How to wrap zongzi with small leaves What leaves are used to wrap zongzi

Bamboo leaves are often used to wrap zongzi, wrapping zongzi is a more common traditional folk custom in our country, especially when it comes to the Dragon Boat Festival, every family will eat zongzi, the method of wrapping zongzi is relatively simple, first of all, we must choose zongzi leaves, zongzi leaves should be as wide as possible, to soak in water for a period of time, and then drain the water, to prepare new rice, prepare pure glutinous rice to wrap, of course, you can also put in some other ingredients, put in some other fillings.

How to wrap zongzi with bamboo leaves.

1. Choose zongzi leaves. Zongye can choose the commonly used basket leaves, basket leaves, and reed leaves. The larger (wider) the dumpling leaves, the better, first put the dumpling leaves in water to soak, soak soft, generally do it one day in advance, and then consider drying.

2. Choose rice, new rice, pure glutinous rice.

3. Prepare your favorite filling, such as: jujubes, bean paste, etc. Wash the glutinous rice first, and the dates should also be washed, the best dates are golden silk dates, the ones with the core are better than the ones without the seeds, and the dumplings without the core are too soft.

4. Prepare the multicolored thread and wash it well.

5. After the materials are ready, you can take two (both are reversed) dumpling leaves overlapping in the opposite direction of one end and one tail, put in a small bowl (125 grams) with your index finger in the middle of the rice lightly draw a word, put in the filling, the right hand first folds the outer end of the dumpling leaves and folds it back, wraps one end and then completes the other end with the same technique, tie the zongzi to be tied once in the middle before tying one end to one end one by one to prevent deformation, the tightness of the rope can not be too tight or too loose, so as to pull lightly without moving.

6. After tying up, put them in the pot one by one, and then put in cold water to fill the zongzi by about 1cm. After boiling the water for 15 minutes, change the upper and lower zongzi in the pot and simmer for 1 hour.

7. After cooking, wait for the rice dumplings to cool and then put them in special water for a while (so that the leaves will not stick).

How long should the rice be soaked in zongzi.

The rice wrapped in zongzi should be new rice, pure glutinous rice, and not japonica rice in it, so it will not taste good when cooked. The rice wrapped in zongzi needs to be soaked, and the soaking process of zongzi rice is also very particular, you can refer to the following two methods of time or time.

1. After washing the rice dumplings, soak them in warm water at about 30 degrees for about 40 minutes. The height of the water must not exceed the meter, the ratio of rice to water is one to two, and the temperature of the soaking water is about 30 degrees. The glutinous rice soaked in this way is made into zongzi with white and shiny color, with the unique aroma of zongzi, moderate viscosity in taste, fine but not rotten.

2. In fact, the longer the zongzi are soaked, the better. The longer it is soaked, the better the taste of the rice dumplings. As long as the method of soaking rice is correct, the longer the rice is soaked, the better, at least about 3 hours.

The correct way is to soak the glutinous rice with water, change the water 2 3 times a day, soak it for a few days and then wrap the zongzi, because the cell absorbs water to break the cell wall, and the viscous components are released, which can make the zongzi extremely sticky. As long as you insist on changing the water every day, the glutinous rice will not deteriorate, but the amount of water must be sufficient, otherwise the rice will be exposed to the air after absorbing enough water, and the rice grains will be powdered.

There are many leaves that can be wrapped in zongzi, but the taste of zongzi wrapped in each leaf is different, and this depends on the taste of the locals. So, can you wrap zongzi with hoop leaves? How to wrap zongzi in hoop leaves?

Can you wrap zongzi with a basket leaf.

To wrap zongzi during the Dragon Boat Festival, I naturally thought of using reed leaves. In fact, the rice dumplings wrapped in bamboo leaves that grow in the mountains taste better. According to the records, the leaves of the bamboo have a special aroma and contain a lot of vitamin C, amino acids, chlorophyll and minerals.

There is no more shrewdness than merchants, and some customers in the supermarket checked the instructions of the leaves, and they all said to buy a pack and try it back.

