First of all, I want to say that glutinous rice balls have no reed leaves and can be replaced by other leaves. And in different places, the zongzi leaves used will be different. The leaves of Zongzi commonly used in life are reed leaves, banana leaves and lotus leaves. But reed leaves are still used more. Why? Because the reed leaves are the right size and have their own fragrance, the cooked zongzi will have a faint fragrance. At the same time, the reed leaves are the right size, and the wrapped zongzi is not too big or too small, just right. So most people choose reed leaves. What if there are no reed leaves in this area? It says that other leaves can be used instead. So is there any standard for the selection of zongzi leaves? Generally speaking, there are the following three kinds of standard bricks.

First, the size of the leaves should be appropriate, so it is better to wrap them, and it is more uniform and beautiful. Imagine that if the leaves are big, it is difficult to clean them first, and the zongzi itself is not big. If the leaves are too big, it will cause some inconvenience to the people who make zongzi. In general, a zongzi needs 2-3 leaves to be wrapped, small and tight. If the leaves are too big, there may be some gaps. When cooking zongzi, water will come into contact with glutinous rice, so the cooked zongzi is not delicious. Perishable and stale.

Second, leaves are non-toxic, which is necessary. Although zongzi leaves are generally sterilized at high temperature before wrapping, the selected materials themselves cannot be harmful to human body.

Third, leaves should have their own fragrance. Zongzi cooked with such leaves will be delicious and delicious. If the selected leaves are good, the surface of the boiled zongzi will also have the color of leaves. There is a faint fragrance.

Generally speaking, glutinous rice balls can be replaced by other leaves without reed leaves, as long as the above three criteria are met. In addition, I would like to add that some jiaozi will taste better when cooked, and the taste of leaves and glutinous rice is completely integrated. General cooking needs more than 10 hour.