A: 750g of glutinous rice, rhubarb 100g, peanut kernel 120g, and 200g of miscellaneous vegetables. Miscellaneous vegetables are bagged miscellaneous vegetables bought in the cold fresh area of the supermarket, which contain: peas, diced carrots and corn kernels.

B: 1 bundle reed leaves, 25 candied dates.

The above materials can pack 25 zongzi and prepare 25 cotton ropes.

Exercise:

1. Wash all the ingredients A and mix them together, without soaking them in advance, because zongzi takes a long time to cook.

2. Wash the candied dates for later use.

3. Wash reed leaves, cut off both ends, blanch them in water until they all change color, take them out as soon as possible, and then soak them in cold water for later use.

4. Take three reed leaves, arrange them side by side, and fold them in half in the middle of the funnel at one end of the big head, leaving a crease.

5. Nest reed leaves into a funnel shape according to the crease, fill in the stuffing, and put candied dates in the middle, so that the cooked jiaozi is sweet and even.

6. Then fold the reed leaves behind the funnel to cover the stuffing, and then pinch them with your thumb and forefinger to cover both sides.

7. In the first step, the reed leaves are folded inward along the crease to form the fourth corner, so that it has become a jiaozi.

8. Finally, wrap a cotton rope around your waist, where your thumb and forefinger pinch, and tie it tightly.

9. Put the wrapped zongzi into the pot one by one, leaving no distance between them.

10, the pot is filled with water, covered with fire and boiled.

1 1, after boiling, turn to low heat to keep the pot slightly boiling, and it is best not to overflow.

12, cook for 4-5 hours, add boiling water once in the middle, and cook until the fragrance is rich, the reed leaves change color and the soup becomes thick. Turn off the fire and stew until it is naturally cool.