Zongzi is a very popular traditional delicacy during the Dragon Boat Festival. It can be made in various ways and the fillings inside have various flavors. Many people make their own zongzi according to their own preferences. . Zongzi usually uses plant leaves to wrap glutinous rice, and most of them use zongzi leaves. So can lotus leaves be used to make zongzi? Let’s take a closer look below! Can Zongzi be wrapped in lotus leaves?

Zongzi can be wrapped in lotus leaves.

The texture of lotus leaves is relatively soft, so rice dumplings made with lotus leaves generally cannot be boiled and are mostly eaten by steaming. Lotus leaves have their own fragrance. Steamed lotus leaf rice dumplings are not only fragrant and delicious, but also have good edible value, which is very good.

The lotus leaf has a refreshing fragrance and is very fragile. The lotus leaf is not only grown on the lotus for people to admire, it also has medicinal value. Lotus leaves contain nuciferine, which contains various alkaloids such as vitamin C and nuciferine.

Nuciferine has a certain effect in lowering blood pressure. It is not only a natural nourishing product, but also has medicinal value, especially suitable for consumption in summer.

Lotus leaf has a bitter taste and a mild nature. It can quench thirst and clear away heat. It is used to treat postpartum dry mouth and cardiopulmonary irritability. It can also cure abdominal distension, abdominal pain, and postpartum retained placenta. In midsummer, using fresh lotus leaves to cook porridge or tea can prevent heat stroke. How to make lotus leaf rice dumplings

Ingredients:

Main ingredients: 500g glutinous rice, 200g candied dates

Accessories: 6 lotus leaves

Steps :

1. Soak the glutinous rice, wash the candied dates and lotus leaves.

2. Fresh lotus leaves.

3. Picked fresh lotus leaves. Remove the stem.

4. Divide into multiple pieces.

5. Place the glutinous rice and candied dates on the small end of the lotus leaf.

6. Fold in half and wrap.

7. Fold into four corners of the rice dumpling.

8. Arrange and press them in order and place them in the pot.

9. Place a grate on top to prevent rice from running out due to boiling.

10. Cook the cooked lotus leaf rice dumplings in the pressure cooker for 15 minutes. What kind of leaves are generally used to wrap rice dumplings

Chopstick leaves, commonly known as rice dumpling leaves, grow in the vast mountains and ridges. They contain a large amount of chlorophyll and various amino acids that are beneficial to the human body. According to "Compendium of Materia Medica" It has been recorded in the early days that Zongye leaves have the effects of clearing away heat and stopping bleeding, detoxifying and reducing swelling, and can treat vomiting blood, bleeding, dysuria, and carbuncle. Chopstick leaves have a natural aroma and have strong antioxidant, antibacterial, and antibacterial effects. They are a natural functional food additive and a new raw material for health care products. They are perfect for making rice dumplings. Ruo Bamboo Leaves

This is the leaf most commonly used by southerners. Ruo Bamboo leaves have the effects of clearing away heat and stopping bleeding, detoxifying and reducing swelling, and are very suitable for making rice dumplings. Ruo bamboo grows on hillside roadsides and on the banks of streams and rivers. It is commonly found in the south, especially in the vast basin south of the middle and lower reaches of the Yangtze River. Ruo bamboo grows quickly, has large leaves, high yield, and has a wide range of uses. It has been cultivated in large quantities artificially and used in the market. Reed leaves

These are the leaves that northerners often use to make rice dumplings. There is no bamboo in the north, and reeds are more common. The leaves of reed are thinner but longer than the leaves of bamboo. Reed is a tall grass that grows in water or wet for many years. It grows in ponds, river banks, riverside and other watery areas. It often forms reed ponds and grows all over the world. Reed leaves can be used as medicine. Zongzi made from fresh reed leaves are fragrant and soft.

In addition, banana leaves, lotus leaves, zongba leaves, bamboo shoot shells, corn leaves, corn husks, etc. are used to make zongzi. In short, the leaves for making rice dumplings need to meet the following three characteristics: first, they must have a fresh fragrance; second, they must not break after being boiled; and third, the leaf area must be large enough so that the rice dumplings can be wrapped well.