What is the name of the leaves of the zongzi and what is the name of the leaves of the zongzi?

The leaves of the wrapping zongzi are as follows:

1. Reed leaves.

Phragmites reeds, Poaceae reeds, generally grow in rivers, swamps, beaches and other places where there is water, mainly distributed in the vast areas north of the Yangtze River. Reed leaves are the earliest recorded leaves used to wrap zongzi. In the north, the reed leaves can be said to have taken on the responsibility of making zongzi.

2. Bamboo leaves.

There are about 35 species of the genus, most of which can be used to wrap zongzi, the more common ones are broad-leaved bamboo, Zongba bamboo, Hunan bamboo, Guangdong bamboo, etc. It is the most commonly used zongzi leaf in the Yangtze River basin and the vast area south of it.

The bamboo leaves come with the fragrance of bamboo, and the leaves are wide, the flexibility is good, generally with one or two pieces can wrap the zongzi, and the bamboo leaves themselves contain sterilization and antiseptic substances, so that the wrapped zongzi can be stored at room temperature for 3-5 days, with so many advantages, the bamboo seems to be born for the wrapping of zongzi, and it is more sought-after before and after the Dragon Boat Festival.

3. Corn leaves.

Corn leaves are wrapped in the leaves on the surface of corn, generally multi-layered, corn leaves with a unique fragrance, people often clean it, save it, and use it in the process of making food, common corn branding, some people even use corn leaves instead of cage cloth, natural and environmentally friendly.

Corn leaves can also be used to wrap zongzi, which itself has a flexible texture and relatively wide leaves, which is very convenient for wrapping zongzi, and the wrapped zongzi has the fragrance of corn after cooking.

4. Bamboo shoot shells.

Bamboo shoot shells, generally referring to bamboo shoot shells, are more common in Zhejiang, Fujian, Hunan, Sichuan, Chongqing, Henan and other provinces. In the process of bamboo growth, the shell will naturally fall off and scatter on the ground, and around the Dragon Boat Festival, people will go to the bamboo forest to pick up the fallen bamboo shoot shells. After returning home, soak it in water thoroughly, then wash it, and then boil it in water, and then use it to wrap zongzi.

The body shape of the bamboo shoot shell is wide and long, thick and flexible, and a bamboo shoot shell can be wrapped into a zongzi.

The rice dumplings wrapped in bamboo shoot shells have a natural bamboo fragrance and are deeply loved by people. And the bamboo shoot shell can be reused, after eating the zongzi, and then rinse and clean the bamboo shoot shell, usually when you want to eat or wait until the Dragon Boat Festival next year, you can continue to use.

5. A leaf orchid.

Yiye orchid, also has a very interesting name, spider egg, is a genus of spider egg-holding in the lily family, mainly distributed in the southern region. Because it is evergreen all year round and has a high ornamental value, it is maintained as a green plant or indoor green plant in many areas. Yiye orchid is mainly popular in Yunnan to wrap zongzi, and the local people like to call it baba leaves, and it can be seen in many large vegetable markets in Yunnan.

The leaves of the zongzi are called the leaves, which are the leaves of the broad-leaved bamboo, the leaves of the zongzi have a faint fragrance, refreshing the spleen, which is more common in the southern region, can be used to wrap the zongzi, and is rare in the northern region. In addition to basket leaves, you can also wrap zongzi with lotus leaves, reed leaves, bamboo leaves, etc.

The scientific name of Zongye is Zongye, (indicalamus

leaf), the leaves of the genus Bamboo, mainly distributed in the hilly areas of the provinces south of the Yangtze River, have been wrapped in Zongzi leaves in southern China, which is the use of its special bamboo fragrance and antiseptic effect. It grows in the vast mountains and mountains, has a developed root system and strong vitality, which is not only a good vegetation for soil and water protection, but also an inexhaustible wealth for the people in the mountainous areas."

Green Bank", with an area of 200,000 mu and an output of 8,000 tons. 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 leaves, naturally grown, non-toxic, non-polluting, and can be harvested every year, harvested every season, as food packaging, with no pollution and use of "disposable". Therefore, it is called "natural green food" by today's nutritionists.

Dear, hello yo The leaves of the dumplings are called zongzi leaves. Zongzi leaves are generally made of basket leaves, basket leaves, and reed leaves, which are indispensable materials for making zongzi, and the south is generally dominated by basket leaves and reed leaves, and the north is dominated by reed leaves. Zongye needs to meet the following three characteristics, the first is to have a clear fragrance, the second is not broken after boiling, and the third is that the leaf area is large, so that it is good to wrap zongzi.

Zongye is divided into many kinds, and the types used in our country and even around the world are different, and the common ones are reed leaves, hoop leaves, and hoop 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.

The leaves that wrap zongzi are often called zongzi leaves.

Zongzi leaf refers to a kind of food woven from natural plant leaves such as reed leaves and grass leaves, and it is one of the main materials for wrapping zongzi filling, which can bring a special aroma and taste to zongzi. In China, the zongzi leaves used in different regions are different, for example, the zongzi in the Beixiao front area mostly use hoop leaves or corn leaves, and the zongzi in South China mostly use grass jujube leaves or laurel leaves.

