How to dry the reed leaves used to wrap zongzi without curling

1. When it comes to how to dry the dumpling leaves without rolling, first put them in water for 30 minutes so that they can absorb enough water and fully stretch. Then add cold water to the stockpot, add the reed leaves and boil for 10 minutes.

2. After cooking, stuff the zongzi leaves into the sink, put about 10 cm high water, and soak the cooked zongzi in cold water. Finally remove to dry, do not expose to sunlight. In this way, the dried can be stored for a long time, or stored in the refrigerator.

1. Picking reed leaves in the wild

The reeds generally grow in the shallow water on the side of the ditch, the grass is deep and the ditch is slippery, the first thing to do is to inject safety when playing the reed leaves, one to prevent falling into the water, the other to prevent mosquitoes and snakes, it is best to wear long clothes and trousers and galoshes, and someone goes together. The reeds are wild and grown, and anyone who wants to eat zongzi can pick them, and there are some diligent people who pick reed leaves and take them to the vegetable market to buy. The good reed leaves are hidden in the depths of the reed forest, out of reach of your hands, and if you don't want to go into the water, it's best to carry a hoe before you set off.

When picking reed leaves, two people can work together, one person uses a hoe to hook the reeds in the distance, and the other person grabs the reed pole to pick the leaves. Leaf picking should be selective, one is aimed at the wide, long and undamaged picking, and the other is optimistic about the middle and upper leaves, the lower part of the old leaves have yellow spots, and easy to break. Pay attention when hooking the reed pole with a hoe, don't break the reed pole, the young young leaves at the top of the reed pole can be picked again when they grow up, and they should be considered for the sake of future generations, maybe they will come to pick again.

It is best to pick reed leaves on a cloudy day, or when the sun is not too strong, because the picked reed leaves will be curled up quickly, so try to cover the picked reed leaves with a towel or something.

2. Boiling water quickly soaks the leaves

After the reed leaves are picked home, you can boil the water leaves, and after the water in the pot boils, you can put the reed leaves in boiling water, and turn the reed leaves evenly with a spatula. When the color of the reed leaves turns dark green and the leaves become soft, the leaves can be removed. After the reed leaves are drained, they are cooled in cool water, turning the reed leaves to cool them quickly.

If you don't have a big pot and stove to boil the reed leaves at home, you can also adjust the water temperature of the water heater to the highest level first, put the reed leaves in a large basin, spread out the reed leaves, and don't bend them. When the water in the water heater is boiling, place the boiling water directly in a large basin until all the reed leaves are submerged. Flip a few times, soak for 5 minutes, and then you can take it out and put it in cold water to cool.

When the weather is fine, you can also soak it in hot water in solar energy, and the water temperature reaches about 80.

Soak it in water and add a little vinegar!! Map.

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Put the stacks one by one, about 50-100 sheets for a stack of bundles, put in a ventilated and cool place for preservation.

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.

Reed leaves can be boiled for 10 minutes to wrap zongzi. Tips for cooking zongzi. Don't have too much rice when wrapping zongzi, press it with a heavier thing when cooking zongzi, let the zongzi be completely soaked in water, and the zongzi will be heated more evenly, which not only makes the zongzi cook faster, but also not easy to cook rotten, and the cooked zongzi is more delicious.

Zongzi, steamed by wrapping glutinous rice in zongzi leaves, is one of the traditional festival foods of the Chinese nation. Zongzi appeared long before the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin Dynasty, zongzi became the food of the Dragon Boat Festival.

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. The main ingredients of zongzi are glutinous rice, fillings, and koji leaves (or hiiragi leaves), etc. 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.

For thousands of years, on the Dragon Boat Festival on the fifth day of the fifth lunar month, every year on the fifth day of the fifth lunar month, the Chinese people have to soak glutinous rice, wash zongzi leaves, and wrap zongzi. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide.

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.

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.

Reed leaves can be used to wrap zongzi, which is explained as follows from the list of ingredients and the steps of production

1.Ingredient list: glutinous rice, reed leaves, red dates, raisins, alkaline noodles (or baking soda), water.

2.Steps:

a.Soak the glutinous rice in water two hours in advance, then drain and set aside.

b.Bring water to a boil in a pot and cook for 5 to 10 minutes until the reed leaves are tender. Rinse with cool water to cool it after removing it to make it cool.

c.Mix glutinous rice, red dates and raisins together, add an appropriate amount of alkaline noodles (or baking soda), and stir well.

d.Take a reed leaf, fold it into a funnel shape, first put an appropriate amount of glutinous rice mixture at the bottom, and then fold the reed leaves on both sides inward with your hands to wrap the glutinous rice mixture.

e.Put the wrapped rice dumplings into the steamer, add water and steam for about 30 minutes.

It should be noted that when boiling the reed leaves, make sure that the water is boiled before putting in the reeds, so that the reed leaves can be better softened and easy to wrap. In addition, adding an appropriate amount of alkaline noodles or baking soda and spine flour can make the glutinous rice softer and easier to wrap.

The materials required to process the reed-resistant leaves are salt and scissors. There are 5 steps, and here are the steps:

Step 1: Wash the reed leaves.

Start by rinsing the reed leaves.

Step 2: Boil the reed leaves.

Put the reed leaves into a pot, add water and boil, cook for about 10 minutes, and add a few spoons of salt at the same time, which can play a role in sterilization and color fixing.

Step 3: Wash the dumpling leaves.

Pour out the salted water in the pot to cook the rice dumplings, and then heat the water and rinse it again.

Step 4: Soak the dumpling leaves.

After washing, soak the dumpling leaves with water for about 3 minutes, at which time the dumpling leaves will become softer.

Step 5: Cut the dumpling leaves.

Remove the unqualified dumpling leaves, and then use scissors to prune the dumpling leaves simply. Cut off the stems and sharp parts of the dumpling leaves.