The Dragon Boat Festival is here, friends, are you making rice dumplings at home? Speaking of zongzi, do you know which leaves can be used to make zongzi? Today we will introduce to you what kind of leaves to use to wrap rice dumplings that are fragrant and delicious!

Which leaves can be used to make rice dumplings? 1. Reed leaves

Reed leaves are the undisputed king of rice dumpling leaves. People in the north love to use this. The rice dumplings made are fragrant and soft. Reed leaves can be used once, or they can be washed and reused.

2. Ruo Bamboo Leaves

Ruo Bamboo Leaves are leaves of a kind of broad-leaf bamboo. They are dark green in color and have a unique bamboo fragrance. They are mostly used by people in the south. Ruo bamboo leaves can not only be used to make rice dumplings, but can also be spread on steamers to steam rice cakes and glutinous rice.

3. Lotus leaves

Lotus leaves are often used to wrap ingredients, such as lotus leaf glutinous rice chicken, lotus leaf steamed pork, lotus leaf pork ribs, etc. It is not surprising that they are used to wrap rice dumplings. , but there is one drawback: the leaves are brittle and easy to break when wrapping.

4. Banana leaves

People in Guangxi, Yunnan, Hainan and other places, and even in Vietnam, use banana leaves to make rice dumplings. The leaves are wide and tough. After cleaning and cutting, the rice dumplings will be square.

5. Corn bract leaves

I guess many people don’t know that corn bract leaves can also be used to make rice dumplings. The slightly transparent leaves are soft and tough, and the rice dumplings made from them are yellow in color. It's moist and has a bit of sweetness from corn.

6. Bamboo shoot skin

In Ningbo, Changzhou, Sichuan and other southern areas, many people like to use bamboo shoot skin to make rice dumplings. Because the outer skin has many brown spots, it is nicknamed " Leopard brown".

How to make northern and southern rice dumplings? Northern four-corner rice dumplings

1. Characteristics

Northern rice dumplings are small in size and slanted in a square shape. Their taste is mainly sweet and filled with red dates, bean paste and candied fruit. Of course, you can also steam the white rice dumplings completely and eat them directly with sugar after steaming.

2. Method

Stack 2 rice dumpling leaves together and roll them into a cone shape. After placing the fillings, fold the upper rice dumpling leaves down to completely cover the rice dumplings. , then tie it tightly with string and it’s ready to be steamed!

Southern four-corner rice dumplings

1. Features

Southern rice dumplings are generally salty and rich in fillings, including bacon, egg yolk, scallops, Mushrooms, mung beans, barbecued pork, dried shrimps, chestnuts, etc.

2. Method

First fold the large rice dumpling leaves in half, fold the double-layered bottom edge up and press it tightly with your hands, then open it and fill in the filling, and finally fold the excess leaves. Fold it over, cover it completely, tie it up and serve it to the pot.

Triangular rice dumplings

1. Characteristics

Triangular rice dumplings are available in the north and south. They can be sweet or salty. Light yellow, barbecued pork and candied dates can be used as fillings. The triangular rice dumplings are flat in shape and look larger with less ingredients. This is generally the type of rice dumplings you buy.

2. Method

Roll the wide leaves into a cone shape. After filling the filling, fold down the upper leaves, cover them tightly along both sides of the triangle, and then tie them up. Just fine.

Friends, what kind of rice dumplings do you like?

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