1, zongye
The leaves wrapped in zongzi are called zongzi leaves, and there are many kinds of zongzi leaves. The leaves in the south and the north are not the same, but there are mainly two kinds, one is reed leaves and the other is bamboo leaves. Ruo Ye: People in Guangzhou use this kind of leaf to make zongzi, and the same is true in Shanghai. The zongzi sold in the streets and lanes of Fujian and the zongzi made by ourselves are mostly Indocalamus leaves. Reed leaves: They are most used in the north, because the above two plants are less in the north, but there are more reeds in the countryside.
2. Zongsheng
Zongzi rope mainly uses all kinds of wild grass leaves as a rope to bind Zongzi, so as to prevent Zongzi from scattering when it is heated in the pot and the stuffing of Zongzi flows out. It is absolutely forbidden to use plastic rope to tie dumplings.
3, glutinous rice
Generally, sticky glutinous rice is used to make zongzi. Glutinous rice, also known as glutinous rice, is mainly divided into round grains, long grains and black glutinous rice. Long glutinous rice is indica glutinous rice, with slender grains, white and opaque color, and slightly less sticky than round glutinous rice. Another round glutinous rice, which belongs to japonica glutinous rice, is round and short in shape, white and opaque, and sweet and greasy in taste. Suitable for making zongzi, fermented glutinous rice, glutinous rice balls, rice and so on.
Precautions for wrapping zongzi:
1, glutinous rice should be soaked in advance.
Glutinous rice is one of the basic ingredients of zongzi, and no matter where you wrap it, you can't do without it. The treatment of glutinous rice directly determines the taste of zongzi. Before making zongzi, be sure to soak the glutinous rice in advance. This is because the glutinous rice fully absorbs water and expands after soaking, so it is easier to cook, and it can make the cooked zongzi more sticky and fragrant.
2. Keep in mind that "8 points is full, not tied tightly".
Many people will put rice and stuffing full when making their own zongzi, but it is easy to boil. Because when the glutinous rice is cooked, it will continue to absorb water and expand. If it is too full, it will easily break the leaves of the rice dumplings, leading to rice leakage. Therefore, when we wrap zongzi, we need to reserve the space for the expansion of glutinous rice. Generally speaking, it can be filled to 8 minutes.