1: Of course, there are many ways to wrap zongzi. The key is to see which method you are used to, as long as you wrap the rice. It is worth noting that cotton thread should not be tied too tightly or too loosely. If dumplings are cooked too tightly, rice swelling will burst leaves; Jiaozi, which is wrapped too loosely, tends to scatter easily, usually along the leaves of jiaozi.

Just tie it a little harder;

2: glutinous rice, glutinous rice leaves, red beans, etc. It is best to soak in clear water overnight, especially the glutinous rice leaves should be washed clean;

3: It's best to cook zongzi with low fire. It is said that the longer it is cooked, the better it smells.

4. If you are not sure, you'd better learn to make alkaline zongzi (1 cup of glutinous rice with half a teaspoon of baking soda powder) to avoid wasting other materials;

5: Actually, making zongzi is just like cooking. Don't stick to dogma. As long as you master the basic wrapping method, what kind of material to wrap is your own business. The big deal is that the stuffing is not delicious this time. Just change it next time, hehe;

6. If you really don't have time to pack it yourself, remember not to pick the kind of zongzi whose skin looks green when you buy it, because the skin of zongzi is actually a deep yellow-green color after cooking, and a few lawless elements will "dye their hair" in order to look good, so this also needs attention;

7: If you can't finish eating zongzi, you can put it in the refrigerator for freezing. Just heat it in the microwave when you want to eat. 8: Zongzi is a high-calorie indigestible food, so be careful not to eat too much.