Reed leaf

The leaves of dumplings in different areas vary from place to place. In the south, bamboo wrapped with bamboo leaves or reed leaves is triangular. In the Central Plains, leaves wrapped in zongzi are mostly mistletoe leaves wrapped in cuboids.

mao bamboo

Stem height 1-3m, diameter 0.5- 1cm, internode length 10- 15cm. When young, it is hairless or setose, and the internodes are covered with a light brown blanket. When the sheath is fresh, it is brown-green, long 10- 12cm, with brown bristles in the middle and lower part of the back; The ears are developed, extending to both sides, sickle-shaped, and most of the hair is brown and wavy; The tongue is truncated or slightly curved, with a height of 1-2mm and fringed brown hair; The leaves are erect, delta-shaped or rectangular in the Yangtze River. The top is tapered and the bottom is round. The leaves are large, long 10-35cm, and 2-5m wide, with hairs on the back.

Reed leaf

The most used is the northern region. Reed leaves in the north are fresh and jiaozi is fragrant. Northerners can use local materials at low prices. The disadvantage is that the leaves are narrow and it is a little difficult to wrap jiaozi.

Zongzi practice

1. Wash the glutinous rice and soak it in water the night before, and you can use it the next morning.

2. Boil the leaves of Zongzi in boiling water for a short time and take them out. Don't cook for too long, or the leaves of zongzi will rot. After taking it out, soak it in clear water for a while. Ma Lian is boiled in water for a while, and red dates are soaked in warm water for a while.

3. Put about three palm leaves in your hand, one of which should be pressed to about half of the other, so that the width of the three leaves is enough to wrap zongzi.

4. bend the leaves into a funnel shape and put them in your hand, then put a jujube first, then put some soaked glutinous rice, then put some dates and then put some rice.

5. Wrap the leaves in rice, pinch them tightly, and fasten them with Ma Lian (Ma Lian should fasten them properly, otherwise they won't untie when eating).

6. OK, wrap a zongzi.

7. The next step is to cook zongzi, which is a long process. I cooked for three hours.

8. Put the wrapped zongzi into the pot neatly, and don't drain the zongzi.

9. Put a smaller drawer on the coded zongzi, fill a small steel basin with water and press it on the drawer so that the zongzi won't move inside.

10. When all these are ready, just open fire and cook. When cooking zongzi, you must use a small fire, otherwise the rice will be boiled easily.

Question 2: What are the leaves of Zongzi? The scientific name of Zongzi leaf is Indicalamus Leaf, and it belongs to l.NaKai, which is mainly distributed in hilly areas of provinces south of the Yangtze River. Zongzi has been wrapped in Zongzi leaves in southern China, which is to make use of its special bamboo fragrance and flavor. Growing in the vast mountains, it has developed roots and strong vitality. It is not only a good vegetation for soil and water conservation, but also an inexhaustible wealth. It is a "green bank" for people in mountainous areas, with an area of 200,000 mu and an output of 8,000 tons. It contains a lot of chlorophyll and amino acids beneficial to human body. Natural flavors and fragrances and food additives can be extracted. It smells delicious and feels like returning to nature. It can be used not only to wrap zongzi, but also to package other foods, table decorations and food foils, and also to weave utensils, make lunch boxes and cut into various shapes. Zongzi leaves grow naturally, are non-toxic and pollution-free, and can be harvested all year round. As food packaging, they are pollution-free and disposable. So it is called "natural green food" by nutritionists today.

It has long been recorded in Compendium of Materia Medica that Zongye has the functions of clearing away heat and stopping bleeding, detoxifying and reducing swelling, and treating hematemesis, bleeding, dysuria and carbuncle. In recent years, studies have proved that Indocalamus polysaccharide has anti-cancer effect. The Dictionary of Traditional Chinese Medicine also introduces that Zongye has the functions of clearing away heat and stopping bleeding, detoxifying and reducing swelling, and treating hematemesis, dysuria, laryngitis and carbuncle swelling.

