How to cook rice dumpling leaves without rotting:

Raw material preparation: 1000 grams of rice dumpling leaves (about 40 pieces), 5 grams of salt, 3 grams of baking soda, and appropriate amount of water.

How to cook rice dumpling leaves:

1. First, cut off part of the head and tail of the picked (bought) rice dumpling leaves, and then put the rice dumpling leaves into Soak in clean water for 30 minutes.

2. Put an appropriate amount of water in the pot, then put all the salt, baking soda, and rice dumpling leaves into the pot, and bring the water to a boil over high heat.

3. Boil the rice dumpling leaves over high heat for 3 minutes, then turn off the heat, then continue to put the rice dumpling leaves into the pot and soak them for 30 minutes and set aside.

Tips: When cooking rice dumpling leaves, you need to add a little salt and baking soda, because salt and baking soda can not only soften the dietary fiber in the rice dumpling leaves, but baking soda can also prevent the The chlorophyll in the rice dumplings is lost too much, making the cooked rice dumpling leaves soft and tough, and not easy to burst and turn yellow.

When cooking rice dumpling leaves, you need to soak the rice dumpling leaves in clean water for 30 minutes in advance, so that the rice dumplings can absorb an appropriate amount of water and make the cooked rice dumpling leaves softer.

Put the rice dumpling leaves into the pot and cook for 3 minutes, then turn off the heat. Do not take out the rice dumpling leaves at this time. Continue to soak the rice dumpling leaves in water for 1 hour. This will make the rice dumpling leaves become more tender. The fragrance is softer.