What is the leaf on the outside of a zongzi? How to achieve national uniformity in the shape of zong

The leaves of the dumplings are different from north to south, and most of them are based on local plants. Here's a closer look at palm leaves. The zongzi leaves of the old Beijing zongzi are generally reed leaves, and they are called zongzi leaves when used to wrap zongzi.

Guangzhou people use more leaves to wrap zongzi, and it is better to choose a smooth and soft surface. Shantou people use bamboo leaves to wrap zongzi, and zongzi have the fragrance of bamboo leaves, but they should be boiled soft and then used. Shanghai and other places use the leaves picked from Huangshan Mountain in Anhui Province every year, which contains a special fragrance, commonly known as "Huizhou Fuji".

Generally speaking, the most common leaf used to wrap zongzi in the south is the bamboo leaf, also called palm leaf, which is the leaf of the plant bamboo, and the leaves of the reed are more used in the north. After reading the brief introduction of palm leaves, are you curious why you use the above leaves to wrap zongzi? In fact, after understanding the requirements of zongye, this question is very good.

The leaves of the dumplings need to meet the following three characteristics, the first is that they have a clear fragrance, the second is not broken after boiling, and the third is that the leaves are large, so that the dumplings can be wrapped.

Zongzi cannot be dispersed immediately when they are put into water, so stability also becomes very important. We know that the triangle is a very stable shape and is often reinforced with it in life. The four outer surfaces of the tetrahedron are all triangular, so that the zongzi is not easy to deform and cause scattering and leaking.

The simplicity of packaging is also a major feature of tetrahedral zongzi. Even if you have never wrapped zongzi, those who have eaten zongzi can understand that the packaging of zongzi only relies on a long strip of zongzi leaves, without any modification and cutting. The long dumpling leaves can be bent to form a tetrahedron directly, and the outer rope can also be fixed close to one.

Now, there are also some new shapes of zongzi on the market, such as long zongzi, which are usually made of multiple zongzi leaves stacked on top of each other, and there are also multiple ropes on the outside to fasten, which is very troublesome.

Finally, tetrahedra also make the most efficient use of space. Whether it is making zongzi at home or making zongzi commercially, the number of zongzi is relatively large. In order to finish cooking your own rice dumplings as quickly as possible in a space-constrained cooker, the key is to make reasonable use of space and stack them effectively.

Obviously, tetrahedron meets this requirement, and its corners can fill up the space to the greatest extent and increase the utilization of space.

The leaves outside the zongzi are the shape of the middle leaves, and it is difficult to achieve national unity, because the important shapes of the zongzi are different in different places, some are elongated, and some are round.

The leaves wrapped around the skin of the zongzi are bamboo leaves, and if you want to make the skin of the zongzi consistent, you must set up an industry association and have a regulation, so that it will be consistent.

The leaves on the outside of the zongzi are the zongzi leaves, which are a specific leaf that has been chosen, because the shape of the zongzi has been handed down since ancient times.

Zongzi leaves are reed leaves, and there are also places where bamboo leaves are used. Rice dumplings are usually wrapped in the shape of a triangular pyramid. But the shape of each person's bag is not completely standardized. It is determined by the shape of the long strips of zongzi leaves.

Of course, there are two kinds of leaves on the outside of zongzi, one is the leaf of reed, and the other is the leaf of bamboo

What is the leaf on the outside of a zongzi? What is the shape of zongzi? To achieve national unity, the shape of zongzi should be said to be different in various places, and the materials of the outside zongzi are also different.

What is the leaf on the outside of a zongzi? How to achieve national unity in the shape of the leaves on the outside of the zongzi tells you that because the zongzi leaf outside the seed, his appearance is like that, so the whole country is unified.

Reed leaves, basket leaves, bamboo leaves, lotus leaves, banana leaves, mushroom leaves, and moon peach leaves, so they are not necessarily unified across the country.

What is the meaning outside politics and what are the leaves outside politics? How is the shape of politics and how to unify politics, the outer leaf is sorghum politics, what is the outer leaf of politics? How the shape of politics and how to do unified politics, the outer leaves are sorghum leaves. and corn leaves.

What is the shape of the leaf on the outside of the zongzi, and how to achieve national unity? Zheng Ziyue is a lotus leaf, and the shape of the first country cannot be unified, and each region has its own traditional festival tradition. I have the experience of doing politics, so I can't agree with it.

