Can zongzi be eaten after it is cooked? Don't wrap zongzi directly after cooking. Soak in cold water for a while, and then take it out when you want to wrap zongzi. This is because when the zongzi is cooked, it is easy to lose water and dry up, which is inconvenient to wrap and easy to crack and deform.
What should I do with the leaves taken out of the pot after cooking? You need to put them in cold water first, then clean them, cut off the excess leaves, then soak them in clear water and take them out when wrapping jiaozi, so as to prevent the leaves from drying out when wrapping jiaozi.
In addition, it should be noted that when cooking zongzi leaves, the ropes needed for wrapping zongzi can be cooked together, so that the zongzi ropes become soft and are not easy to break when tied.
How to deal with zongzi leaves 1 before making zongzi? Wash: Fresh zongzi leaves, whether bought or just picked, are dirty. Wash them one by one.
2. Boiling: Put the washed zongzi leaves into a cauldron+water, and cook in the cauldron for a while. The color should be as shown below, so that the leaves of zongzi are softer and more elastic. The cooking time is 10 minute, and a few spoonfuls of salt are added at the same time. Adding salt can play the role of sterilization and color fixation.
3. Washing: Pour out the salt water for cooking the leaves of zongzi and rinse them with hot water. If it is cleaned, it is recommended to wash it again. Of course, this step can be omitted if it is troublesome.
4. Soak: Soak the leaves in clear water for about 3 minutes, which will make the leaves softer and allow water to penetrate easily, so that the cooked jiaozi will be more ripe.
5. Leaf cutting: unqualified zongzi leaves are detected, and the zongzi leaves are simply cut off with scissors. Cut off the stems and sharp parts of the leaves, so that jiaozi will look good and the leaves will not be too thick and tidy.
Tips: In fact, the fifth step can also be carried out simultaneously with the first step of cleaning. It depends on personal choice.
The variety selection criteria of zongzi leaves are leaf width and leaf length, which are generally 10 cm wide and 40 cm long. Leaves smaller than this standard are not suitable for development and planting.
At present, two kinds of zongzi leaves have been selected as improved varieties. One is dark green, with thick leaves and long petioles, which can be used repeatedly. The other is the leaves of the flower dumplings, which are light green with white stripes, with various beautiful patterns and a special taste. In recent years, many gardeners have moved these leaves into flowerpots and flower stands to beautify the environment.