Ingredients: glutinous rice, reed leaves and peanuts.

Step 1: Prepare fresh reed leaves, wash and cook until soft, then take them out and soak them in a big cold water basin, and cut off the roots of reed leaves.

Step 2: Wash the glutinous rice and peanuts in advance, put them in a pot and soak them in water.

Step 3: Fold the three leaves in half in turn, with the ribs outside, and fold them into a funnel shape without holes in the sharp corners.

Step 4: Scoop in the rice, not too full, grab the funnel with your right hand, fold it with your left hand, and press it to make the rice more dense. Then wrap it around the leaves and pinch off the extra sharp corners.

Step 5: Take another leaf, which still has tendons outward, fold it up and wrap it, pierce the zongzi with a needle, and then pierce the tail of the reed leaf through the eye of the needle.

Step 6: Put the zongzi into the pot, add clean water that has not touched the zongzi, bring it to a boil with high fire, and then simmer for 40 minutes.

Tip:

1, washed glutinous rice can be soaked for a short time, otherwise the cooked jiaozi is not elastic enough.

2. When wrapping zongzi, wrap it tightly, and there should be no rice leakage at each sharp corner, otherwise the cooked zongzi will be loose and tasteless.

3. When cooking zongzi, you can't always cook it with a big fire, and the cooked zongzi is easy to crack. Boil with high fire and simmer with low fire.