1 What kind of plant is the tape used to wrap rice dumplings?

Horsetail.

The most widely used tape is called Ma Lin, also known as Malian and Malan. It is used to make rice dumplings in many places. Most of the horseradish you buy in the market is dry. You need to soak the dried horseradish in water before using it. After fully absorbing water, the horseradish will swell and you can use it to make rice dumplings.

Malin not only has good toughness, uniform thickness, moderate softness and hardness, but also becomes stronger as it is cooked, and has a rich fragrance. It is one of the best natural green fibers. 2. Can the rope used for sewing clothes be used to wrap the rice dumplings?

Yes.

Most of the threads used to sew clothes are cotton threads. They are made of cotton fibers and are slender and can be bent at will. They are tough enough and can be woven into various shapes. They are made of natural ingredients and are suitable for making rice dumplings. However, It should be noted that a single piece of cotton thread is thin and multiple pieces need to be used together, otherwise it will easily be exposed from the rice dumpling leaves if the rice dumplings are not wrapped tightly.

Be careful not to use nylon ropes and plastic ropes. Nylon and plastics may produce toxic substances that are harmful to the human body during high-temperature boiling. The toxic substances will penetrate into the water and rice dumplings. Long-term consumption Zongzi like this is harmful to the body. 3. Which leaves are the most fragrant for making rice dumplings?

Generally, the more common leaves for making rice dumplings include bamboo leaves and reed leaves, but rice dumplings made with corn leaves are actually more fragrant.

1. Corn leaves: Zongzi wrapped in corn leaves is the sweetest. Generally, corn leaves are very common in rural areas. They are often used to make zongzi. Zongzi wrapped in corn leaves carry the fragrance of corn. , it tastes particularly sweet and has a unique flavor.

2. Ruo bamboo leaves: This kind of bamboo leaves is very tough and will not break easily, and it is also very resistant to cooking. The rice dumplings made with this kind of leaves have a faint bamboo aroma when eaten. It is perfect for making rice dumplings, which is the most commonly used material in the south.

3. Reed leaves: This kind of leaf is very common in the north and is used to make rice dumplings. The leaves of the reed leaves are long, so that the filling of the rice dumplings will not be exposed. It is suitable for novices, but it will also It's a little difficult, but the rice dumplings wrapped in reed leaves taste like rice dumplings. 4 Taboos for eating Zongzi

1. People with gastrointestinal problems: Zongzi is sticky and difficult to digest. If it stays in the stomach for too long, it will easily stimulate gastric acid secretion. People with chronic gastritis, gastric ulcers and digestive problems People with problems can easily worsen their symptoms after eating it.

2. Diabetic patients: The glycemic index of zongzi is 87, which is a high-GI food. Blood sugar can easily rise quickly after eating, which is not conducive to the blood sugar control of diabetics.

3. The elderly and children: The elderly and children have poor gastrointestinal function and relatively weak digestive function. They are prone to abdominal pain, diarrhea, bloating and other symptoms after eating. Try to eat as little or not as much as possible. Eat it while it's hot so it doesn't become harder to digest when it cools down.