Zongye is the leaf of what plant in the countryside? Is it better to dry or wet the dumpling leaves?

Zongye leaves are hoop leaves and reed leaves. <>

The leaves are the leaves of the bamboo. This plant is widely distributed in the middle and lower reaches of the Yangtze River, so in the south, people mostly choose the leaves of this plant to wrap zongzi. The leaves are evergreen and wide all year round, and can be used not only as a household greening plant, but also as a cash crop!

After all, the leaves can be preserved and sold as zongzi leaves, and they are also common herbal plants in many areas of the south. Reed leaves are perennial herbaceous plants that are also common in northern China. Its stems can be used to weave reed mats, as well as to make paper, etc.

Its rhizome is also a medicinal plant, and reed leaves can also be used as zongzi leaves. In northern China, there are few broad bamboo leaves, and reed leaves are often used as zongzi leaves. <>

In the past, parents would buy some leaves every year, but the next year they would often use the leaves of the previous year. Because fresh leaves are cheaper, they have to be dried after a year. I rarely buy reed leaves now, because I grow bamboo and sell a lot of reed leaves every year.

Sun-dried zongzi leaves wrap zongzi, although it is a little troublesome, but the wrapped zongzi will be more fragrant. When preparing to wrap zongzi, take out the leaves of the zongzi bought at home or dried in advance, and then soak them in water. This is done to make the zongzi leaves more elastic.

After all, dried zongzi leaves are relatively dry and easy to crack. After soaking, brush the leaves one by one, carefully brush the front and back, clean them and wrap the zongzi. <>

After the dried leaves are cleaned, put them in a pot and cook in hot water for about ten minutes. Add a few spoonfuls of edible salt at the same time, which will play a role in sterilization and disinfection. Warm reminder, when buying zongzi leaves in the market, try to choose wide leaves and long leaves, so that it is more suitable to wrap zongzi and not easy to leak out.

It is best to choose zongzi leaves that are 40 cm long and about 10 cm wide. The Dragon Boat Festival is coming soon, and I don't know what the flavor of everyone's favorite zongzi is. Personally, I prefer to eat salted meat, and I think it's better than sweet.

Zongye is the leaf of bamboo, of course, there are also some places where people use lotus leaves, reed leaves, plantain leaves and other leaves to wrap zongzi, as for whether the zongzi leaves are dry or wet, it is recommended to choose dry zongzi leaves, because the aroma of dried zongzi leaves is stronger.

Zongzi leaves are generally reed leaves in the countryside, and zongzi leaves are best wet, so that the aroma of zongzi leaves can more fully enter the glutinous rice.

Zongye can be divided into two kinds, one is the reed leaf, that is, the leaf of the reed, it is a perennial herbaceous plant, and the other is the leaf of the basket, which belongs to the bamboo plant, mainly distributed in the south of the Yangtze River, its leaves have a special bamboo fragrance and antiseptic effect.

Dry dumpling leaves need to be soaked in water overnight, and fresh dumpling leaves only need to be washed simply before use, and can be washed with cleaning tools or by hand.

It is better to be wet, so that the rice can be well served, and you can also pinch it well, it will be easier to get, and the leaves are not easy to rot.

Of course, it is better to use wet zongzi leaves, because wet zongzi leaves can better wrap glutinous rice and dates, and when it is not suitable to wrap zongzi, you can also adjust the type guess in time.

It's better to be wet. Because in this way, the zongzi can be more moist, and the taste is more sweet and soft, and the taste is particularly good.

Of course, it's better to be wet. Because of the wet dumpling leaves, it can wrap the glutinous rice more tightly, and the taste is also very good.

Of course, it's better to use the wet one, and the dry one can't be wrapped, and it can't be folded back at all, so the wet one can be folded back to wrap the glutinous rice, and then tied up.

Of course, it is better to wrap the zongzi wet, because wrapping the zongzi wetly can make the zongzi taste sweeter and sweeter.

It's better to dry, if it's wet, it will only wrap the zongzi very soft, and it looks soft.

If you wrap zongzi, it must be better to use wet ones, and if they are dry, they are likely to break in the process of wrapping.

Wet and dry leaves are pretty much the same after cooking.

The traditional zongzi leaves are made of reed leaves, which have the effect of clearing fire and detoxifying, and the fresh zongzi leaves have a green fragrance, and the dried ones are not.

When wrapping zongzi, the selection of zongzi leaves is a more critical issue, and the commonly used zongzi leaves are divided into two kinds, one is dried zongzi leaves, and the other is fresh zongzi leaves.

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.

The scientific name of Zongzi leaf is Bamboo, which is a plant of the family Poaceae and Bamboo. The rod is erect, 0 84 1 m high, with a diameter of 3 5 8 mm at the base; Internodes are (8) 10 to 55 cm long.

dark green with white hairs, a ring of light brown with red hair under the node, and a wall of 1 5 2 mm thick; maximum diameter 7, 5 mm; generally green, the lower part of the rod is narrower, the upper part of the rod is slightly wider, and the twigs 2 4 leaves; The leaf sheath is tightly hugged and has no leaf ears.

Zongye is divided into two kinds, one is reed leaf (reed, also known as reed, perennial herbaceous plant, born in shallow water. The stem is hollow, which can be used to make paper, weave mats, etc. The rhizome can be used as medicine), the other is indicalamus leaf, the leaves of the genus Indicalamus (the leaves of the broad-leaved bamboo, mainly distributed in the hilly areas of the provinces south of the Yangtze River.

In the south, it is mostly used with reed leaves, while in the north, reed leaves are used. In a few areas, locally suitable broad-leaved plants such as plantain leaves, paulownia leaves. But when it comes out, it is not necessarily called zongzi.

In fact, many leaves can be wrapped, but under normal circumstances, there is a difference between the north and the south, and we use bamboo leaves here in the south.

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.

Summary. In fact, there is no difference between the two, this should be based on personal hobbies, if we buy dried zongzi leaves, you can wrap a characteristic zongzi, with wet zongzi leaves, you can make the original aroma of zongzi into the zongzi, so that the cooked zongzi has the fragrance of leaves.

In fact, there is no difference between the two, hand burning this should be based on personal hobbies, if we buy the dry zongzi leaves of the Bi chain of empty words, you can wrap a characteristic zongzi, with wet zongzi leaves wrapped, you can make the original aroma of the zongzi into the zongzi, so that the boiled Zongzi has the fragrance of the leaves.

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 leaves will be locked in the zongzi leaves without their own fragrant taste.

After cooking, the fragrant and vindictive spirit is overflowing, and the stuffy fragrance of the zongzi leaves will seep into the rice fragrance, making the taste of the zongzi better. And go around the market, and you will find that the ** of dried dumpling leaves is also more expensive than that of wet dumpling leaves.