Question 1: Zongzi, what kind of leaves can be used to wrap Zongzi? There are Zongye leaves to wrap Zongzi in different regions, and there are regional differences. In the south, bamboo leaves are often used, or reed leaves are wrapped into triangles. In the Central Plains region,

The leaves used to make zongzi are mostly oak leaves, which are wrapped into a rectangular shape.

The bamboo stalks with leaves are 1-3m high, 0.5-1cm in diameter, and the internodes are 10-15cm long. When young, they are hairless or covered with small stinging hairs, and the undernodes are covered with light brown carpet-like hair rings; the sheath is brown-green when fresh, with long

10-12cm, brown stinging hairs are attached to the middle and lower part of the back; the ears are well developed, extending to both sides, sickle-shaped, and the hairs are mostly brown and wavy; the tongue is truncated or slightly curved, 1-2mm high, with fringed edges.

Brown hairs; leaves upright, long triangular or oblong.

The top is tapered and the base is rounded.

The leaves are large, 10-35cm long, 2-5m wide, and slightly hairy on the back.

Reed leaves are most commonly used in northern regions.

The leaves of northern reed leaves are fresh and the rice dumplings made are fragrant. People in the north can use the materials locally and are cheap. The disadvantage is that the leaves are narrow and it is slightly more difficult to wrap the rice dumplings.

How to make zongzi 1. Wash the glutinous rice and soak it in water the night before so that it can be used the next morning. 2. Put the zongzi leaves in boiling water and boil them briefly. Take them out. Don't cook them for too long.

Otherwise, the rice dumpling leaves will rot. Take them out and put them in clean water for a while. Boil the horse lotus in water and soak the red dates in warm water. 3. Put about three palm leaves in your hand.

One leaf should press about half of the other leaf, so that the width of the three leaves is enough to wrap the rice dumplings. 4. Bend the leaf into a funnel shape and put it in your hand, then put a date inside first, and then put

Some soaked glutinous rice, then put a few dates, and then some rice. 5. Wrap the bottom of the rice leaves, pinch them, and tie them with Malian (Malian must be tied with a loose buckle, otherwise wait

You can’t unbutton it when eating) 6. Okay, one rice dumpling is wrapped. 7. The next step is to cook the rice dumplings. This is a long process. I cooked three rice dumplings in one go.

Hour 8. Arrange the wrapped rice dumplings neatly into the pot and add water to cover the rice dumplings.

9. Place a slightly smaller drawer on top of the piled rice dumplings, fill it with water in a small steel basin, and press it on top of the drawer so that the rice dumplings will not move around inside. 10. Everything is ready From now on, just boil it over high heat. Be sure to use low heat when boiling the rice dumplings, otherwise the rice will easily fly away. Question 2: What is the name of the leaves that make rice dumplings? The scientific name of rice dumplings is Ruo Ye (Indicalamus Leaf), Ruo Bamboo The leaves of the broad-leaved bamboo (l.latifolius) in the genus (l.NaKai) are mainly distributed in the hilly areas of the provinces south of the Yangtze River. In southern my country, rice dumplings have been used to make rice dumplings to take advantage of its special bamboo fragrance and antiseptic effect. .

Growing in the vast mountains and ridges, it has a well-developed root system and strong vitality. It is not only a good soil and water protection vegetation, but also an inexhaustible wealth. It is a "green bank" for people in mountainous areas, covering an area of ??200,000

mu, with an output of 8,000 tons.

It contains a large amount of chlorophyll and a variety of amino acids that are beneficial to the human body. It can extract natural flavors, fragrances and food additives. It smells fragrant and smells like returning to nature.

It can not only be used for making rice dumplings, but also for packaging other foods, decoration on the table, and food accompaniments. It can also be used to make utensils, make lunch boxes, and cut into various shapes.

Zong leaves grow naturally, are non-toxic and non-polluting, and can be harvested every year and every season. As food packaging, they are non-polluting and "disposable".

Therefore, it is called "natural green food" by today's nutritionists.

It has long been recorded in "Compendium of Materia Medica" that zong leaves have the effects of clearing away heat and stopping bleeding, detoxifying and reducing swelling, and treating vomiting blood, bleeding, dysuria, and carbuncle.

In recent years, studies have proven that polysaccharides from bamboo leaves have anti-cancer effects.

The "Dictionary of Traditional Chinese Medicine" also introduces the functions of rice dumpling leaves in clearing away heat and stopping bleeding, detoxifying and reducing swelling, and can treat vomiting blood, dysuria, laryngeal numbness, and carbuncle.

Question 3: What kind of leaves are used to make zongzi? When the Dragon Boat Festival comes, it’s time for the fragrant rice dumpling leaves to bloom again.

After eating so many zongzi, do you know what the leaves used to make zongzi are called?

What kind of plant leaves are zong leaves?

Let Chi.com tell you today!

The leaves used to make rice dumplings vary from north to south, and are mostly made from local materials based on local plants.

The following is a detailed introduction to palm leaves.

The rice dumpling leaves used to make rice dumplings in old Beijing are usually reed leaves, which are called rice dumpling leaves when they are used to make rice dumplings.

Guangzhou people often use Ruo leaves to make rice dumplings, and the ones with a smooth, soft and tough surface are better.

Shantou people often use bamboo leaves to make rice dumplings. The rice dumplings have the fragrance of bamboo leaves, but they need to be boiled until soft before use.

Shanghai and other places use Ruo leaves picked from Huangshan Mountain in Anhui Province every year during the Great Dog Day. They contain a special fragrance and are commonly known as "Huizhou Fu Ruo".

Generally speaking, the most commonly used leaves for making rice dumplings in the south are Ruo bamboo leaves, also called palm leaves, which are the leaves of the plant Ruo bamboo. In the north, more reed leaves are used.