Reed leaves. Both the north and the south are useful, and the north is the most used. Reed grows in shallow water, with slender leaves and clear fragrance, and the zongzi made has reed fragrance. Reed leaves are narrow, so it is necessary to use multiple pieces at the same time to make zongzi. Dumpling leaves, Eupatorium odoratum, spider holding eggs, etc., are a kind of bamboo, which is widely distributed in the south of China. They like to grow on the cliffs near the stream, because the leaves are relatively wide, and they can also be made into awnings and other items for shelter from the wind and rain. Sweet and delicious. Quercus is from Quercus, Quercus of FAGACEAE, and its leaves contain protein14.9%. Besides making zongzi, it can also be used for feeding tussah. Have you ever eaten this kind of zongzi?
Indocalamus leaf is the leaf of Indocalamus in Gramineae, but Zongzi is a national food in the south, and it will be cooked from south to north, but the leaves of Zongzi will be made from local materials, and people in different regions have different wisdom choices. In the south, bamboo leaves are mostly used, or reed leaves are wrapped in triangles. In the hilly area north of the Yangtze River, oak trees are the first choice for making zongzi in the north. In recent years, due to the poor economic benefits of oak trees, the planting of oak trees has been greatly reduced, but in Shandong and other places, oak leaves are still the main way to make zongzi. It's the solar term to eat zongzi again, but I'm from the northwest. We don't have the custom of making zongzi at home, so we all eat zongzi wrapped by friends. Sometimes I want to learn, but I find it too difficult to learn a few times, so I give up. A few days ago, my sister-in-law called me and said she wanted to make zongzi. I
Reed leaves are zongzi leaves used in most areas, but the names of different areas may be different. Some places are called reed leaves and reeds. Reed leaves are herbs living in shallow water. They have many functions, such as making paper, making mats and even using medicines. . Whether the stuffing is delicious or not accounts for 70% of the factors. My family prefers to eat peanut sausage zongzi. Peanuts should be soaked two hours in advance, and sausages cut into pieces are more tasty and easy to boil than large pieces. So the zongzi wrapped with it naturally has a hint of bamboo fragrance. The leaves for making zongzi should meet the following three characteristics: first, they have a clear fragrance; second, they should not break after being boiled in water; and third, they should have a large leaf area, so as to make zongzi.