As soon as we get to the Dragon Boat Festival, these leaves can make zongzi. The second one is the simplest, but few people have ever used it.

Dragon Boat Festival is just a few days away. For food lovers, Dragon Boat Festival is zongzi festival, and there will be a few days short holiday, which is really something to look forward to. Zongzi is a traditional delicacy of Dragon Boat Festival in China. Whether it is glutinous rice dumplings directly dipped in sugar or egg yolk meat dumplings, they are all popular delicacies. In addition to the fact that the stuffing will affect the taste, the leaves wrapped in zongzi can also affect the taste. China is rich in plant species, and there are many leaves that can be used to wrap zongzi. Today, let's talk about some of the more common ones. Let's see how many you have used.

The first kind: Ruo leaf

Southerners like to use Ruo leaves, it is the leaves of Ruo bamboo, the advantage is broad, can hold a lot of stuffing, more suitable for packing southerners like to eat meat zongzi. Ruo leaves are the leaves that grow on Ruo bamboo, there are many wild ones in the south, and they grow fast. Around the Dragon Boat Festival every year, when the bamboo leaves are growing vigorously, farmers in the south of the Yangtze River will pick a large number of Ruo leaves, which will be simply packaged and transported to zongzi processing plants, urban vegetable markets and markets to meet people's needs.

The second kind: corn leaves

The corn leaf here refers to the skin on the outside of the corn cob. it has many advantages, first of all, it is extremely flexible, no matter how you knead it, it will not be deformed, and secondly, it has the sweet smell of corn, which is very suitable for wrapping sweet zongzi. After the zongzi wrapped in corn leaves is cooked, the room is full of fragrance, and the stuffing inside will also be dyed with a touch of yellow, making it fragrant and delicious. However, the corn leaf also has a disadvantage, that is, the leaf is not big enough, relatively small, so few people use it to wrap zongzi. In fact, it is a pity that it is the mature season of corn. Friends who like to eat corn might as well use it to make zongzi, which is simple and can be used as waste.

The third kind: mistletoe leaves

Mistletoe is a leaf grown in Shandong Province, China. People used it as food wrapping paper a long time ago. Mistletoe leaves are as big as two palms, with wavy edges and a great sense of beauty. Every year during the Dragon Boat Festival, mistletoe leaves give off a strong fragrance, when the Dragon Boat Festival is over, the fragrance will slowly fade, so the local people basically only use mistletoe leaves to wrap zongzi. Mistletoe leaves are also very popular in Japan and South Korea. they are often used to pack exquisite cakes and are imported in large quantities from China every year.

The fourth kind: Reed leaves

Reed leaves are the leaves of reeds, which are often used by northerners. The Reed leaves are slender and can not contain too much stuffing, which is just suitable for the sweet zongzi that northerners like to eat. Reed leaves smell fragrant and can be better integrated into glutinous rice. Even white rice dumplings without any stuffing are very delicious when cooked. Therefore, in the northern market, Reed leaves are the most common zongye. Reed leaves also have the effects of clearing away heat and invigorating fluid, eliminating summer heat and stopping vomiting, so they are very suitable for consumption in summer.