Question 2: What should I do if the bought dried zongzi leaves are wrapped in jiaozi and soaked in cold salt water for 3 hours before use?
Question 3: How long does it take to wrap dumplings with soaked leaves? In addition to selecting leaves, the step of wrapping is also very important.
After washing the glutinous rice, soak it in clear water for 3 hours.
If the auxiliary materials need beans, they should be soaked in advance. If meat is used as an auxiliary material, it should be marinated in advance.
Soak the leaves of Zongzi for 12 hours in advance, or boil them in boiling water until they become soft, or blanch them in hot water, and finally wash them and drain them. I suggest you boil zongzi leaves in boiling water, because they are not easy to break.
Question 4: What should I do with the dried leaves of Zongzi? Boiled or soaked? Soak the dried zongzi leaves in cold water for 2-3 hours, then cook them in cold water for 4-5 minutes, provided that they are boiled and put into a pot and boiled in cold water for 5 minutes, then cut them into pieces and boiled in boiling water for 40-60 minutes.
Question 5: How to wrap zongzi with dried zongzi leaves? Treatment of dry brown leaves.
1. Cut off the petiole of zongzi leaves and soak them in water overnight.
2. Wash the front and back of the leaves with clear water, which can be wiped by hand or washed with cleaning tools, but don't use too much force to avoid damage. 3. Add a proper amount of water to the pot and bring it to a boil.
4. Boil the leaves in boiling water for 3 minutes.
Tip: If there are many zongzi leaves, you can turn them properly with chopsticks when cooking, so that each zongzi leaf can be soaked as thoroughly as possible.
5. Take out the leaves, rinse them with clear water again, and put them into the rice washing basket to drain the water.
Ok, you can make zongzi.
Question 6: Can dry leaves and wet leaves be cooked together? Generally, the leaves for wrapping zongzi, whether dry or wet, must be blanched with boiling water before wrapping zongzi, so that the leaves can be disinfected, become darker and less damaged.
First, the treatment of leaves.
1. Cut off the petiole of zongzi leaves and soak them in water overnight. Fresh zongzi leaves do not need to be soaked overnight. 2. Wash the front and back of the leaves with clear water, which can be wiped by hand or cleaned with cleaning tools, but not too hard to avoid damage. 3. Add a proper amount of water to the pot and bring it to a boil. 4. Boil the leaves in boiling water for 3 minutes. 5. Take out the leaves, rinse them with clear water again, and put them into the rice washing basket to drain the water.
Second, the steps of making zongzi:
1. Red dates (200g) are soaked in water one day in advance.
2. Wash 500 grams of glutinous rice, put it in a large basin, add a little water, not more than glutinous rice noodles, and cover it with plastic wrap. The glutinous rice floats for about 3 hours, during which it is stirred several times by hand to make the rice absorb water evenly.
3. After the glutinous rice is soaked, take 1-2 palm leaves and put them in the palm of your hand. Rotate the palm leaf and fold it into a funnel shape at 1/3.
4. First put a red date at the bottom of the funnel, and then put half a glutinous rice. Note that the amount of glutinous rice must not be too large, or jiaozi will be broken.
5. Put 3-5 red dates in glutinous rice. In order to make red dates and glutinous rice blend together better and taste more sticky, it is best to remove the core of candied dates for children and the elderly to eat.
6. Then fill in the other half of glutinous rice and compact it by hand.
7. Finally, fold back with the surplus palm leaves at the upper end and press the glutinous rice on the surface.
8. Pinch out sharp corners by hand, and wrap the zongzi with the tail of palm leaves, leaving no gaps, so as to avoid the leakage of glutinous rice.
9. Wrap the zongzi several times with zongzi rope, tightly wrap the stuffing of the zongzi, and finally tie a knot at the waist of the zongzi.
Third, cook zongzi.
Put water in the pot, put the wrapped zongzi in cold water, soak the zongzi in water, boil water over high fire and turn it down for 2 hours.
Turn off the fire after 2 hours 10 minute, and take out the zongzi.
Question 7: What about dried zongzi leaves? Don't cook the dried zongzi leaves, because the time control is not good, the zongzi leaves will not be green, hard or fragrant. Our family usually scalds with boiling water. First, wash them with water, and then scald them with boiling water. Cut the leaves after ironing, and clean them while cutting. Be careful in this process. In fact, the leaves of zongzi are very fragile, so it is inconvenient to break them.
Question 8: Methods and steps of wrapping rice dumplings with two leaves of rice dumplings.
Zongzi raw materials: glutinous rice (2-3 kg), candied dates (2-3 candied dates are put in each zongzi), reed leaves or some zongzi leaves (common in supermarkets and food markets).
Making steps of zongzi:
After washing reed leaves, put them in a pot and cook until they are soft, so that they are not easy to crack when wrapped, and then take them out and soak them in cold water for later use; If the leaves are zongzi, first soak them in clear water for half an hour, then blanch them in boiling water for a few minutes, and then soak them in cold water for later use, so that the treated leaves are not only fragrant but also well wrapped.
Glutinous rice should be soaked in water one day in advance or the night before to make the rice grains rise. The specific soaking time can be determined according to how long the rice wrapped in zongzi should be soaked.
Wash the candied dates, put them in a bowl, steam them in a steamer and take them out. Take out the dates while they are hot and put them aside.
When wrapping zongzi, take two zongzi leaves (if three zongzi leaves are used, because they are narrower than zongzi leaves), fold them into a funnel shape, add one tablespoon of glutinous rice, then add candied dates as the stuffing of zongzi, cover with two tablespoons of glutinous rice, wrap the zongzi leaves tightly, and tie the zongzi with a zongzi rope.
Put the wrapped zongzi into the pot, put the water in, and don't let the water pass over the zongzi. After high fire boiling 1 hour, low fire boiling for about 30 minutes will be fine; If using a pressure cooker, cook for 25 minutes and simmer for 5 minutes.
Question 9: What leaves are used to make zongzi? Is it dry or wet? Just cut a little on your head. Cut it flat! Then put it in the pot and cook it! You can take it out when the water boils! Put it in cold water! You can wrap it up if it's not hot.
Question 10: What should I do with the sun-dried zongzi leaves? Soak them in warm water until they are completely unfolded.