There are many kinds of zongzi leaves, generally made of reed leaves and reed leaves, which are essential materials for making zongzi. The south is dominated by reed leaves. Zongzi leaves are all green, and after a period of time, they will gradually turn yellow-green or yellow-brown. Experienced old people will soak the leaves in water for preservation, or hang them to dry, and then put them in water to recover when eating.
The conventional treatment methods of fresh zongzi leaves generally include five processes: washing, boiling, washing, soaking and cutting. After these processes, the zongzi leaves will become more elastic, so that the zongzi leaves will not be so easily broken when wrapped. In addition, after this treatment, the leaves of zongzi can easily penetrate their unique taste into zongzi, and the zongzi will taste like the fragrance of zongzi leaves.
Zongzi leaves should be soaked in clear water for a period of time, and then washed clean one by one. Put the washed zongzi leaves into the pot and cook for 5 to 10 minutes, then turn off the heat. After this cooking, zongzi leaves will become more elastic and not easily damaged. Another point is to add a few spoonfuls of salt in the cooking process.
After cooking, you can pour out the salt water from the cooked leaves. In order to clean, gently wipe the leaves along the lines with a wet rag under running water, and remember to wash both sides. After everything is cleaned, soak the leaves in clear water for about 3 minutes, which will make the leaves softer and allow water to easily penetrate into the leaves, so that the cooked jiaozi will be cooked more easily.
Check out the imperfect blades, and simply construct and adjust the blades with scissors. Trim the top of the leaves with scissors. If the roots are particularly long and large, they need pruning. It will be more convenient and beautiful to wrap zongzi with trimmed zongzi leaves.