What kind of leaf is zongzi skin? Zongzi leaves are the leaves of what plant

The leaves of the zongzi: the south mostly uses the bamboo with the leaves, or the leaves of the reed, and the leaves of the zongzi in the Central Plains are mostly mistletoe leaves, which are wrapped in a rectangular shape.

Zongzi, that is, zongzi, commonly known as zongzi, the main material is glutinous rice, filling, wrapped with hoop leaves (or Hiiragi leaves, Yigu cotyledons, etc.), with various shapes, mainly sharp horns, quadrangular shapes, etc. Zongzi has a long history, and was originally used as a tribute to the ancestral gods. The name of the north and the south is different, the north produces millet and uses millet to make zongzi, horn-shaped, and in ancient times it was called "horn millet" in the north.

There are many kinds of zongzi, and from the perspective of filling, there are Beijing jujube dumplings wrapped with small jujubes in the north; In the south, there are mung beans, pork belly, bean paste, eight treasures, ham, mushrooms, egg yolks and other fillings, among which Guangdong salted meat dumplings and Zhejiang Jiaxing dumplings are representatives. In 2012, zongzi was selected as one of the series of delicacies in the second episode of the documentary "A Bite of China".

Precautions for zongzi:

1. Zongzi should not be eaten cold, and must be eaten while it is hot. The main ingredient of zongzi is glutinous rice, which has a high amylopectin content. After glutinous rice is heated, amylopectin will gelatinize, which is conducive to being decomposed by digestive enzymes and is easier to digest; Once cooled, the starch will age and regenerate, and the intermolecular solidification will be strengthened, and it is not easy to be digested.

2. When eating zongzi, it is best to drink tea at the same time to help swallowing and digestion, eat in moderation, eat a little less at a time, and choose mini zongzi.

3. When eating rice dumplings, they should be paired with cold vegetables and fruit salad to relieve gastrointestinal discomfort.

The above content reference:Encyclopedia - zongzi.

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 the leaf of the bamboo, which is mainly distributed in the hilly areas of the provinces south of the Yangtze River.

Some zongzi leaves grow on land (Zongye leaves), and some grow in water (reed leaves) Most of the Zongzi have been wrapped in Zongzi with Zongzi leaves in southern China, which is to use its special bamboo fragrance and antiseptic effect.

The most common ones are bamboo leaves.

What is the name of the leaves of the rice dumplings.

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.

How much is a pound of zongye on the market now.

Zongzi leaves are the leaves of plants made from reeds.

Zongzi leaves are the leaves used to wrap zongzi. There are many varieties of zongzi leaves, which are generally made of reed leaves, hoop leaves, etc., which are indispensable materials for making zongzi.

Zongye can not only be used to wrap zongzi, but also used to package other foods and table decorations and food foils, and can also be used to weave hats, handicrafts, etc.

Wrapping zongzi is a traditional custom of the Dragon Boat Festival, first of all, we must prepare zongzi leaves, which are called zongzi leaves when used to wrap zongzi. The second is to prepare the filling inside the zongzi, place the filling in the zongzi leaves, and then wrap it with thread, and the zongzi is wrapped.

Normal dumpling leaves should be yellow-green and slightly old. The wrapped zongzi have the fragrance of zongzi leaves rather than other strange smells; If the water is pale yellow after boiling the zongzi, it means that the zongzi leaves are fine, otherwise, the zongzi should not be eaten.

Yugu leaf is a kind of amaranth plant, which is an edible and delicious wild vegetable, and it is also relatively high in nutritional value.

Zongzi skin is zongzi leaves, zongzi leaves are varied, generally made of reed leaves, hoop leaves, etc., is the material that must not be guessed to make zongzi. In the south, it is mainly composed of hoop leaves, and in the north, it is dominated by reed leaves.

Zongzi leaves are one of the indispensable materials for the food "Zongzi" eaten on the day of the "Dragon Boat Festival". Zongzi was called "horn millet" and "tube zongzi" in ancient times, which was made by wrapping glutinous rice in zongzi leaves or cooking with added accessories.

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, and the smell is fragrant. Zongye can not only be used to wrap zongzi, but also used to package other foods, table decorations and food foils.

Zongzi skins are basket leaves and reed leaves. In the south, the leaves used to wrap zongzi are the leaves of bamboo, while in the north, most of them use the leaves of reeds, and the rest of the region may also use other bamboo leaves, plantain leaves, lotus leaves, etc., but to say that the aroma and taste and cooking resistance are better than the leaves of the bamboo and the reed leaves, so now everyone generally chooses the leaves of these two plants to make the leaves of the zongzi.

Characteristics of zongzi skin leavesThis plant is widely distributed in the middle and lower reaches of the Yangtze River, so in the southern region, most people will choose the leaves of this plant to wrap zongzi. The leaves of the bamboo are evergreen all year round, and they are relatively wide, which can not only be used as a household greening plant, but also as a cash crop.

After all, the leaves of the bamboo can be preserved after picking, to be sold as zongzi leaves, and it is also a commonly used green herb plant in many areas in the south, reed leaves are a perennial herbaceous plant, which is also more common in the northern region, its stem can be used to weave reed mats, and can also be used to make paper, etc., and the rhizome is also a medicinal herb.

The leaves used are not uniform, but there are two main types, one is reed leaves, the other is bamboo leaves, and there may be other plants in some other places. Zongzi leaves are an indispensable material for making zongzi, the south is generally dominated by chopsticks and leaves, and the north is dominated by reed leaves, which are also very widely used, such as hats, handicrafts, etc.

Zongye generally has 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 is easy to preserve. Zongzi is not necessarily made of the above kinds of zongzi leaves, different wrapping materials, creating different zongzi, plus the method of wrapping and filling, so zongzi is also a wide variety.

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. 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.

Come to the side: After Qu Yuan threw himself into the river, the local people immediately rowed a boat to salvage when they heard the news, and sailed a long distance but never saw Qu Yuan's body. The people did not salvage Qu Yuan's body, and they were afraid that the fish and shrimp in the river would eat his body, so they went home one after another to get rice balls and throw them into the river, so as not to bite Qu Yuan's body.

This formed the custom of eating zongzi.

Authentic zongzi leaves are made from plant leaves such as white leaves, reed leaves, and grass leaves, which are essential ingredients for making traditional Chinese zongzi. Among them, the white leaf is the most commonly used zongzi leaf, because of its unique fragrance and taste, it has become an indispensable ingredient in the production of zongzi. In addition, plant leaves such as reed leaves and grass leaves can also be used to make zongzi, but these leaves are used in smaller quantities than white leaves.

In addition to the different leaf materials, the treatment method of zongzi leaves is also important. Usually, zongzi leaves need to be blanched in hot water to remove impurities and odors on the surface of the leaves. The zongzi leaves then need to be dried and cut to the right size for use in making zongzi.

In the process of making zongzi, the leaves need to be tightly wrapped around glutinous rice and other ingredients to maintain the shape and texture of the zongzi.

Although there are many ready-made zongzi leaves available on the market now, many people still like to use the leaves they have collected to make zongzi to ensure the quality of the zongzi and the original flavor of the zongzai. However, it also requires a certain amount of skill and experience, as different leaf materials require different treatments, and care is also needed when picking leaves to choose healthy plants and avoid using poisonous leaves.

In short, authentic zongzi leaves are an indispensable ingredient in the production of zongzi, and there are many types of zongzi and different processing methods. Whether using ready-made zongzi leaves or self-collected leaves, the resulting zongzi need to be carefully made and cooked to ensure that they are delicious and nutritious.