First, put a jujube at the bottom of the triangle pocket and block the tip tightly. Then take a handful of glutinous rice and put it in a triangular pocket, which can reach half of the whole pocket.
Add another jujube, and put two to four jujubes in a zongzi, depending on the size of the zongzi. However, it is recommended to wrap dumplings, which are well cooked, beautiful and delicious. Just spit jujube stones twice.
Fill in glutinous rice again, and cover the dates just put in, not higher than the edge of the triangular pocket. In order to make zongzi delicious, you can press Jiangmi with your fingers. Isn't there the word "crush my eldest apprentice, crush my second apprentice" in the comic dialogue "Bodyguard"? After pressing rice, zongzi will be more porcelain and more elastic.
Fold back the growing part of zongzi leaves to cover the triangular pocket. If it is correct, you can cover the mouth of the pocket and cover the other parts of the zongzi. Wrap it tightly and don't leave a hole, or the zongzi will be deformed as soon as it is cooked.
Tie the zongzi tightly with Malan grass, and cut off the extra zongzi leaves and Malan grass with scissors, which will not prick your hands and is also beautiful.
The seventh step is to put the wrapped zongzi together, which is tempting before it is cooked. Boil the water in the pot, put the zongzi in and compact it neatly. The cooking time depends on the size of zongzi. For example, we can cook zongzi for two hours.
Cooked zongzi can be eaten hot or cold. Both methods have their own advantages. When it is hot, zongzi is sticky and soft, sticking to the teeth. When eaten cold, zongzi is still sticky, but it is not soft and elastic. In old Beijing, it is called chewing head. If it is iced, it will be more elastic. But don't forget, zongzi should be dipped in sugar whether it is hot or cold, otherwise the fun of eating zongzi will be less than half.