Dragon Boat Festival is coming. I used to eat boxed zongzi in previous years. This time, I decided to go back to my hometown in the countryside early and make dumplings with my grandmother for the New Year. Jiaozi who hasn't eaten grandma's bag for a long time. I remember when I was a child, my grandmother wrapped jiaozi in soft and sweet, and one person could eat three. My grandmother was afraid that I couldn't digest it, so she only let me eat two.
The material for making zongzi is very simple, just prepare glutinous rice, zongzi leaves and stuffing. There are many bamboo leaves in the back of the mountain, and the bamboo leaves are wide, also called bamboo leaves, which are most suitable for making zongye. The leaves of newly picked zongzi are very fragile, easy to break and crack, so you can't wrap zongzi directly.
Grandma's old zongzi leaves are soft and smooth, and the wrapped zongzi does not break or leak rice. How to deal with them?
I picked zongzi leaves without telling grandma yesterday. I directly boiled a pot of boiling water and boiled the zongzi leaves in the water. As a result, grandma said, I will pick it tomorrow. This won't work. jiaozi will break. Then grandma told me the reason. It turns out that boiled zongzi can't be boiled in water, which is not soft and tough, and it will break when folded.
Early this morning, I picked some zongzi leaves on the mountain. My grandmother taught me the correct way to deal with them. Besides water, I need to put two kinds of spices. Zongzi leaves are soft and tough and will not break. Let me share the method with you, and collect those who want to package jiaozi by themselves.
Boiled zongzi leaves
Prepare fresh zongzi leaves, salt, baking soda and water.
job operation
1. Cut off the tips and petioles of fresh zongzi leaves with scissors, rinse them with clean water and soak them in light salt water for half an hour.
2. Pour half a pot of water into the boiling pot. When the fire boils, add a spoonful of salt and a spoonful of baking soda. After stirring evenly, add zongzi leaves. After boiling again, turn off the fire.
3. Take out the leaves of Zongzi and soak them in cold water for half an hour. Zongzi leaves become soft and tough, the color is green and yellow, and Zongzi is not broken.
Processing skills of zongzi leaves
Grandma has made zongzi for decades and has rich experience. She told me to pay attention to three points when making zongzi:
(1) Soak in water before cooking. Soak the leaves of Zongzi to absorb the lost water. After cooking, it will be soft and not fragile.
② Boil rice dumplings with boiling water instead of cold water. Cooking in cold water for a long time will lose a lot of chlorophyll, which will lead to the yellowing of zongzi leaves. In addition to water, we should also put two seasonings, namely salt and baking soda powder. Salt can soften plant fibers and leaves of rice dumplings; Edible alkali can release the nutrition of zongzi leaves, prevent the loss of chlorophyll, and make zongzi leaves greener, more fragrant, softer and more elastic.
(3) the cooking time of leaves should not be too long, otherwise the leaves will become soft and rotten, without toughness, and the fragrance will be lost. Cook for another 2 minutes, and the leaves are fragrant and soft. Soaking cooked leaves in cold water can also improve the toughness of leaves.
How to preserve Zongye?
If you pick or buy more zongzi leaves and can't use them all at once, how can you save them? The method is simple.
First, cook the leaves of Zongzi, take them out and drain them, then stack them together, wrap them with plastic wrap and put them in the refrigerator for freezing. It won't change color for a year. If it is kept in the cold storage, it can be kept for a week. Next time you use it, just soak it in clear water, and then you can wrap zongzi.
Now you know, you can't just use water to cook zongzi leaves, but you should put two more samples, salt and edible alkali, which can make zongzi leaves soft and tough, rich in flavor and not crack.