Question 3: What leaves are used to make zongzi? As soon as the Dragon Boat Festival arrives, it is time for the leaves of Zongzi to be fragrant. After eating so many zongzi, do you know the name of the leaves that make zongzi? What plant leaves are zongzi leaves? I'll tell you today! The leaves of Zongzi are different from north to south, and most of them are local plants. The following is a detailed introduction of palm leaves. The leaves of jiaozi in old Beijing are generally reed leaves, which are called zongzi leaves when used in jiaozi. People in Guangzhou generally use bamboo leaves to wrap zongzi, and it is better to choose the one with smooth, soft and tough surface. Shantou people usually wrap zongzi with bamboo leaves. Zongzi has the fragrance of bamboo leaves, but it should be cooked until soft. In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in dog days every year contain a special fragrance, commonly known as "Huizhou Fu Ruo". Generally speaking, the leaves most used for making zongzi in the south are Indocalamus leaves, also called palm leaves, which are leaves of Indocalamus plants, while in the north, there are more leaves of reeds. After reading the introduction of palm leaves, are you curious about why the leaves above are used to make zongzi? In fact, after understanding the requirements of Zongye, this question is very easy to answer. The leaves of zongzi should meet the following three characteristics: first, they have a clear fragrance; Second, they should not break after boiling in water; Third, they should have a large leaf area to make zongzi. The above is the knowledge about palm leaves. After reading it, I should be able to answer your questions about what the leaves of Zongzi are called and what plants they are. Related reading: All kinds of zongzi practices, a complete collection of zongzi wrapping methods, and interesting knowledge of zongzi ... are the characteristics of China's eating net zongzi. Tips for China Eating Net: All rights reserved, please indicate the source statement: All recipes, articles, knowledge and data published in this article and China Eating Net Food Encyclopedia are for reference only, please check them yourself before use, and the risks arising therefrom shall be borne by you personally. China Food Network "Food Encyclopedia" strives to become a professional life service platform that provides the best practical food, recipes and recipes, professional health knowledge, life tips and ingredients introduction.

Question 4: What leaves do southerners use to wrap the bamboo leaves of Zongzi, also called Zongzi? Munro Keng F.: Gramineae, Indocalamus, 2m in height, 7.5mm in maximum diameter: generally green, with narrow lower stem and slightly wider upper stem, with 2-4 leaves; The leaf sheath is tightly attached to the stem, and there are no lobes; Leaf section; The leaves on the growing plants are slightly curved, broadly lanceolate or oblong-lanceolate, sharp at the apex, wedge-shaped at the base, grayish green on the lower surface, densely pilose or hairless, and serrated at the leaf margin. Immature panicle, spikelet green with purple, anther yellow; Ovary and pulp are not seen. April-May bamboo shoots, June-July flowers.

It is distributed in West Tianmu Mountain in Quxian County, Zhejiang Province and Yangming Mountain in Lingling, Hunan Province. Born on the hillside by the roadside. 300- 1400 meters above sea level.

Question 5: What leaves do Cantonese people use to wrap zongzi? In Guangzhou and most areas south of the Yangtze River, "Ruoye" is often used to wrap zongzi. Indocalamus leaf is the leaf of Indocalamus, commonly called palm leaf.

Question 6: Which leaves can be used to wrap zongzi? The main known zongzi leaves are as follows (additions are extremely welcome):

1. Indocalamus leaves

Anyway, they are all leaves of a tree.

There should be many kinds of Indocalamus in Gramineae that can play the role of leaf-bearing, but it is difficult to classify Gramineae plants, and it is really difficult to distinguish them just by looking at the leaves. The leaves are like this: Zongzi usually looks like this:

The taste of food reviews ... because I haven't eaten anything else or eaten vegetables, I can only describe it as particularly fragrant. ...

2. Reed leaves

This is reed, which is also widely used in the north.

Reed, whose leaves are smaller than Indocalamus. The leaves are like this:

3. Mistletoe leaves

Quercus is a big tree, much more masculine than those before.

Quercus acutissima, FAGACEAE, has large leaves. Although its shape is a little rough, it is also a good material.

4. Lotus leaf (lotus leaf)

Lotus leaf is very common as a material for wrapping food, but it seems that we have never seen lotus leaf zongzi, only written records. But the glutinous rice chicken with lotus leaves is really a big zongzi.

5. Banana leaves

6. Corn leaves

7. Rake and bite diaphragm)

Bamboo leaf analog of Arachidaceae harrow invaded the plaque and was used for steaming in Zhaoqing, Guangdong. It comes from Araliaceae, so it is usually harmless.

8. Canna leaves

It is a common ornamental plant in the south, but it seems rare in the north.

Cannas of Cannaceae also have big leaves. I just feel a little weak, especially in the direction parallel to the vein. I haven't found a suitable finished product drawing yet. I'll update it when I find it.

9. bamboo shoots, bamboo tubes ... this is just a finished product, which is difficult to grow. Bamboo shoots may be many kinds of large bamboos in Gramineae ... The most common and largest edible bamboo shoot is Phyllostachys pubescens, and its growth mode is as follows:

10. prion-producing pandanus leaves

The pandanus tree is very powerful. As for its aerial roots, I'd better not send them. Let's move here to study it. ...

In fact, there are many kinds of pandanaceae, but all of them have long and strong leaves, which are said to have special fragrance.

1 1. Coconut leaves

Coconut trees must be familiar to everyone, but making zongzi may be a bit strange, right?

