Before making zongzi, the palm leaves should be boiled, and the water should be boiled. On the one hand, the leaves will not be hard and brittle, and on the other hand, the green taste of the leaves can be removed. Wash it after cooking, then air the leaves and remove the water.

Boiled palm leaves:

1, soaking: You can buy dried zongzi leaves in the shops selling dry goods in the vegetable market, and soak the leaves in clear water for one day.

2, boiled leaves: put a 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: Wipe the leaves along the grain from the root to the top with a wet rag under running water, and wash and trim both sides.

4. Trimming: Trim the top of the leaves with scissors. If the roots are particularly long and large, they need to be trimmed; This is the zongzi leaf pull that can be opened.

Extended data:

The reason why brown leaves should be cooked first:

This is because the leaves of Zongzi are not so clean when picked, but can be sterilized and cleaned well when boiled, so it is better to boil the leaves of Zongzi. It's best to put it on the stove and cook it slowly, 10 minutes. Remember to take it out and wash it in clear water after cooking. Of course, many people say that it is ok to cook or not. The boiled leaves are softer and better wrapped. Of course, the fragrance of the leaves is slightly lighter. But you'd better cook it.

Zongzi wrapped in bamboo leaves tastes better, because the zongzi wrapped in bamboo leaves has a faint fragrance of bamboo leaves. Generally, brown seeds take a long time to taste and taste good, while bamboo leaves are more resistant to cooking and generally will not be cooked badly. Zongzi wrapped in bamboo leaves has a long shelf life and is not easy to go bad.