Zongzi leaf is a common leaf in life. It is mainly used to wrap Zongzi, which is more common during the Dragon Boat Festival. Zongzi leaves have two sides, one is smooth and the other is rough. Usually, the rough side of Zongzi leaves faces outward and the smooth side faces inward. Is the rough side of zongzi leaves outside or inside

The rough side faces outward.

Zongye has two sides. The positive side is relatively stable. There is a slightly stiff stem in the middle of the negative side. When making zongzi, you should face inward. The small and thin side of the Ye Jin grid of Zongzi, and the side with inward leaves is the front. The grain on the front of zongzi leaves is rough.

The front side is used for making zongzi, and the front side is used for plant photosynthesis, so the front side has bigger pores. When cooking zongzi, the aroma of zongzi released by pores is stronger, and the cooked zongzi is more fragrant. The front is smooth. Jiaozi is also very slippery. If you use the convergent side, it will not only stick to the fluff easily, but also stick to the leaves when eating. Whether it is good to use fresh or dried zongzi leaves

each has its own advantages.

The color of the dried zongzi leaves looks stale, but because of its dryness, the dried zongzi leaves taste delicious. When cooking zongzi, the aroma of zongzi leaves can penetrate into it. In this way, cooked zongzi tastes better, but the toughness of dried zongzi leaves is poor, and it may break when packaging zongzi.

The newly picked leaves are blue in color, with natural fragrance and good toughness. When making zongzi, rice is not easy to break or leak. The finished zongzi is more beautiful. Whether the zongzi leaves are boiled in cold water or boiled in water

It is recommended to cook them in cold water.

when boiled in cold water, it will gradually and slowly heat up. Although the process is relatively slow, the effect will be better. Generally speaking, cooked rice leaves will stimulate the aroma of rice leaves, so that the combination of rice leaves and rice is more sufficient and tastes better.

when using dried zongzi leaves, you'd better cook them if you want to disinfect them. If you just want to make the dried leaves softer and the zongzi better, you need to soak the leaves in cold water overnight so that they can absorb enough water and become softer.