How to deal with space.

Jiaxing is rich in zongzi, and Jiaxing zongzi is most famous for the Chinese time-honored brand "Wufangzhai"; And the leaves used to wrap zongzi are ** in Jing'an, Jiangxi and the surrounding areas. Wufangzhai has strict criteria for the selection of leaves: the leaves must be born in the current year and start autumn after the summer solstice.

Fresh leaves are transported into the factory and unloaded, sorted, bundled, boxed, baked, packed ......These wild goods collected from farmers are made into finished products after various processes and neatly stacked in warehouses. A cart full of hoops drove out of the company's warehouse, and the stacked finished leaves were transported to the Wufangzhai base in Jiaxing one by one. In this way, 1,400 tons of leaves are transported to Wufangzhai every year, meeting the production demand of 300 million zongzi per year.

After drying, the leaves are easy to store and transport, and then boiled with boiling water before use, fed to the washing machine for careful cleaning, and the cleaned leaves can be wrapped in zongzi. The wild leaves from the mountains put on a simple and gorgeous "fragrant clothes" for the Wufangzhai zongzi.

How to wrap zongzi in space hoop leaves.

Materials. 40:100 Leaves and Wrapping Thread: 1 pork belly, glutinous rice, red heart salted egg yolk, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of sugar.

Method. 1. Wash the meat and cut it into evenly sized pieces, add dark soy sauce, soy sauce, sugar and cooking wine. Grasp and marinate for a while.

2. On the day of the package, the rice is washed and pickled glutinous rice, and the seasoning is the same as that of meat, but it is lighter.

3. Mix them together at the end of the marinade, remember not to save the juice of the marinated meat, otherwise the zongzi will be very salty.

4. Take two leaves and leave an angle of about 20 degrees.

5. Pinch the 4 1 fold of the leaf once, and it will naturally be a small funnel.

6. Hold the leaves with your hands like this, and then put the rice, remembering not to exceed the top edge of the funnel.

7. Press down the top two leaves, and use your little finger and thumb to press down the flying horns that appear on both sides of the funnel. That's it.

8. Twist the tip clockwise to the dorsal side. Start bundling.

9. Winding, how you want to wrap it.

The application value of space.

It can be used as food packaging (such as zongzi), tea, hats, canopy liners, etc., and can also be used to process and manufacture bamboo wine, feed, papermaking and extract polysaccharides. At the same time, the leaves of Bamboo have high medicinal value and have the effect of preventing and treating the unique cachexia of cancer.

Summary. 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 hoop leaves to wrap zongzi, and it is better to choose a smooth and soft surface.

Shantou people use bamboo leaves to wrap zongzi, zongzi has the fragrance of bamboo leaves, but it 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.

Dear, the dumpling leaves are different in different regions.

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 hoop leaves to wrap zongzi, and it is better to choose a smooth and soft surface. Shantou people use bamboo leaves to wrap zongzi, zongzi has the fragrance of bamboo leaves, but it 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 known as the brown leakage rent to make the leaves, which is the leaf of the plant bamboo balance, and the north uses more leaves of reeds. type noisy.

1. Soak the dumpling leaves in cold water after cleaning, which can prevent the dumpling leaves from drying out2. Take two soaked dumpling leaves from the water, drain the water, stack them on top of each other, and roll up the two dumpling leaves3. Roll the dumpling leaves into a cone, put in 1 3 glutinous rice, then add red dates, fresh meat, egg yolk or bean paste and other fillings, and finally put in 1 3 glutinous rice; 4. Fold off the upper dumpling leaves, wrap the glutinous rice, and finally tie it tightly with cotton thread.

How to wrap zongzi leavesZongzi 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, and the south is generally dominated by hoop leaves, and the north is mainly made of reed 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. Before wrapping the zongzi with zongzi leaves, it is best to wash the zongzi leaves and put them in a pot of boiling water for 2-3 minutes, and then soak them in cold water for use.