The reason why the rice dumpling leaves cracked as soon as they were wrapped is because the leaves were not put into the water in advance to soak or not boiled, and the rice dumpling leaves without toughness are easy to crack when used.

Fresh zongzi flexibility is relatively poor, directly used to wrap the zongzi, it will be easy to crack. General fresh rice dumpling leaves bought home, should not be directly wrapped, in addition to washing, it is best to also soak in cold water for about 8 hours, or with boiling water half an hour to an hour, so that the rice dumpling leaves will become softer, less prone to cracking, better package, but soaked in cold water with the leaves cooked out of the green some. Cooked out of the soup color is yellow, there is a clear fragrance and no odor, it should not be dyed or potion treated.

The leaves of the rice dumplings are green, and will gradually turn yellowish-green or yellowish-brown after being placed for some time. Experienced elderly will be soaked in water to save the leaves, or hang them to dry, to be eaten again into the water to soak recovery, but both practices can not let the leaves have been to maintain the green color. In recent years, some manufacturers of rice dumplings in order to ensure that the rice dumplings "look good", in the soaking of rice dumplings to add industrial copper sulfate and industrial copper chloride to the water, so that the rice dumplings will be able to achieve the "green" effect.

The classification of rice dumpling leaves

1, reed leaves

Reeds, also known as reeds, perennial herbs, born in shallow water. Stem hollow, can make paper, woven mats and so on. Popular in the vast northern region of the material wrapped in zongzi, until the last century, Beijing people often go to the outskirts of the reed picking zongzi leaves, the traditional zongzi Manchu is mostly reed leaf zongzi. In addition, Jiangsu, as well as Shanghai Chongming's reed leaf dumplings are also more famous.

2, Ruo bamboo

Ruo bamboo, grass family bamboo subfamily plants. Native to China's Ruo (through the "corm") bamboo is the most common southern rice dumpling leaf material, because of its leaf surface is wide and smooth, soft and tough texture. We usually say that the zongzhong leaves is to refer to the Ruo bamboo leaves, some places simply call it "zongba bamboo". Ruo bamboo is distributed in east China, central China, south shaanxi and south lu, to anhui huning produced "emblem top" Ruo leaf is most famous, shanghai people think that in the middle of summer from huangshan under the "huizhou Ruo" quality is the best.

3, zongba leaves

Zongba leaves are generally for the yungui plateau and other areas of zongba leaves, shaped like shrinking banana leaves, belongs to the lily family, the spider embraces the egg genus, its rhizomes, year-round can be picked. Yunnan-Guizhou Plateau zongba leaves specializing in choosing cliffs long. Before and after the Dragon Boat Festival, the rain is good, the light is sufficient, the leaf leaps fast.