The method of processing the leaves of the wrapped zongzi is as follows:
Soaking: Soak the dumpling leaves in clean water, the amount of water should not exceed the dumpling leaves, and the soaking time is determined according to the freshness of the dumpling leaves, and it generally needs to be soaked overnight. This can make the zongzi leaves softer and more convenient when wrapping zongzi.
Cleaning: Carefully clean the soaked dumpling leaves to remove impurities and residues on the dumpling leaves. When cleaning the dumpling leaves, it is best to brush them with a soft-bristled brush, which can be cleaned more cleanly.
Pruning: The cleaned zongzi leaves need to be pruned to remove the hard tip of the head of the zongzi leaves, so as to avoid puncturing the zongzi when wrapping the zongzi.
Applying cooking oil: Before wrapping the zongzi, you can apply an appropriate amount of cooking oil on the surface of the zongzi leaves, which can increase the taste and gloss of the zongzi.
Spread flat to dry: After applying cooking oil, spread the dumpling leaves flat to dry and wait for use.
It should be noted that there may be differences in the varieties and specifications of zongzi leaves used in different regions, so it is necessary to adjust according to the actual situation when handling zongzi leaves. At the same time, it is necessary to pay attention to the techniques and skills when wrapping zongzi to avoid damage to the zongzi leaves or leakage of glutinous rice.