The zongzi leaves are not necessarily the same species, in fact, can be used as zongzi leaves of the plant more than staggering, farmers' market stallholder casually can say that the reed leaves, Ruo leaves, lotus leaves and a series of zongzi family members, which each kind of leaf has its own characteristics, such as reed leaves to clear the heat, the lotus leaves appetizing, the zongzi in the process of cooking zongzi leaves of the beneficial components can be with zongzi nutritional fusion of the stuffing into a single body. The leaves can be used in the cooking process to blend with the nutrition of the rice dumpling filling, which will complement each other. Here are the identification method of zongzhi leaves, to avoid buying "green zongzhi":
A look at the appearance, "green zongzhi" color green, it looks very beautiful, and the normal zongzhi in the production process after high temperature steaming, the color will be dark yellow;
The second smell taste, the smell of the taste, the smell of the leaves, the smell of the leaves, the smell of the leaves, the smell of the leaves, the color will be dark yellow.
Two smell flavor, "green zongzi leaves" package zongzi cooked flavor is not strong, but there is a faint taste of chemical agents;
Three look at the water to cook zongzi, "green zongzi leaves" boiled water green, normal zongzi leaves boiled water yellowish.