Which is better, dry or fresh, has its own advantages, and can be chosen according to personal hobbies.
Dried zongzi leaves refer to those that have been left for a long time. They are usually yellow or yellowish green with a smooth surface. They need to be boiled for a while before use. They are more suitable for experienced people to make zongzi.
The fresh leaves of Zongzi are green and full of fragrance. They are full of water, soft in texture and not easy to break. Therefore, they are more suitable for novices to make zongzi. However, they have more fluff on them, so they need to be cleaned before packaging.
Dried zongzi leaves are made of fresh zongzi leaves and need to be soaked before making zongzi. In the process of drying, the taste of dried zongzi leaves will be locked in the zongzi leaves, and this taste will penetrate into zongzi when cooking; In addition to the aroma of zongzi leaves, fresh zongzi leaves have a special fragrance. These two kinds of zongzi leaves have their own characteristics and can be selected according to personal preferences.
Whether it is dry or fresh, as long as you buy qualified, clean and hygienic zongzi leaves. Don't buy zongzi leaves that "turn green" after soaking in preservatives or chemical raw materials.
How to deal with the dried zongzi leaves 1, the zongzi leaves you bought don't need cleaning. Find a bigger pot, put the zongzi leaves in it and add water. If the leaves are light and easy to float on the water, you need to find a heavy object to press them on the bottom of the pot and let them soak for 24 hours. Don't worry about soaking for too long. If the leaves are not soaked for a long time, they will not be easy to open and will be easily damaged.
2. After the leaves are soaked, the second step needs to be cleaned. There are some lines on the leaves. You should scrub them slowly from the tip to the root. The order of washing leaves should not be wrong, otherwise there will be great resistance. Besides, you should stick a piece of cloth to the leaves and hold them with your other hand. You should gently wipe and clean them. If the force is too large, it is easy to break the leaves and cause waste. Please rinse the leaves several times to make sure they are clean.
3. Put the washed leaves aside, prepare a bigger pot, add more water to the pot, boil the water, and then put the washed leaves into the pot to cook. At this time, because the leaves are relatively light and easy to float on the water, they can't be cooked thoroughly. Be sure to take a heavy object, such as a bowl or plate, and press it on the zongzi leaves, so that it can completely sink to the bottom. Cooking takes about three minutes. After cooking, turn off the fire and cool the water. At this time, you can catch zongye.
4. Then rinse with cold water to ensure that the leaves are clean. Find a mesh screen, put it flat inside, and find a cool and ventilated place to dry the water on the surface. In this way, you can wrap jiaozi with leaves. The treated blades are very complete and will not be damaged. Moreover, they are tough and not easy to be damaged in the process of wrapping jiaozi. The roots of zongzi are hard. Cut it off in advance so that it won't pierce other zongzi leaves.
How to deal with fresh zongzi leaves? Fresh zongzi leaves can be soaked for several hours before wrapping zongzi.
Fresh zongzi leaves will give off a fragrance, which is the source of dumplings' fragrance. Generally speaking, after buying fresh zongzi and leaving home, you won't make zongzi directly. First, you should wash them and then soak them in cold water for about 8 hours. In this way, zongzi leaves will become soft, not easy to crack, and it will be better to wrap zongzi.
Tip:
Leaves soaked in cold water will be greener and look better.