Before using the dumpling leaves, you need to clean the dumpling leaves, remove impurities and dust from the surface, it is best to rinse them with running tap water, then soak them in water for a while, and then wipe them clean with clean kitchen paper towels. Soaking the dumpling leaves can make the dumpling leaves soft and easy to wrap the dumplings. The soaking time depends on the freshness and thickness of the dumpling leaves, and it generally takes several hours to soak until the dumpling leaves become soft.

Precautions for using dumpling leaves

1. Treat the edge of the dumpling leaves: When wrapping the dumplings, overlap the two ends of the dumpling leaves to avoid the overflow of the dumplings. However, if the edges of the leaves are too hard to fold, you can use a knife to gently scrape off the hard parts of the edges of the leaves to make them easier to wrap.

2. Pay attention to the size of the dumpling leaves: the size of the dumpling leaves should match the size of the dumpling to be wrapped. If the zongzi leaves are too large, the zongzi will not taste good. Therefore, before wrapping zongzi, you need to measure the size of the zongzi leaves to ensure that the perfect zongzi is wrapped.

3. Pay attention to the direction of the zongzi leaves: when wrapping the zongzi, you need to put the texture of the zongzi leaf upward, so that the wrapped zongzi will be tighter. If the texture of the zongzi leaves is facing downward, the zongzi will have a looser texture.

Usually people use zongzi leaves when making zongzi, but do you know what kind of plant leaves are the leaves of zongzi? Do you know what specific effects this dumpling leaf has? Zongye is also called Zongye, it is a common wild plant in the mountainous area, the leaf of the stool filial piety, the vitality of this plant is particularly strong, with the name of the green bank, the following is my Zongye ** and the effect of the coarse body Jie's manuscript, you can focus on it.

The leaves of the dumplings are called zongzi leaves, it is not the same in different regions, in most areas of the south, the zongzi leaves are collected from natural bamboo leaves, this leaf has a natural aroma, and the toughness is good, and the cooking resistance is particularly strong. In northern China, zongye is mostly made by collecting reed leaves, and in Shanghai and Fujian, zongye is sometimes made by collecting lotus leaves.

The efficacy and function of zongzi leaves.

1. Antiseptic and sterilization.

Antiseptic and sterilization is one of the important effects of zongzi leaves, it contains a variety of natural antibacterial ingredients, usually use it to wrap zongzi, can play a certain antiseptic role, even in the hot summer, can also ensure that zongzi does not deteriorate as much as possible.

2. Enhance flavor and fragrance.

Zongzi leaves contain a variety of natural aromatic substances and some volatile oils, usually use it to wrap zongzi, can play an important role in enhancing the flavor and fragrance, with them wrapped out of zongzi has a faint leaf aroma, people will smell after a feeling of entering nature.

3. Supplement nutrition.

Zongye contains a variety of nutrients that are beneficial to the human body, especially the content of chlorophyll and amino acids and other substances is relatively high, these substances can promote human metabolism, and can improve the function of various organs of the body, can prevent human aging and can also enhance people's physical fitness, and have great benefits for improving human health.

4. Purify spices.

In addition to the above effects, he can also be made into natural flavors for human consumption through processing and purification in practical life, and Zongye can also be processed into some food additives, which can be used for the processing and production of a variety of foods.

The leaves of the dumplings are collectively called "zongzi leaves", and they are the main raw material for the dumplings, and there are many types. The species used in China are almost all different, and in the southern part of China, it is mainly reed leaf, and in the northern region, it is mainly reed leaf. Although the two are different, they all have one thing in common, they both have a certain fragrance, they are not easy to crack after being boiled, and the leaves are large.

Zongye contains a variety of amino acids and chlorophyll, which not only smells fragrant, but also is beneficial to human health. It has a certain antibacterial and antioxidant effect, and it has the effect of clearing heat, reducing swelling and detoxifying in the dictionary of traditional Chinese medicine. It is also known as a natural green food, not only for wrapping rice dumplings, but also as a decoration on the table.

Leaf: It has a thick rhizome in its underground part, and its leaf shape is very graceful and robust. It is an ideal greening plant for indoors.

Reed leaves: It generally grows in shallow water, can be used to make paper and rhizomes can be used as medicine, and most people in the north will use it to wrap zongzi.

<> leaves of Zongzi are called Zongzi, which is the leaves of broad-leaved Zongzhu, which is relatively wide and oval, in the process of breeding, it is necessary to provide nutritious natural water and river water for Tongtangerine Zhu, soak all the soil, and grow too dense branches and leaves of Zhengzhu to improve the ventilation and light transmittance of the environment.

1. Hoop leaves. <>

The leaves of the zongzi are the leaves of the bamboo basket, that is, the leaves of the broad-leaved bamboo. In the process of breeding, it is necessary to provide all-day sunshine for it, so that the plants can photosynthesize normally and keep the leaves in a green state.

2. Provide moisture.

In the process of cultivating bamboo, it is necessary to provide sufficient water for the sail group, insufficient water supply will lead to poor growth of bamboo, yellowing and drying of leaves, it is best to water it every three days to keep the soil in a moist state, but in the rainy season, watering should be stopped to avoid water decay of bamboo.

3. Prune.

In the process of breeding, sharp scissors can be used to cut off the branches and leaves of bamboo with poor growth and overgrowth, so as to improve the light transmittance and ventilation between plants.