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 2: What leaves are used to make zongzi? When the Dragon Boat Festival arrives, it is the time when the leaves of Zongzi are 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 3: What tree leaves are Zongzi leaves? Reed leaves are widely used in China now. There are other leaves, such as mugwort leaves, lotus leaves or reed leaves. According to records, as early as the Spring and Autumn Period, millet was wrapped into horns by leaves of zinia latifolia, which was called "horny millet". At the end of the Eastern Han Dynasty, millet soaked in plant ash water. Because the water contains alkali, the millet is wrapped in leaves into a quadrilateral, and when cooked, it becomes Guangdong sour rice dumplings. Not only China, but also Vietnam, Thailand, North Korea, Mexico, Costa Rica and other countries have a hobby of eating zongzi. It is even said that Vietnamese zongzi are square and round and wrapped in banana leaves, while Costa Rican zongzi are also wrapped in banana leaves. Koreans call zongzi "wheel cake". Fresh and tender Artemisia argyi leaves are cooked, mashed, added to rice flour, and then made into wheel shapes. Mexicans call zongzi "Dagmar", which is made of corn leaves or banana leaves. The dumplings wrapped in different leaves taste different. For example, Ai Xiang and Hexiang are different, and the taste of zongzi is naturally different. In fact, the earliest zongzi in China was not wrapped in leaves from time to time, but "tube zongzi". According to legend, in 340 BC, Qu Yuan, a doctor of the State of Chu, faced the pain of national subjugation and threw himself into the river on May 5th. In order to prevent fish and shrimp from hurting his health, people put rice in bamboo tubes and put it into the river one by one. In the future, in order to show respect and memory for Qu Yuan, people put rice in bamboo tubes and put it into memorial ceremonies on this day, which is the origin of tube dumplings. Later, it was recorded in the beginner's notes that during the Jianwu period of the Han Dynasty, Changsha people dreamed of a man who claimed to be Dr. San Lv (the official name of Qu Yuan) at night and said to him: Everything you sacrificed was stolen by the dragon in the river, so you can wrap it with mugwort leaves and tie colorful silk threads in the future. Dragons are most afraid of these two things. So, people made "corn millet" with "leaves wrapped in millet". From generation to generation, it has gradually developed into the Dragon Boat Festival food in China. To this day, at the beginning of May every year, people in China have to soak glutinous rice, wash zongzi leaves and wrap zongzi, with more varieties of colors. From the perspective of stuffing, there are many dates in the north, such as jiaozi; There are many kinds of fillings in the south, such as red bean paste, fresh meat, ham and egg yolk, among which Zhejiang Jiaxing Zongzi is the representative. The custom of eating zongzi has been popular in China for thousands of years and spread to South Korea, Japan and Southeast Asian countries.
Question 4: What's the name of the leaves of Hangzhou dumplings? Red sandalwood belongs to Indian red sandalwood and red sandalwood, which are mainly distributed in hilly areas of provinces south of the Yangtze River. Zongzi leaves wrapped with zongzi have been used in southern China, but in old Beijing, zongzi leaves are generally used. 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 use bamboo leaves to make zongzi, which has the fragrance of bamboo leaves. In Shanghai and other places, the leaves picked from Huangshan Mountain in Anhui Province in dog days every year contain a special fragrance, commonly known as Huizhou Furuo. 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.
Question 5: What are the leaves of Zongzi? Different areas use different leaves to wrap zongzi:
1, Ruoye, this kind of leaf is often used to make zongzi in Guangzhou, and so is Shanghai. 2, bamboo leaves, Shantou area commonly used this kind of glutinous rice balls, glutinous rice balls have the fragrance of bamboo leaves.
3, reed leaves, the most used in the northern region, because the above two plants are less in the north, but there are more reeds in rural areas.
Banana leaves are commonly used in Hainan.
Question 6: What are the leaves of Zongzi? There are many kinds of bamboo leaves, wide and long. It is best to pick it in spring, tie it up and dry it in the next year, and use it with soft water.
When wrapping, overlap two leaves, roll one side to the other side to form a cone, put the zongzi rice in and put it firmly. It doesn't taste good if it's loose. Then, seal the extra tail leaves to your mouth and roll up the length of the leaves, which is roughly the same as described. Although I have never wrapped it, I have seen it more when I was a child. In the past, my unit also held a competition to make dumplings, and many of my employees took part.
Generally, the leaves of retail zongzi are all bamboo leaves or Jiangxi reeds, but the leaves of zongzi we use here are all reed leaves. Zongzi wrapped with it has a special flavor, which is more delicious than other leaves, except that reed leaves are a little small. And bamboo leaves, which taste worse than reed leaves.
Question 7: What's the name of the leaves of Gaozhou dumplings? In most areas south of Guangzhou and the Yangtze River, jiaozi is mostly made of "Ruoye". Indocalamus leaf is the leaf of Indocalamus, commonly called palm leaf.
Question 8: What kind of plant is Zongzi leaf? There are many kinds of plant leaves for making zongzi. Bamboo leaves are used the most. Among the bamboo leaves, there are mainly bamboo leaves, hemp bamboo leaves and cinnamon bamboo baskets.
Where there is no bamboo in the north, it is necessary to transport bamboo leaves from the south to make zongzi. Some also use local materials and wrap zongzi with reed leaves. Even in southern Guangdong, although there are bamboo leaves, there are also huge brown leaves wrapped in banana leaves.
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Selection of Zongzi leaves: Most people in Guangzhou use bamboo leaves, and it is better to choose a smooth and soft 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".
Question 9: What plant's leaf is jiaozi's skin? Every place is different 1. The leaves used to make zongzi in Guangzhou are the same as those in Shanghai. 2. Bamboo leaves, this kind of zongzi is commonly used in Shantou area. Zongzi has the fragrance of bamboo leaves. 3. 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.
Question 10: What leaf is zongzi skin? You must wrap them with zongzi leaves.
If you wrap it with other leaves, it won't be called zongzi.