What is the reason why the leaves of the zongzi are brittle and can t wrap the zongzi

1.Zongzi leaves are not soaked in water long enough, resulting in the leaves not absorbing enough water.

2.The time of cooking the zongzi is too short, resulting in the leaves not being fully cooked.

3.The quality of the zongzi leaves is not good, too thin or too brittle.

4.The technique of wrapping zongzi is not skilled enough, and the leaves are not tightly wrapped around the zongzi.

5.The leaves used to wrap the rice dumplings are not completely drained.

6.The temperature of the water in which the rice dumplings are boiled is not high enough, and it needs to be boiled in boiling water to allow the leaves to cook thoroughly.

7.Zongzi leaves are not stored in the right way, and if they are exposed to the sun or in an excessively dry environment, the leaves will become brittle.

It is recommended to carefully check the condition of the leaves before wrapping the zongzi to ensure that the leaves are sufficient, cooked and cooked thoroughly, and at the same time master the correct skills of wrapping the zongzi, you can avoid these problems.

Fresh leaves can be boiled in salt water, one is for sterilization, and the other is for easy wrapping of zongzi. Cook for about half an hour; Buy dried leaves, soak them, blanch them with boiling water, drain them, and then use them; Because the leaf tissue of dried zongzi is relatively brittle, it is easy to break and break, and it is not easy to wrap. So soak in water to increase toughness, so that it will be good to pack.

After wrapping the zongzi, you can boil it directly in cold water.

The reason why zongzi sticks to the leaves: the glutinous rice that is mainly wrapped in zongzi is very sticky after cooking, and it is easy to stick with the leaves.

nbsp;Eating zongzi during the Dragon Boat Festival has become a custom and tradition of selling plums, every time we open the zongzi, the zongzi will always stick to the leaves and roll the noodles, why is this? Let's give you a specific introduction.

Details:

Zongzi sticks to the top of the zongzi leaves because of the stickiness of glutinous rice. Because the bread in the zongzi is glutinous rice, the structure of the glutinous rice after cooking has undergone chemical changes and becomes very sticky, so it is easy to stick to the zongzi leaves.

If you eat zongzi again, you will find that the leaves of zongzi are not easy to peel off, and they are very sticky. You can soak the zongzi in cold water for a while, and then peel them off by hand.

Zongzi now has more and more flavors, and the two most common flavors are salty and sweet. In the process of making zongzi, the filling has also become richer, with bean paste, fresh meat, egg yolk and so on.

When boiling zongzi, you can't use boiling water to cook zongzi, otherwise it will easily fall apart. The correct way is to cook the zongzi in a pot under cold water, so that the temperature slowly rises, and the zongzi will be heated more evenly, so that the boiled zongzi will not fall apart.

Generally, there are a lot of zongzi wrapped and can't be eaten at one time, so we can cook the zongzi, cool them and pack them in a fresh-keeping bag, and then put them in the refrigerator to refrigerate.

The reason why zongzi sticks to the leaves is because glutinous rice is sticky. Glutinous rice is also called Jiang rice, milky white leaky eyes, opaque, viscous, mainly used to make such as zongzi, Lusou which eight treasures porridge, rice cakes and other sticky snacks, but also is the main raw material for brewing mash grains, rice wine. Zongzi does not stick to the zongzi leaves, you can pour sesame oil into the water, disassemble the code and then put the zongzi leaves in to soak.

The reason why the zongzi sticks to the zongzi leaves is: the zongzi are cooked too soft, and the zongzi leaves wrapped in the zongzi are not processed well in advance.

Zongzi is a special traditional food, during the New Year's Festival, people like to wrap their own zongzi, as a festival food, but many people cook the zongzi well, and find that the zongzi sticks to the zongzi leaves, so what is the reason why the zongzi sticks to the zongzi leaves? Let's find out.

01 Zongzi is made of glutinous rice Liangliangwu, and glutinous rice itself has a strong stickiness, in which the colloidal viscosity formed after amylopectin is heated and exposed to water, if the zongzi is cooked too soft, the water content of the zongzi is high, so it is easy to stick to the zongzi leaves when eating.

02 Boiling zongzi is the key. Spread a few zongzi leaves at the bottom of the pot, arrange the wrapped zongzi on the zongzi leaves, fill with cold water, and cover the zongzi. Cook for half an hour on low heat, then cook over high heat until the rice dumplings are soft. If there is less water in the middle, remember to add hot boiling water, not cold water.

