Can corn leaves wrap zongzi?
The leaves of many plants can be used to make zongzi, which varies from place to place. Different leaves will bring different flavors to zongzi, but some of them are very special, but I have never heard of corn leaves. The northern sticky bean bag is made of corn leaves as cage cloth. Your idea is very special. With reed leaves, the fragrance is incomparable. Jiaxing, where the jiaozi is made of bamboo. Some places are also wrapped in lotus leaves.
How to wrap rice dumplings with corn leaves?
Ingredients: 500g of glutinous rice and 200g of Mi Dou.
Accessories: red dates and corn leaves.
step
1, soaked in Mi Dou and red dates.
Step 2 soak glutinous rice for one night
3. Wash the corn leaves. Corn leaves do not fall off easily. Here's a little way to teach you.
Look, draw a circle on the bottom of the corn leaf with a knife, and then gently take it off.
5. Make corn leaves into a funnel.
6, put beans, put glutinous rice, put red dates, then put glutinous rice, the order of beans.
7. Wrap it like a zongzi. This kind of leaves is wide and easy to wrap.
8. Tie it tightly with zongzi rope.
9. Put it in the pot and put some music to make it cooked evenly.
10, there is no special smell of corn leaves after cooking, which is very good, but the packaging is a little loose.
skill
Because corn husks are wide and difficult to wrap tightly, you should be careful when wrapping them.
The practice of corn zongzi
Raw materials: fresh corn, glutinous rice and zongzi leaves.
Production steps
1, the glutinous rice is soaked in clear water for 24 hours, and the water is controlled to dry.
2, reed leaves, soaked in soft dry reed leaves 24 hours in advance, whether it is soaked in soft dry reed leaves or fresh reed leaves, blanch them in boiling water for 2 minutes and then put them in cold water for cooling. Reed leaves boiled in water are softer. Reed leaves are generally used in the north and bamboo leaves are generally used in the south.
3. Fresh corn is broken off from the cob, and it is very troublesome to break off one grain at a time. You can use a fruit knife to cut down the roots of corn kernels, that is, none of the corn kernels cut out look good. Stir corn kernels and soaked glutinous rice evenly. four
4. Fold the ends of reed leaves.
5. Fold into a triangle.
6. Fill the triangle with evenly stirred corn kernels and glutinous rice.
7. Wrap the remaining leaves in the direction of the triangle.
8. Tie jiaozi with cotton thread.
9. Put cold water into a big casserole and cook for 2 hours. When the fire boils, turn it down.
10, put it in a basket to cool after cooking. You can freeze it in the refrigerator whether you eat it or not. If you need to eat, take it out in advance and thaw it. Steam 10 minutes will be fine. Zongzi can be eaten in 30 minutes, but if it is sticky, fragrant and soft, it will take 2 hours to cook.