Leaves wrapped in zongzi (the art of traditional China cuisine)

Jiaozi is one of the traditional cuisines in China, and leaves are one of the important materials in jiaozi. Leaves can not only protect zongzi, but also give it a unique aroma and taste. In the process of making zongzi, the selection and treatment of leaves are very important. They are the souls of zongzi.

Choose leaves

Usually, fresh and tender bamboo leaves are used to wrap zongzi, because bamboo leaves have certain toughness and can wrap zongzi and keep its shape. In addition, bamboo leaves have a unique fragrance, which can add flavor to zongzi. When choosing bamboo leaves, you should choose leaves with light green color and soft texture, so that jiaozi will be more delicious.

Treat leaves

Before wrapping zongzi with bamboo leaves, some processing is needed to ensure the quality and taste of zongzi. First, soak the bamboo leaves in clear water for several hours, which can remove dust and impurities from the leaves and make them softer. Then, boil the leaves for a period of time, which can remove the bitterness of the leaves and make them more elastic. Finally, dry the leaves for later use.

Steps of wrapping zongzi

Although the steps of making zongzi seem complicated, you can easily make delicious zongzi as long as you master the skills.

Prepare materials

First, prepare the required materials, including glutinous rice, meat, beans, eggs and so on. Treat these materials according to personal taste, such as pickling and frying.

Prepare Zongye

Take out the treated bamboo leaves, rinse them with clear water and dry them for later use. At this time, the leaves will become soft and tough.

wrap zongzi

Spread a bamboo leaf flat, add a proper amount of glutinous rice and other materials, and then wrap the bamboo leaf into a triangle by hand. Next, fold both sides of the leaf in half and fix it with string or bamboo stick. Finally, put the wrapped zongzi into a steamer and cook for a while until the zongzi is cooked thoroughly.