The zongzi leaf is also known as the leaf we wrap zongzi, it has many types, such as reed leaves, Ruo leaves and so on, these can be used to wrap zongzi. Zongzi leaves in the package before the dumplings are generally boiled, soak a bubble, so that the dumpling leaves will become softer and more resilient. And rice dumpling leaves in the package of rice dumplings, need to be trimmed. So how to cut the leaves? Let's look specifically at it!

How to cut the leaves

such as the stem of the rice dumpling leaves and pointed part of the scissors cut off, so that the package rice dumplings look good, rice dumplings will not be wrapped too thick, neat and tidy.

For zongzi leaves, some people may think that this is a kind of leaves, called zongzi leaves, this is not true, we just wrap zongzi leaves collectively called zongzi leaves, but there is only one kind. Generally speaking, the package zongzi with the most zongzi leaves are reed leaves, Ruo leaves. The south is generally based on Ruo leaves, and the north is based on reed leaves.

From the flavor, reed has the best advantage, good taste, more fresh. But in practice, it is really better to wrap bamboo leaves, bamboo leaves are large and resistant to cooking, especially for people who are not too familiar with wrapping dumplings. Reed is a fresh leaf, easy to break when wrapped, but it will be better if you take boiling water to scald it before using it. Outwardly, reed leaves are generally narrower and smaller and have a concave, semi-circular end; bamboo leaves are generally wider and have a pointed end. Bamboo leaves are dry any time of the year package can be, but now is the time when the reed leaves just down, of course, eat fresh, other seasons can not eat.

1, cut off the petiole of the leaves of the dumplings, and soak them in a container of water overnight. Fresh leaves do not need to be soaked overnight.

2, with water to the front and back of the rice dumpling leaves to clean, can be hand rubbed, can also be cleaned tool to clean, but do not be too strong, so as not to damage.

3, add the right amount of water to the pot and boil it over high heat.

4, the dumpling leaves into the boiling water, cooking hot 3 minutes.

Tips: If there are more leaves, you can use chopsticks to turn them properly when boiling, so that each leaf can be soaked as much as possible.

5, the rice dumpling leaves out, and then rinse with water, into the rice basket to drain water can be.

Note:

In the hot rice dumpling leaves, if the leaves are dry, you need to soak in water overnight, but if it is a fresh rice dumpling leaves, you do not need to soak overnight, but you need to put the rice dumpling leaves in the water, gently wash, and then put it in the boiling water, which ensures that the rice dumpling leaves are more clean. If you choose bamboo leaves, they will be more resistant to cooking. In addition, or boiled or scalded rice dumplings, you need to put the rice dumplings in the water, and then take with you to wrap the rice dumplings.

How many leaves do you need for a kilogram of glutinous rice

About a kilogram of glutinous rice, 50 leaves will be enough.

There are reed leaves and bamboo leaves. Most of them are dried because they are easy to store. Whether the fresh ones are filled with preservatives is hard to say, if they are picked directly there is no problem, if you buy them in the market, it's really hard to say. In addition, the color is too bright do not buy, is likely to be soaked with copper sulfate.