How to wash zongzi leaves? Cleaning method of palm leaves 1:
1. When washing the leaves of zongzi, use a quick cleaning cloth to scrub down from the head of zongzi to the tip and tail of zongzi. The friction is small, which makes the rice dumplings washed more tightly and cleanly. If you wash from the tip and tail of zongzi leaves, the friction will be great and it will be difficult to wash.
2. Soak the washed zongzi leaves and zongzi rope in boiling water for about 3 minutes, so that the soaked dry zongzi leaves are better wrapped, and the soaked zongzi rope is more elastic and not easy to break when knotted.
Cleaning method of palm leaves 2:
1. The bought zongzi leaves must be fresh first.
2. Wash the surface of the leaves of Zongzi with clear water, and don't dry them.
3. Find a bigger bag and roll up all the leaves, just like a besieged city circle. The leaves are tough, so don't push too hard to avoid breaking the ribs.
Tie the bag tightly, and then put the bag containing Zongye in the refrigerator storage room. Be careful, it must be frozen.
5. Take out the overnight bag (the zongzi is frozen at this time), take it out, and put the frozen leaves in the basin to melt automatically.
6. It's almost hydrated. Hehe, you will find that the leaves are soft, too. Just use them to wrap zongzi.
How can the leaves of zongzi be cooked to be green? If you want the leaves of your dumplings to turn yellow, you should pay special attention when cooking them. First, boil the leaves. After the cold water is boiled, add the leaves. When the water is boiled, you can turn off the fire. Take out the leaves and put them in cold water for later use. Never cook zongzi leaves in cold water or cool them in boiling water, or they will turn yellow. Then cook zongzi. Put the wrapped zongzi into the pot first, and then boil a pot of water. Boil the water, pour it into the zongzi, and continue to heat it until the zongzi is cooked. The leaves of zongzi cooked in this way are not yellow, but have the fragrance of zongzi leaves. Remember not to cook zongzi in cold water. If the processed zongzi is bought from outside, the boiled leaves will generally appear dark green, grayish black or yellowish. If the boiled leaves are still turquoise, preservatives may have been added. In addition, industrial copper sulfate and industrial copper chloride were added to soak zongzi. Fresh zongzi leaves are cooked at high temperature in the production process, and the color of zongzi leaves will be dark green, grayish black or light yellow, and there will never be turquoise zongzi leaves. In order to keep the leaves fresh and beautiful, some merchants use chemical dyeing method to add industrial copper sulfate and industrial copper chloride when soaking the leaves, so that the leaves that have lost their primary colors turn green, making their surfaces bright and their colors bright green. Excessive or long-term intake of copper by human body will cause a large amount of copper to accumulate in the liver, causing copper poisoning. This symptom is not easy to detect, once it appears, it may cause cancer and even endanger life.