1. Picking reed leaves is also available in the market. Blanch with boiling water and cut a little from beginning to end.

2. Wash and soak the glutinous rice for about half an hour, and then drain the water. If you add red beans and peanuts, soak them 8 hours in advance, drain the water and mix them with glutinous rice. I didn't add these to the recipe in a hurry. I also like to eat pure glutinous rice balls, which have the fragrance of reed leaves. )

3. Take 3-4 reed leaves at a time, arrange them slightly overlapping, roll them into a cone shape, hold the reed leaves in your left hand and roll them in your right hand.

4. Fill it with glutinous rice and pat it gently with your hand to make the rice as solid as possible.

5. At this time, pay attention to the technique: don't hold the zongzi body with your right hand, but gently support it in the middle and lower part of the vertebral body with the fork of your left middle finger and ring finger, and cover the reed leaves outside the vertebral body with your right hand.

6. Fold down gently from the outside and press tightly.

7. Take a rope about 30cm long and tie it tightly.

8. Do it one by one

9. Put it in a rice cooker and add 1 cm of water under the zongzi. Turn off the power supply after the first boiling 10 minute, and then boil again after the second boiling 10 minute or so. Finally, stew for about an hour.

10. Take a pose.