Why are Zongzi wrapped in bamboo leaves?

There are mainly two ingredients for making zongzi. One is made of reed leaves, and the other is bamboo leaves. Wrapping it with bamboo leaves has a fresh flavor, and it is also a better method. As we know, eating rice dumplings is a relatively traditional folk custom in my country, especially during the Dragon Boat Festival. The method of making rice dumplings is also relatively simple. Now there are many forms of rice dumplings. For example, meat rice dumplings are a relatively common form of rice dumplings.

The correct way to make Zongzi

Ingredients: glutinous rice, lean fat meat, soy sauce, salt, sugar, MSG, white wine

1. Make the filling: The filling for the fresh meat dumplings is peeled leg meat with moderate fat and lean content. Cut it into small rectangular pieces along the horizontal lines, and then put it into a bowl. Instead of soaking it in soy sauce, add a small amount of salt, sugar, MSG, white wine, etc., and stir and rub it repeatedly with your hands until "small white bubbles" appear in the meat pieces. This kind of meat filling is particularly tender and fragrant after being cooked, and has a ham flavor. If you cut it along the straight lines and soak it in soy sauce, the meat will not become overcooked easily and will taste a bit like soy sauce.

2. Washing rice: Glutinous rice is the main ingredient for making rice dumplings. Not only does it require good quality rice, but there are also some tricks when washing the rice. It means washing quickly and cleanly, and then rinsing with clean water without stirring with your hands. In this way, after about 15 minutes, the water in the rice can be drained. Because washed rice absorbs less water, the saltiness is easily absorbed when soy sauce is mixed with the rice.

3. Cooking: The cooking method is different from the general one. Instead of using cold water, use boiling water to put it into the pot to prevent the flavor of the rice dumplings from being lost. When making the fresh meat rice dumplings using the above method, peel the bamboo shell just after taking them out of the pot, place them in a porcelain bowl, and use chopsticks to evenly divide them into four pieces. Each piece should be filled with meat and be glutinous but not mushy. It tastes fresh and oily, but not greasy, and has a unique flavor.

Preparation

1.Cook the glutinous rice like normal rice; choose some cooked food as the filling for the rice dumplings according to your taste, chop what needs to be chopped and mix them well.

2. Let the freshly cooked glutinous rice sit for about 15 minutes. After it cools down, place an appropriate amount of hot glutinous rice in a slightly larger container according to your family's appetite and stir with a rice spoon.