Zongzi leaves are one of the essential materials for making zongzi in Dragon Boat Festival. Reed leaves and Indocalamus leaves are common leaves for making zongzi, but there is no clear statement about which one is more fragrant, because both reed leaves and Indocalamus leaves are rich in amino acids and chlorophyll, and the wrapped zongzi is fragrant, so you can choose zongzi leaves according to your own preferences.

2. What leaves can be used to wrap zongzi? The leaves are long, wide and elastic, which is very suitable for wrapping zongzi, and it can make the cooked zongzi contain the fragrance of bamboo, so it will be boring to wrap meat zongzi.

Reed leaves Reed leaves are leaves of tall grass that have been aquatic or wet for many years. Compared with Ruoye, the leaves are narrower and longer, so they are more difficult to wrap. However, the rice dumplings cooked with reed leaves are soft and waxy, which is also one of the more common leaves for making rice dumplings.

Although Hiragi leaves are not very common, Hiragi leaves are big and thick, so they are more suitable for making zongzi. In addition, Hiragi and Zongzi have similar pronunciations, so many people also use Hiragi leaves to wrap Zongzi.

Corn husk corn husk is very elastic and leaves are big enough, which is also suitable for making zongzi. Moreover, wrapping zongzi with corn can make it have a faint corn flavor and dye the corn yellow, which is very beautiful.

Three bags of zongzi, whether fresh or dry, have their own advantages.

Fresh zongzi leaves have better toughness and are easier to shape when wrapped, while dried zongzi leaves are more fragrant, because the original fragrance of the leaves will be locked in the zongzi leaves during the drying process, and then the fragrance will penetrate into the zongzi when the zongzi is cooked, so fresh zongzi leaves and dried zongzi leaves have their own advantages. You can choose zongzi leaves according to your own needs.

Do you want to cook jiaozi with leaves first?

Whether it is dry or fresh, you need to cook it before making zongzi, because it can soften the fibers in the leaves and make them more resilient, so it is easier to shape when making zongzi.

Secondly, it can sterilize leaves, because leaves are in direct contact with ingredients, and if they contain some harmful bacteria and microorganisms, it is not conducive to human health.