3 ml clear water as auxiliary material

Step 1. Soak the dried leaves in water overnight, clean them the next day, boil them in the oven for 5 minutes, and then continue to soak them in clear water for later use.

note: the purpose of cooking zongzi leaves is to sterilize them and make them soft and easy to wrap zongzi.

2. Divide the mung bean paste into 3g balls. The recipe of green bean paste is here

3. Take 1g sago, add 1g water with sugar, 1ml and a few drops of oil.

note: sago quickly rose, so I divided 3 grams of sago three times. There should not be too much water, or it will become a lump of mud.

4. Take 2 zongzi leaves, stack them together, roll them into a funnel, put a tablespoon of sago, press them tightly, and put a small ball of red bean paste on them.

5. Cover the red bean paste with sago.

6. Wrap it, tie a string, and cut off the extra leaves.

7. after all the packages are wrapped, put them into a boiling pot, bring them to a boil with high fire, turn to low heat, keep them slightly boiling for 2 minutes, and then let the zongzi stew in the pot for 1 minutes after firing.