Fujian people's meat zongzi turned out to be so hard-core. I really didn't expect that this meat zongzi was really super hard-core. It was full of dry goods, and I wanted to eat it at a glance, like wrapping the Buddha jumping wall in zongzi, which looked very similar. It made people want to eat it. It was really eye-opening to bring abalone, scallops, dried shrimps and so on. This collocation looks like it.

The Buddha jumps over the wall and pays attention to a soup. In addition to wrapping abalone and seafood in zongzi, we also soak glutinous rice wrapped in the soup of the Buddha jumps over the wall, so that the wrapped zongzi can taste delicious.

In the selection of zongzi leaves, Indocalamus leaves are mostly used in the south, and reed leaves are generally used in the north. Most of the rice dumplings sold in the streets and lanes of Fujian and the rice dumplings made by ourselves are Indocalamus leaves. According to Compendium of Materia Medica, Indocalamus has the functions of clearing heat and stopping bleeding, detoxicating and detumescence, treating hematemesis, bleeding, dysuria and carbuncle. In recent years, studies have proved that Indocalamus leaf polysaccharide also has anti-cancer effect.

Bamboo shoots are mostly made in Ningbo and Chongqing. There are big round stripes on the bamboo shoots. Some netizens jokingly call this kind "leopard-patterned zongzi", but some places in Fujian also use bamboo shoots to wrap zongzi. Lotus leaf dumplings are occasionally seen on the dining tables of Fujian people.

How to deal with the leaves wrapped in zongzi? 1. Soak. You can buy dried zongzi leaves in the shops selling dry goods in the market, and soak them in clear water for one day. 2, boiled leaves in the pot, add a spoonful of salt, boil for 5 minutes and turn off the fire, which can disinfect the leaves and become more awkward and not easy to damage. 3, cleaning the leaves under running water with a wet rag from the root to the top along the texture, both sides should be washed, trimmed.