Of course, in general, we naturally choose day and night when wrapping zongzi. If we can't find natural zongzi leaves, it is very convenient to buy them directly online, and they will be sold to supermarkets around the Dragon Boat Festival. But what I share with us today is not zongzi leaves, but another kind of food. What is it that makes zongzi have a different flavor?
In fact, the ingredient I introduced to us today is corn husk. When I talk about using rice dumplings with corn bags, many people may scoff. Don't worry, let's take our time.
First of all, we need to rinse the corn husks by clean water, and then we can cut off the two ends of the corn husks and put them in the steamer, which will make the corn husks softer and more delicious, and also have a sterilization effect. Although after this treatment, the corn husks feel very thin and a little soft, we can use three layers, just like zongzi leaves.
After steaming the corn husks, take them out and cool them a little, put in the glutinous rice and candied dates we prepared, wrap them as usual, and then put the dumplings in the pot with a rope and cook them.
In the process of cooking, we will smell the faint smell of corn. When the zongzi is cooked, we will taste it. In addition to the smell of glutinous rice, it really blends with the faint smell of corn, which really has a different flavor.
So this year, we might as well choose to wrap rice dumplings with corn husks, so that you can experience different delicacies.