Which tastes better wrapped in bamboo leaves or reed leaves?

I believe that many people like to eat zongzi, it has a lot of flavor, whether salty or sweet has been loved by many people, so zongzi leaves are bamboo leaves or reed leaves? Zongye can be bamboo leaves, can also be reed leaves, generally friends in the north will use bamboo leaves, the cooked zongzi taste very good, but also exude a very light bamboo fragrance, due to the large production of bamboo leaves in the north, the cost is not very high, so many people will use it to wrap zongzi. Usually in Anhui, Shandong, Jiangsu and other places are used to wrap zongzi with reed leaves, the boiled zongzi will have a very good grass fragrance, relatively speaking, the leaves of the reed are slightly wider, and it is obviously more convenient to wrap the zongzi.

Outwardly, the leaves of the reed are generally narrow and small, and the tail end is concave and semicircular; Bamboo leaves are generally broad, with a pointed tip. In the northern market, the fresh leaves sold are generally reeds, while the bamboo leaves are mostly compressed and dried leaves. So, in my personal opinion, bamboo leaves are dry at any time of the year, and now is the time when the reed leaves have just come down, of course, they are eaten fresh, and they can't be eaten in other seasons!

In terms of taste, I personally feel that the taste of reeds is better and fresher. In practice, bamboo leaves are easier to wrap and more suitable for people who are not familiar with making zongzi; Reeds are fresh leaves, so they are easy to break when packed, but it is better to blanch them with boiling water before using them.

Zongzi leaves are other garbage. Zongzi leaves have the characteristics of natural growth, natural antiseptic, non-toxic, non-polluting, etc., and are one of the edible materials that "zongzi" must be missing. Although the waste of zongzi ingredients is kitchen waste, why do zongzi leaves belong to other garbage?

Because the first step in the end disposal of kitchen waste is to crush, considering that the long fiber structure of the rice dumpling leaf is easy to wrap around the parts, which will affect the end disposal, they are placed in other waste in the classification. Before putting it in, pay attention to clean the dumpling leaves, drain the water, and put them in the gray other garbage containers.

I think bamboo leaves are more delicious because they have a fragrance and a sweet taste when combined with glutinous rice, so they taste better.

I think it depends on the personal choice, generally speaking, I prefer to eat bamboo leaf wrapped zongzi, because I think it tastes better.

Personally, I prefer bamboo leaf wrapped zongzi, after cooking, the taste of zongzi is more fragrant, I have been eating bamboo leaf wrapped zongzi since I was a child.

The leaves of the reed bamboo can be used to make zongzi. The leaves of reed bamboo have a fragrance, and the leaves can be boiled first, and then wrapped in zongzi, but it is not easy to use when wrapped, and it is easy to break. There are a lot of leaves that can wrap zongzi, and the northern region mostly uses reed leaves to wrap it, and the southern region uses a basket leaf wrap, these two leaves are very suitable, and the wrapped zongzi taste very good.

In addition, you can also use Hu Bao leaves, bamboo shoot buds, plantain leaves, lotus leaves, mushroom leaves, etc.

Zongye leaves can generally be reused, after use, clean the zongzi leaves, then dry, put them in a cool place to preserve, next time you can continue to use. Can the dumpling leaves that have been wrapped in zongzi still be used repeatedly? As long as the leaves are not damaged.

The used zongzi leaves can be washed and dried, and placed in a cool, ventilated and dark place. Although the leaves of zongzi can be reused, the old leaves have lost their original luster and flavor because they were used. Therefore, wrapping zongzi with them may reduce the taste.

However, these leaves can also be used to pad under steamed buns and cakes. In this way, the steamed cake will be more fragrant. Secondly, they prevent sticking to the steam engine.

Bamboo leaves can wrap zongzi. 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. There are many varieties of zongzi leaves, generally made of reed leaves, bamboo leaves, etc., which are indispensable materials for making zongzi, the north is mainly reed leaves, and the south is generally dominated by bamboo leaves.

Bamboo is a plant of the genus Poaceae and Bamboo, and its leaves are very large, which are mostly used to line tea baskets or pretend to be various rainproof supplies, and can also wrap zongzi.

Zongzi: A food steamed from glutinous rice wrapped in zongzi leaves, it is one of the traditional festival foods of the Han nationality in China. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide.

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. 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. 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.

First, the growing plants are different.

1. Zongye leaves: the south is dominated by hoop leaves, and the north is dominated by reed leaves.

2. Bamboo leaves: Leaves on bamboo.

Second, the characteristics are different.

1. Characteristics of zongzi leaves: natural growth, natural antiseptic, non-toxic, pollution-free, can be harvested every year, can be harvested every season, as food packaging, with the characteristics of pollution-free and one-time use.

2. Characteristics of bamboo leaves: bamboo leaves are divided into sheaths, petioles and leaves. The leaf sheath wraps the twigs and internodes. The leaf sheath connects the inside of the leaf with a protrusion called the leaf tongue. The ear-like protrusions on both sides are called leaf ears. Shoulder hairs are often present on the margins of leaf ears.

Summary. There is no big difference, just choose according to personal preference.

Zongzi leaves are one of the indispensable materials for wrapping zongzi during the Dragon Boat Festival, and reed leaves and reed bamboo leaves are more common leaves for wrapping zongzi, but there is no clear statement about which one is more fragrant, because reed leaves and reed bamboo leaves are rich in a variety of amino acids and chlorophyll and other components, and the wrapped zongzi are relatively fragrant, so you can choose zongzi leaves according to your own preferences.

Reed bamboo leaves wrapped in zongzi are not as delicious as reed leaves.

<> there is not much difference, you can choose according to personal preference. Zongzi leaves are one of the indispensable materials for wrapping zongzi during the Dragon Boat Festival, and reed leaves and reed bamboo leaves are more common leaves for wrapping zongzi, but there is no clear statement about which is more fragrant, because reed leaves and reed bamboo leaves contain a variety of amino acids rich in rich pants and high chlorophyll and other ingredients, and the wrapped zongzi are relatively fragrant, so you can choose zongzi leaves according to your own preferences.

Pro, reed leaves and hoop leaves are commonly used leaf materials when wrapping zongzi, and they each have their own characteristics and aromas. Reed leaves: Reed leaves usually have a fragrant smell and have a unique light aroma.

They have a soft texture and have a certain toughness when wrapping the zongzi, which can effectively maintain the shape of the zongzi. The aroma of reed leaves is relatively light, and the flavor of the filling of the zongzi can be highlighted. Hoba:

Leaves are a common rice dumpling wrapping material, they have a natural fragrance and a special botanical scent. The texture of the leaves is relatively hard and has a certain toughness, which can well protect the filling of the zongzi and roll aside. The aroma of the leaves is relatively strong, which can add a unique botanical fragrance to the zongzi.

Summary. Which is more fragrant, reed leaves or hoop leaves wrapped in zongzi.

The rice dumplings wrapped in reed leaves are softer and more tender, showing a fresh grassy fragrance and a slight sweetness. Reed leaves are easier to absorb moisture and fragrance than Sanga, so when wrapping zongzi, you need to scoop a certain amount of glutinous rice and ingredients to fully absorb the aroma, so the zongzi of reed leaves are more sweet. The special aroma of the leaves is mixed with glutinous rice and ingredients when steaming to form a unique aroma, so the taste of the leaves is richer, sometimes showing a faint bitterness and lotus aroma.

The leaves themselves are relatively thick and sturdy, which can well wrap the glutinous rice of the punching pie, and is resistant to high temperature and high pressure cooking, and is not easy to crack.