03 How to deal with zongzi leaves:

1. Put water in a pot and bring to a boil.

2. After the water boils, put in a pound of zongzi leaves, twist a little alkaline noodles with three fingers, and pour a spoonful of sesame oil. The alkaline noodles can be softened and sterilized, and the color of the dumpling leaves is also bright. The key is to pour a spoonful of sesame oil to the key, and the dumpling leaves will be smooth.

3. Cook for a quarter of an hour on high heat, and the hardened fibers in the dumpling leaves will soften under the impact of heat and water.

4. Do not respect or use chopsticks to turn the dumpling leaves, it will rot the dumpling leaves, and use a small wooden shovel to turn the dumpling leaves. There is no need to take it out, turn off the heat and put the straw rope (tied to the zongzi) into the pot where the zongzi leaves are boiled. Let cool and set aside.

04 In addition to boiling the dumpling leaves, you can also blanch them directly. After boiling the water in the pot, turn off the heat directly, and blanch 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.

05 Since the purchased zongzi leaves are dry and brittle, they need to be soaked and washed in water, so that not only the zongzi leaves become tough but also clean. Since it needs to be washed one by one, you need to be patient and soak it in cold water overnight after washing.

The processing process of wrapping zongzi leaves is as wide as sliding down:

1. Buy some dried zongzi leaves, select intact and odorless zongzi leaves, pick out the unqualified zongzi leaves, and wash each zongzi board skillfully stuffy leaves.

2. Wash the dumpling leaves, cut off the petioles, prepare a basin of water, and soak in the dumpling leaves. The leaves are lighter and will float up and not soak thoroughly, so they should be pressed with a heavy object, such as a stone. Soaking allows the dumpling leaves to fully absorb water, become soft, enhance toughness, and are not easy to break, soak for at least 12 hours.

3. How to cook dumpling leaves after soaking them softly? Cold or boiled? Many people get it wrong, so the toughness of zongye is poor. Take out the dumpling leaves and wash them, pour an appropriate amount of water into the pot, bring to a boil over high heat, add a spoonful of salt, put in the dumpling leaves and cook for 10 minutes.

4. After the zongzi leaves are cooked, soak them in cold water to cool down, and then you can wrap the zongzi. After such treatment, the color of the zongzi leaves is emerald green, the texture is soft and bent, the toughness is strong, and the rice is not broken or leaked, and the zongzi are more fragrant.

Summary. Zongzi leaves are dry, there is a kind of pest, on the leaf surface, absorb the nutrients of the leaves, he secretes a toxin, there are this kind of insect leaves, poisoned by pests and diseases, slowly dried up, however, this pest infectious harm is not large, will not be the whole leaf disease, but individual, cut him down and destroy it intensively.

Zongzao Yu mu cotyledons are dry, there is a pest, on the leaf surface, absorb Lu Sen to collect the nutrients on the leaf surface, he secretes a toxin, there is this insect this leaf, poisoned by the pest, slowly dried up, however, the insect is not contagious, will not be the overall leaf disease, but individual, cut him off and concentrate on the destruction of repentance.

Is there no cure for it?

You see, if this is the case, what medicine can be cured?

Summary. Zongzi leaves mostly refer to reed leaves, reeds like water, generally more watering will not be a problem, less water will be a problem, in addition to insect pests are also easy to cause yellowing leaves. This happens in the fall.

Zongzi leaves are buried in reed leaves, reeds like water, generally more watering will not be a problem of lack of liquid, less water will be a problem, in addition to insect pests are also easy to cause yellowing leaves. This kind of situation happens in the autumn season.

Inquire for you. According to the information you provided, the plant belongs to Hiiragi.

Its leaves are usually caused by three factors. First, the soil is not suitable for a long time, and the viscosity of the soil is too heavy, which hinders the growth of breathing. The second is improper light, it belongs to the positive plant, if it is placed in the shade for a long time, the leaves will slowly turn yellow and dry up, and it must be moved to the light.

The third is the lack of water, you can't leave the water during the growth period, and the leaves will turn yellow and dry up if you can't absorb the water. Water frequently to ensure healthy growth.

This plant does not use direct sunlight and prefers damp and shady places, but it doesn't know what the disease is, and it slowly withers now.

Inquire for you. Although it is not a sunshine pleaser, proper sunlight is still necessary.

If you apply too much fertilizer, you can rinse off the fertilizer, of course, the soil moisture may be more after that, so you should put it in a ventilated and light place to dispose of the water, otherwise it is easy to cause the root to rot. If the situation is very serious, you should consider changing the spring basin.