In addition to using water to cook the zong leaves, two more samples are needed. The zong leaves are soft and tough. , The fragrance is strong and does not break
Hello everyone, Thanks for reading the article I shared. This time I want to tell you:”In addition to using water to cook the zong leaves, two more samples are needed. The zong leaves are soft and tough, and the fragrance is strong and does not break! 』
The Dragon Boat Festival is coming soon. In previous years, I ate boxed rice dumplings. This time I decided to go back to my home village earlier. Make rice dumplings with my grandmother for the festival. It’s been a long time since my grandma’s dumplings were eaten. I remember that when I was a child, my grandma’s dumplings were soft and sweet. I could eat 3 of them alone. Grandma was afraid that I would not digest them, so I only let me eat 2 of them.
The materials for making zongzi are simple, prepare glutinous rice and zongzi Leaves and fillings are fine. There are a lot of ruo bamboos growing on the back mountain. The bamboo leaves are wide, also called ruo leaves, which are most suitable for being dumplings. The freshly picked rice dumpling leaves are very crispy, easy to break and break, and they cannot be directly wrapped in rice dumplings.
The old zong leaves that grandma used before are soft and smooth. The zongzi will not crack or leak. How to deal with it?
YesterdayAfter picking the zong leaves, without telling grandma, I just burned a potBoiling water, put the zong leaves in the water and cook. As a result, my grandmother said, pick it again tomorrow, this won’t work, the dumplings will be broken. Then my grandmother told me the reason. It turns out that we can’t use clean water to cook the zong leaves, which is not soft. the toughness is poor. It will be broken once broken.
This morning I went up the mountain and picked some rice dumplings, grandma I taught me the correct way to deal with it. In addition to the water, I also need to put 2 more seasonings. The zong leaves are soft and tough, and do not break. Let me share the method with you. I want to make the dumplings by myself and collect them.
[Boiled rice dumpling leaves]
Prepare fresh zong leaves, salt, baking soda, and water.
1. Use scissors to cut the fresh zong leaves leaf tip and petioleCut it off, rinse with clean water, and soak in light salt water for half an hour.
2, pour half a pot of water into the boiling pot, After the high heat is brought to a boil, add a spoonful of salt and a spoonful of baking soda, stir well, put in the rice dumpling leaves, and turn off the heat when it is boiled again.
3. Remove the zong leaves and put them in cold water Soaked in medium for half an hour, the zongzi leaves become soft and tough, the color is emerald green and does not turn yellow, and the zongzi does not break.
Tips for handling zong leaves
Grandma has cooked rice dumplings for decades and has rich experience. She told me to pay attention to 3 points when cooking rice dumplings:
①Soak the rice dumplings with water before cooking, soak the rice dumplings to absorb the lost water, and change it after cooking. Soft and not easy to break.
②Boil the zong leaves with boiling water instead of cold water. Long boiling time in cold water will lose a lot of chlorophyll, causing the zong leaves to turn yellow. In addition to using water, there are two more seasonings, salt and baking soda. Table salt can soften plant fiber to soften zong leaves; eating alkali can release the nutrition of zong leaves and prevent With the loss of chlorophyll, the zong leaves will be greener, more fragrant, softer, and more resilient.
③The cooking time of zong leaves should not be too long, otherwise The zong leaves will become soft and rotten, without toughness, and the fragrance will be lost. It takes 2 minutes to boil again. The zong leaves are fragrant and soft. Soaking the cooked zong leaves in cold water can also improve the toughness of the zong leaves,
How to save zong leaves?
If you pick or buy more zong leaves, once How can I save it if I can’t use it up? The method is simple.
Boil the zong leaves first, remove and drain Moisture, then stack them together, wrap them in plastic wrap, put them in the refrigerator and freeze them, and they won’t be damaged or discolored after a year. If stored in the cold, it can be stored for a week. The next time you use it, just soak it in clean water and you will be able to wrap the rice dumplings.
Now everyone knows, you can’t just use water when cooking zong leaves, you also need to put two more, that is, salt, edible alkali, The zong leaves are soft and tough, have a strong fragrance, and do not break.
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