrub back and forth on both sides of the zongzi leaves, and then rinse them clean, and then use scissors to cut off the harder "sharp corners" of one end of the zongzi leaves.

2) Boil the rice dumpling leaves.

The cleaned zongzi leaves can be boiled in boiling water for two or three minutes before being taken out, on the one hand, the zongzi leaves can be soft and not easy to crack, and on the other hand, the zongzi leaves can be sterilized at high temperature, so that the wrapped zongzi are cleaner and more hygienic. (- Note that when wrapping zongzi, the rest of the zongzi leaves are best soaked in water, because wrapping zongzi generally requires two leaves to be wrapped together, and the two zongzi leaves soaked in water can be well bonded together with water.) ）

In this way, the zongzi leaves are processed, you can start to wrap the zongzi, in the process of wrapping the zongzi, you should also pay attention to the strength of the zongzi when tying the zongzi with a rope, not too tight, so as not to crack the zongzi leaves, and not too loose, so as not to spread the zongzi.