First, choose high-quality reed leaves.
Before wrapping zongzi with reed leaves, you need to choose high-quality reed leaves first. Good reed leaves should be fresh, soft, without cracks and spots. Be careful not to choose moth-eaten or rotten reed leaves, so as not to affect the taste and health of zongzi.
Second, clean reed leaves.
Cleaning reed leaves is an essential step before making zongzi. First, put the reed leaves in clean water and rub them with your hands several times to remove the sediment and impurities on the surface. Then, dry the reed leaves for further treatment.
Third, water treatment.
Blanching is an important step in making zongzi. First, blanch the washed reed leaves in boiling water to soften them and remove the odor. Then, take out the blanched reed leaves and soak them in cold water to make them soft and easy to operate.
4, cutting reed leaves
After blanching, cut reed leaves into appropriate sizes and shapes to wrap zongzi. Generally speaking, the size of zongzi leaves should be suitable for the size of zongzi, neither too small nor too big, so as not to affect the taste and appearance.
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Pinch the processed reed leaves into a funnel shape by hand, add a proper amount of glutinous rice and stuffing, and then gently compact them by hand. Finally, fold the two ends of the reed leaves in half and tie them with a string or the leaf pedicle of the reed leaves. Finally, put the wrapped zongzi into the pot and cook it.
In a word, treating reed leaves is one of the important steps in making zongzi. Only by cleaning, blanching and cutting reed leaves can the taste and quality of zongzi be guaranteed.