Adding a proper amount of salt and edible alkali when cooking rice leaves can keep the rice leaves in an alkaline environment, make chlorophyll more stable, not easy to fade, and keep green. At the same time, salt can also play a role in sterilization and disinfection, so a little salt and edible alkali can be added when cooking rice leaves. It is best to soak the leaves for about 5 hours before cooking, so as to absorb more water, make up for the loss of water when picking and selling, and make the cooked leaves softer.
After wrapping zongzi, we can cook zongzi in a pressure cooker, which is more effective. After putting the zongzi into the pressure cooker, add fresh water that has not eaten the zongzi, cover it and cook it until SAIC starts counting for 40 minutes, which will save more time.
Selection skills of zongzi leaves
1, look at the color
When buying zongzi leaves, if you buy dried bamboo leaves, most of them are golden yellow in color, and there will be some small black spots on them, which are naturally produced during the growth of bamboo. If you buy reed leaves, most of these reed leaves are treated at high temperature, and the color is generally yellow-green, which will be dark green after blisters.
Step 2 smell it
When we buy zongzi leaves, we can also smell them. Normal zongzi leaves have a faint fragrance and are particularly comfortable. But if it is processed, it will have a pungent smell, and even if it is stored for a long time, it will have a musty smell.