What kind of leaves are used to wrap zongzi, and what leaves are used to wrap zongzi

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.

The practice of wrapping zongzi:

1. Wash the black glutinous rice.

2. Wash the glutinous rice.

3. Wash the bacon and cut it into cubes for later use.

4. Wash the palm leaves and zongzi leaves, and blanch the palm leaves in water for later use.

5. Mix the black glutinous rice, glutinous rice, peanuts and a little salt.

6. Roll the dumpling leaves into a roll.

7. Fill in an appropriate amount of glutinous rice, press it slightly, and wrap it with a little bacon granules.

8. Cover it with palm leaves.

9. Wrap them in turn.

10. Cover the wrapped zongzi with water, boil it over high heat, and cook it for 2 hours on low heat.

The leaves of the zongzi are collectively referred to as "zongzi leaves", which are mainly reed leaves in the southern part of China, and reed leaves are the main ones in the northern region.

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. There are many varieties of zongzi leaves, which are generally made of reed leaves, hoop leaves, etc., which are indispensable materials for making zongzi.

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.

I am from Henan, we generally use the leaves of moso bamboo to wrap zongzi here, the zongzi wrapped by this leaf has a unique fragrance of bamboo, and can be used repeatedly, after use, wash it, dry it, roll up the bamboo leaves, put it in a sealed jar, so that it can be used in the next year! Save money and be eco-friendly! Highly recommended!

Brown seeds are generally made of reed leaves.

Summary. The leaves used to wrap zongzi are: reed leaves, bamboo leaves, and bamboo leaves.

The leaves used to wrap zongzi are: reed leaves, bamboo leaves, and bamboo leaves.

1. Reed leaves are more common in the north to wrap zongzi leaves, reeds are generated by rivers with water, and often grow in pieces, this leaf is slender and long, with a width of about 5 cm, so we need to fold zongzi leaves before wrapping zongzi, and stack 2-3 leaves together to increase the width, and then wrap zongzi. 2. This is a kind of leaf that is widely used in the southern region, especially in the south of the Yangtze River, there is more than one kind of bamboo leaf, and it is also different from region to region. The bamboo leaves appear to be a lot wider, generally speaking, a zongzi with 2 leaves is just right, in addition to the bamboo leaves with a unique bamboo fragrance, strong flexibility, very suitable for wrapping zongzi, during the Dragon Boat Festival belongs to the rotten auspicious more sought-after.

3. The chopsticks seem to be born to wrap zongzi, because its common name is zongzi. This plant is very vigorous, and the leaves are rich in leaf green and amino acids. The leaves have a natural and unique fragrance, which can not only be used to wrap the rice dumplings in the hall, but also often used as a food container to be placed on the dining table as a decoration, and is also commonly used as food packaging, which is naturally green and environmentally friendly.

The Dragon Boat Festival, as one of the few traditional festivals in China, is not only able to enjoy the holiday, but also to eat zongzi. Although there are all kinds of zongzi that can be bought on the market, it is believed that most parts of China still retain the custom of hand-wrapping zongzi during the Dragon Boat Festival.

Leaves for wrapping zongzi:

1. Bamboo leaves.

In the southern region, most of the bamboo leaves are used to make zongzi, which are wide but very soft, which is very suitable for wrapping zongzi. The zongzi wrapped in bamboo leaves have the faint fragrance of bamboo leaves, and the color of fresh bamboo leaves is emerald green, and the zongzi are super beautiful. If it is a bamboo leaf, try to boil it in a pot before using it.

2. Reed leaves.

Bamboo leaves are generally only in the south, and if you want to wrap zongzi in the north, you still use reed leaves. The reed leaves are slightly narrower and more slender than the bamboo leaves, but they are equally emerald green in color.

3. Mistletoe leaves.

The mistle tree has wide leaves, and it is also a good thing to wrap zongzi, which is generally used in the southeast of Shandong, because of its leaf nature, so the zongzi wrapped out are all in the shape of long strips, not like the general triangular zongzi.

4. Lotus leaves. The leaves of the lotus leaf are super large, and it is also very suitable for wrapping zongzi, and the wrapped zongzi has the fragrance of lotus leaves.

5. Corn leaves.

In some areas in the north, corn leaves are also used to wrap zongzi, and corn leaves are used close to the inner layer of corn with white leaves, the inner leaves are soft, but very strong, very suitable for wrapping zongzi!

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.

Dear, I will help you find out, wrap zongzi with the following 3 kinds of leaves 1Reed leaves: The length is very long, but also relatively thick, often used to wrap triangular zongzi, and there is a faint fragrance after steaming.

2.Mistletoe leaves: The shape is wide and thick, like a huge palm, with a special mistletoe leaf flavor oh leaky tung 3

Bamboo leaves. This is one of the two most common types of rice dumplings in the market, and it is mainly popular in the southern region. The bamboo leaves are relatively wide and long enough, and the toughness of itself is very good The above information is ** in the WeChat public or search account.