Palm coconut, 30-meter-high deciduous tree, are you shaking? However, although the leaves of coconut look big, they are pinnately compound leaves, and the single leaves are slender and slender, which are generally used in sections.

12. Amomum villosum leaves

It looks like a piece of ginger, but it's actually Amomum villosum ~

Don't be deceived by your own eyes. Amomum villosum leaves of Zingiberaceae are not small either. Such a cluster may be 1.5 m to 3 m high, while the width of a single leaf is between 3 cm and 7 cm, and the jiaozi with smaller packaging size is also stress-free.

Question 7: What kind of leaves can be used to wrap zongzi and steam zongzi? Ordinary will do.

Question 8: Besides leaves, what else can be used to wrap jiaozi? In addition to green leaves, jiaozi can also be wrapped with hemp leaves, laurel leaves, peach leaves, banana leaves, reed leaves and lotus leaves.

Question 9: What leaves should I use to make dumplings? It is best to wrap zongzi in brown for 5 minutes. There are usually bamboo leaves, reed leaves and lotus leaves, all of which have high medicinal value:

Bamboo leaves have the functions of clearing away heat, removing annoyance and diuresis;

Reed leaves have the effects of clearing away heat, promoting fluid production and removing annoyance;

Lotus leaf has the functions of stopping bleeding, stopping diarrhea, relieving summer heat, clearing away heat and helping spleen to stimulate appetite.

Due to the long boiling time, the effective components in the leaves of Zongzi can be combined with some components in the stuffing of Zongzi, which brings out the best in each other, thus greatly enhancing the nourishing function of Zongzi.

Question 10: What leaves are commonly used to make dumplings delicious (specifically)? Every year on the fifth day of the fifth lunar month, every household celebrates the Dragon Boat Festival. In front of the green wormwood, the fragrance floated all over the house, and the four corners of the meat were stuffed with tiger's head meat. Zongzi leaves are used to make zongzi. Many people don't know what zongzi leaves are. Zongzi leaves can be divided into northern Zongzi leaves and southern bamboo cotyledons. Here, I'll tell you something about southern bamboo leaves.

Ruoye, this kind of leaf is commonly used in jiaozi in Guangzhou, and it is the same in Shanghai.

Reed leaves are most used in the north, because the above two plants are less in the north, but there are more reeds in rural areas.

Reed leaves in the north are fresh and jiaozi is fragrant. Northerners can use local materials at low prices. The disadvantage is that the leaves are narrow and it is a little difficult to wrap jiaozi. In the south, bamboo leaves are wider and better wrapped, which is more suitable for beginners to wrap zongzi.

Bamboo Leaves in the South-Phyllostachys pubescens

The height1-3m, diameter 0.5- 1 cm and internode length10-15cm of Indocalamus. When he was young, he was hairless or slightly prickly, and his internodes were covered with a light brown carpet. The nodes are relatively flat, with a length of 3-* * * meters, and the scabbard is brownish green when fresh, with a length of 10- 12cm, with brownish bristles in the middle and lower part of the back; The auricle is developed, extending to both sides, sickle-shaped, with a hair length of 5-8mm, mostly brown wavy; The tongue is truncated or slightly curved, with a height of 1-2mm and fringed brown hair; The leaves are erect, delta-shaped or rectangular in the Yangtze River. The top is tapered and the bottom is round. The leaves are large, long 10-35cm, wide and 2-5m, with hairs on the back.

Bamboo poles with bamboo leaves can be used as bamboo chopsticks or brush handles, and bamboo leaves can be used as bamboo leaves, hats and awnings. Originally from China, it is distributed in East China, Central China and Hanjiang River Basin in southern Shaanxi. It is cultivated in southern Shandong. Like to grow in low valleys and river banks. Indocalamus leaves exported from Xiugong County, Anhui Province, China are called "Ding Hui" Indocalamus leaves. The best Indocalamus leaves in Huizhou are mainly distributed in Lingnan mountainous areas, including Tunxi Longtian, Shexian Houshan Village, Yanzhou Village, Huang Wei Township and Changyang Township. It has good moisture-proof, wind-proof, anti-corrosion and other characteristics, and can be used to build sheds, weave hats and wrap palm seeds. Zongzi wrapped in bamboo leaves is fragrant and delicious, and has a unique flavor. "Ding Hui" has broad leaves, softness and tenacity, and sells well in Southeast Asian countries such as Jiangxi, Zhejiang, Guangdong, Jiangsu and Beijing.

Phyllostachys pubescens is dense and lush, green and elegant, suitable for planting on the edge of forest and waterfront, and can also be dotted with rocks. Can also be used as a hedge; Or ground quilt. Distributed in East China, Central China and Hanjiang River Basin in southern Shaanxi. It is cultivated in southern Shandong. Like to grow in low valleys and river banks.