Sterilization and enhance the toughness of the leaves. Supermarket rice dumpling leaves are vacuum-packed, in order to maintain a long-lasting flavor, rice dumpling leaves are best soaked in water for 30 minutes, and then boiled in salted water for 5 minutes to sterilize and enhance the toughness of the leaves. Injection of water did not exceed the leaves of the dumplings boil on high heat to low heat, according to the amount of simmering 15-20 minutes, turn off the heat and simmer until the water temperature drops to the point where you can remove the hand, you can use directly, or sealed and frozen.