What is the leaf on the outside of a zongzi? What is the shape of zongzi? Personally, I think that like this kind of zongzi, the leaves on the outside are generally a kind of planting, and the color is dark green.

The leaves on the outside of the zongzi are the zongzi leaves!

Now there are also those wrapped in lotus leaves, but the taste is not as delicious as the zongzi wrapped in zongzi leaves!

It is also called Liao leaf, Liao bamboo, eyebrow bamboo ......Wrapping zongzi with zongzi leaves not only has the fragrance and aromatic smell of zongzi leaves, but also can provide polyphenols and potassium to penetrate into the rice during steaming, which is conducive to improving the body's heat resistance.

What is the leaf on the outside of the mirror? In the south, they used the leaves of loquat trees. In the north, they used the leaves of reeds.

Lu Yi's leaves are happier than singing. It is also very suitable for wrapping zongzi, we often wrap the zongzi with the leaves of the reed, which is fragrant and delicious. Are you saying I'm right?

Have a great day.

There are many varieties of zongzi leaves, generally made of 箸叶 (zhùyè), 箬叶 (ruòyè), reed leaves, which are indispensable materials for making zongzi, the south is generally dominated by 箸 leaves and 箬 leaves, and the north is mainly reed leaves, which are also very widely used, such as hats, handicrafts, etc.

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.

In this different place, the zongzi leaves are also different, and the zongzi leaves are not the leaves of the same plant.

For example, in the southern coastal area, zongzi leaves are the leaves of the plant Bamboo leaves.

In the area of Jiangsu and Zhejiang, zongzi leaves are the leaves of the plant.

In Henan, the leaves of the plant lotus leaf are used as zongzi leaves, and in some places, reed leaves are used as zongzi leaves.

Basket leaves, also known as Liao leaves, Liao bamboo, bamboo bamboo, bamboo leaves, eyebrow bamboo, lintel bamboo, Zongba leaves. Wrapping zongzi with zongzi leaves not only has the fragrance and aromatic smell of zongzi leaves, but also provides polyphenols and potassium, which penetrate into the rice during steaming, which is conducive to improving the body's heat resistance.

Hello, there are dozens of kinds of leaves that can be wrapped into zongzi, or even hundreds, and there are 10 kinds that are easier to obtain in life

Bamboo leaves, zongzi leaves, reed leaves, hiiragi leaves, mistle leaves, corn leaves, spider eggs, canna leaves, plantain leaves, and grass fruit leaves can be wrapped into zongzi of different sizes and shapes according to the size of the leaves.

Zongzi leaves are the leaves of what kind of plants, have you ever understood? Today, I will give you a specific introduction.

Most of the zongzi leaves are basket leaves. The leaves are actually the bamboo leaves of the bamboo leaves, its leaves are thick, green, and have the fragrance of bamboo.

Zongzi is a kind of dim sum that many people love to eat in life, especially during the Dragon Boat Festival, almost every household can not do without zongzi, in fact, the reason why zongzi taste so fragrant is not only the good material of zongzi itself, but also thanks to the fragrance of zongzi leaves. Many people think that the leaves we usually wrap zongzi are corn leaves, but in fact, most of them are hoop leaves.

Bamboo is also a relatively slender bamboo leaf, its leaves are not particularly wide, but relatively slender, so when wrapping the zongzi, it needs to be wound around one by one to wrap the whole zongzi. When the zongzi is steamed, the leaves also change from verdant green to withered yellow, and the fragrance of the leaves completely penetrates into the zongzi, making it more sweet and delicious.

Summary. Hello, wormwood leaves or bamboo leaves.

Hello, wormwood leaves or bamboo leaves.

Because wormwood leaves and bamboo leaves have certain antibacterial, antiseptic and other properties, it can ensure that zongzi are not easy to deteriorate during storage. The texture of these two leaves is softer, easy to wrap around zongzi, and it is not easy to break during the cooking process.

In addition to wormwood leaves and bamboo leaves, some local people also use other plant leaves such as lotus leaves, locust leaves, etc.

The leaves of the zongzi are called Zongye, also known as Liao Ye, Liao Bamboo, Bamboo, Ye Bamboo, Mei Bamboo, Lintel Bamboo, Zongba Leaf. Wrapping zongzi with zongzi leaves not only has the fragrance of zongzi leaves, the smell is fragrant, and it smells like returning to nature, but also provides polyphenols and potassium, which penetrate into the rice during steaming, which is conducive to improving the body's anti-early heat function. In addition to being used to wrap zongzi, the leaves can also be used to process and manufacture bamboo wine, feed, papermaking and extract polysaccharides.

