Many people will go to the supermarket to buy dried zongzi leaves and go home to make zongzi, but some people don't know how to deal with dried zongzi leaves. Here's how to teach you!

Do you still need to cook the dried zongzi leaves?

Put the dried zongzi leaves in a cool place, not in a wet place, and just boil them with water when using them. Dry zongzi leaves are soaked in cold water for 2 to 3 hours, and then boiled in cold water for about 4 to 5 minutes, provided that they are put in the pot with cold water until 5 minutes after boiling, and can be wrapped after being picked up, and boiled in boiling water for 40 to 60 minutes.

How to cook dried zongzi leaves?

Add a proper amount of clear water to the pot, and after the water is boiled, put the zongzi leaves in the water, and slowly cook with low fire for about 10 minutes. If cooked for too long, it will easily affect the freshness of the leaves, so that the leaves will lose a certain fragrance, and the finally cooked dumplings will lack the fragrance of the leaves; If the used zongzi leaves are not boiled, it is easy to make them unusable if they are boiled for too long. If cooked too short, it is easy to make its sterilization incomplete.

How to soak dried zongzi leaves?

1, because the bought zongzi leaves are dry and brittle, they need to be soaked and cleaned with water, so that not only the zongzi leaves become tough but also clean. Because you need to clean one by one, you need some patience. Soak overnight.

2. In the process of cleaning, unqualified zongzi leaves should be detected, and at the same time, the zongzi leaves should be simply rested with scissors.

3. Then put the washed zongzi leaves into a large pot of water and boil for 10 minute. At the same time, add a few spoonfuls of salt, which can play the role of sterilization and color fixation.

4. Pour out the salt water for cooking the leaves of zongzi, rinse with heated water, and then soak in the pot for later use.

How to cook zongzi without yellow leaves?

If you want the dumplings wrapped by yourself to be yellow, you should pay special attention when cooking the dumplings. First, boil the dumplings. After boiling the cold water, add the dumplings. After boiling the water, you can turn off the fire. Take out the dumplings and put them in cold water for later use. Never cook zongzi leaves in cold water, and never let them cool in boiling water, otherwise they will turn yellow. Then boiled zongzi. Put the wrapped zongzi in the pot first, and then boil a pot of water. After the water boils, pour it into the zongzi, and continue heating until the zongzi is cooked. The leaves of zongzi cooked in this way are not yellow, and they have the fragrance of zongzi leaves. Remember not to cook zongzi in cold water.

If the processed rice dumplings are bought from outside, the cooked leaves will generally appear dark green, grayish black or yellowish. If the cooked leaves are still turquoise, it may be that preservatives have been added. In addition, industrial copper sulfate and industrial copper chloride have been added to soak the rice dumplings.

Fresh zongzi leaves are cooked at high temperature in the production process, and the color of zongzi leaves will be dark green, grayish black or light yellow, and there will never be turquoise zongzi leaves. In order to keep the leaves fresh and attractive, some merchants adopt chemical dyeing methods, adding industrial copper sulfate and industrial copper chloride when soaking the leaves, so that the leaves that have lost their primary colors turn green, making their surfaces bright and their colors bright green.