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

It's all very fragrant.

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

Reed leaves are the leaves of reeds, which are tall grasses that grow aquatic or wet for many years and grow next to irrigation ditches, river embankments, swamps, etc. The whole body of the reed is very valuable, not only zongzi but also it can be used in medicine, and some places specialize in using reed leaves to wrap zongzi.

From the perspective of the list of ingredients and the production steps, reed leaves and rice dumplings have their own advantages and disadvantages.

To wrap zongzi in reed leaves, you need to prepare glutinous rice, zongzi leaves, malotine grass, peanuts, jujubes, sugar, dates and other ingredients. The production steps include soaking the glutinous rice in advance, boiling the dumpling leaves, putting the glutinous rice into the dumpling leaves and wrapping them tightly, and finally putting the dumplings into a pot to steam.

The rice dumplings wrapped in leaves need to prepare glutinous rice, leaves, sugar, dates and other ingredients. The production steps include soaking the glutinous rice in advance, washing the leaves and wrapping the glutinous rice and filling directly, and finally putting the zongzi into a pot to steam.

Judging from the list of ingredients, reed leaf wrapping zongzi requires more ingredients to make, while reed leaf wrapping zongzi is relatively simple and requires fewer ingredients. From the point of view of the production steps, the process of wrapping zongzi with reed leaves is relatively more complicated, requiring steps such as soaking rice and boiling zongzi leaves in advance, while wrapping zongzi with reed leaves is relatively simple and can be wrapped directly.

In general, there are pros and cons to wrapping zongzi in reed leaves and zongzi wrapped in hoop leaves, and which one to choose depends on personal taste and preference.

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.

Dry reed leaves cannot be wrapped in zongzi. In the north, most of the zongzi are wrapped with reed leaves, and the zongzi wrapped in reed leaves taste better and are more fragrant and rich. There is a certain skill in choosing reed leaves, but you can't choose dry reed leaves, because dry reed leaves are brittle and easy to crack, and only river reeds can do it.

Zongzi: Zongzi, a food steamed from glutinous rice wrapped in zongzi leaves, 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. 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".

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.

Zongzi is one of the most important traditional festival foods in China, and many families make zongzi to celebrate this festival during the Dragon Boat Festival every year. Different regions have different ways of making zongzi, and the biggest difference is whether to use hoop leaves or reed leaves.

It is a leaf specially used to wrap zongzi and is more common in southern China, where the climate is suitable for the growth of zongzi. The advantage of the leaves is that when the rice dumplings are cooked, a special fragrance is released, so that the cooked rice dumplings taste more delicious.

Reed leaves are mostly found in northern China, because the climate is relatively cold there, which is not conducive to the growth of reed leaves. The advantage of reed leaves is that they are tougher than basket leaves, so the wrapped rice dumplings are not easy to break. In addition, reed leaves are also less expensive than reed leaves, making them a more affordable option.

In general, it doesn't matter whether you choose a reed leaf or a reed leaf, it just depends on habits and personal preferences. Of course, if you want a more authentic southern taste, we recommend using the reed leaf, while the northern taste can use the reed leaf. No matter what kind of leaves are used, you can experience the Chinese food culture in the most traditional way of a sedan chair.