According to the different eating habits of various places, the taste of zongzi is also very different, the northern zongzi are mostly sweetened with dates, bean paste and peanuts, while the southern zongzi are mostly salty meat dumplings, and their ingredients are not the same, there are salted egg yolks, land hands and shrimp and shiitake mushrooms, etc., but the body is fixed, either glutinous rice or ginger rice.

The leaves of the zongzi are called zongzi leaves, and in most areas of the south, the zongzi leaves are collected from natural bamboo leaves.

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

Zongye antiseptic 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 do not deteriorate as much as possible.

Zongzi leaves contain natural aromatic substances and some volatile oils of Donal's disorderly seeds, 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.

Ingredients: 1 cup of 3 treasure rice, 1 2 cups of glutinous rice, 80 grams of fish, 20 grams of dried radish, 2 shiitake mushrooms, 5 grams of dried shrimp, 3 slices of ginger.

Seasoning: 2 tbsp soy sauce, 1 tbsp rice wine.

Cooking method:1Mix the washed Sanbao rice and glutinous rice, add 1 2 cups of water, and steam it in a rice cooker (non-electric pot, add 1 2 water to the outer pot); Soak lotus leaves in water for later use.

2.Wash and slice the fish; Wash the dried radish and drain the water; Soak the shiitake mushrooms in water until soft; Wash the dried shrimp and set aside.

3.Heat the pot, add oil to fry the dried shrimp until fragrant, add the mushrooms and stir-fry until fragrant, then take out and set aside.

4.Heat the pot, add oil and stir-fry the ginger slices until fragrant, then add the fish slices and seasonings and cook over low heat for 100 minutes.

5.Take a small steamer and spread the lotus leaves, put in the cooked Sanbao glutinous rice, then put in the ingredients of methods (3) and (4), continue to add the Sanbao glutinous rice, wrap the lotus leaves, and steam them in the rice cooker (add 1 2 cups of water to the outer pot).

Ingredients: 500 grams of reed leaves, 1000 grams of glutinous rice, 50 grams of jujubes, 50 grams of barley, 50 grams of red beans, 50 grams of mung beans, 75 grams of kumquat, 50 grams of green plum.

Cooking method:1Blanch the reed leaves with boiling water to cool and set aside, wash the glutinous rice and soak it in cold water for 24 hours before setting aside.

2.Soak the jujubes, barley, red beans, and mung beans in water; Kumquat and green plum cut into pieces.

3.Glutinous rice and processed ingredients are mixed and wrapped in reed leaves, boiled in water for 2 hours and served.

Ingredients: red dates or chestnuts, white glutinous rice.

Cooking method:1First, cut the red dates or chestnuts into pieces, and soak the white glutinous rice in cold water for three or four hours.

2.Then, in the order of one layer of rice and one layer of filling, a total of three layers of rice and three layers of filling are wrapped, and finally these raw materials are wrapped in reed leaves and cooked.

Ingredients: small red beans, white glutinous rice, brown sugar cut into cubes.

Cooking method: put the small red beans into the pot and boil them well, filter out the red beans and bean paste after cooking, then add some flour to the red bean paste and stir them into bean paste, and then divide the bean paste into small portions, put the cut brown sugar in each and wrap it, soak the white glutinous rice in cold water for three or four hours, and then put some rice according to half the rice and a bean paste filling. Wrap the dumpling leaves into a triangular diamond shape, then tie them with a straw rope, and cook them.

Ingredients: purple rice, ginkgo, scallops, abalone, chestnuts, shiitake mushrooms, pork belly, salted egg yolks, shrimp, white glutinous rice, meat sauce, peanuts.

Method: In the first step, the processing method of chestnut, shiitake mushroom, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts is the same as that of ancient meat dumplings. Purple rice needs to be soaked in hot water, and the time takes about 6 hours.

After soaking, stir-fry the purple rice over low heat to bring out the fragrance, but do not fry too soft. Scallops and ginkgo also need to be cooked beforehand. It is best to use dried abalone for abalone, and soak it in water 7 days in advance.

The second step is to mix 6 percent of white glutinous rice and 4 percent of purple rice together, add other ingredients, wrap them in Taiwanese bamboo leaves into 4 corners, and put them in water to cook for an hour and a half.