There is a great difference between dry reed leaves and wet reed leaves, which is reasonable, healthy and economical. When it comes to Zongzi, we have to say the main component of Zongzi-Zongzi leaves. At present, supermarkets generally sell two kinds of longitudinal leaves, dry longitudinal leaves and wet longitudinal leaves. The two kinds of religious liquids are used in different ways, so it is necessary to use religious liquids reasonably, which is both healthy and economical. The use of zongzi leaves, experienced old people think that it is better to wrap with dry leaves than wet leaves, because zongzi wrapped with dry old leaves is more fragrant. In the process of drying the leaves of zongzi, the aromatic taste of the leaves will be locked in the zongzi. When cooking, the rice dumplings wrapped with the dried palm leaves will be full of fragrance, and the fragrance of rice dumplings will penetrate into the rice fragrance, making the rice dumplings taste better. And when you go to the market, you will find that the price of dry leaves is more expensive than that of wet leaves.
Because the leaves of zongzi are brittle, they need to be soaked in water for cleaning. It is best to brush with a brush, so that not only the leaves of zongzi become tough, but also clean. Because everyone needs to be cleaned, which requires patience. To detect unqualified zongzi leaves during cleaning, simply tilt the zongzi leaves with scissors. Put the washed zongzi leaves into a large pot, add water and a few spoonfuls of salt, and cook for 10 minute, which can play the role of sterilization and color fixation. Pour out the salt water for cooking zongzi leaves, rinse them with hot water, and then soak them in a pot for later use. Fresh and delicious. I believe that fresh leaves can penetrate the fresh fragrance of leaves. Zongzi leaves and banana leaves are widely used in southern jiaozi with smooth, soft and tough surfaces. Bamboo leaves or reed leaves are widely used in the north. No matter what leaves are fresh, they can keep their unique fragrance.
It is considered that dried zongzi leaves should be given priority when buying zongzi leaves, because zongzi wrapped with dried old zongzi leaves is more fragrant. In the process of drying zongzi leaves, the fragrant taste of the leaves will be locked in the zongzi leaves, which can not only put an end to the concern of "green zongzi leaves", but also package zongzi with regional characteristics. Precautions for drying zongzi leaves: soak them in clear water the night before and brush both sides of zongzi leaves the next day. In order to achieve safe sterilization, the leaves of zongzi can be steamed for 10 minutes and then dried, and then they can enter the process of making zongzi. CD Diner: The leaves used for making zongzi, whether dry or wet, should be scalded with boiling water before making zongzi. The leaves treated in this way can be disinfected and become more elastic and not easy to be damaged. When choosing the leaves of zongzi, we should choose the ones with wide leaves, smooth and smooth surface and good softness, so as to better wrap zongzi.