1, if the leaves are small, you can use two pieces and stagger them up and down, so the width will be larger.

2. When you bag, you should squeeze your whole hand tightly, and don't pinch it here and there loosely.

3. Align every corner, so that the wrapped zongzi looks good.

Tie the thread tightly, the cooked zongzi will not spread, and the taste will be much better.

5. Tie the cutting thread and the zongzi will be wrapped.

Zongzi not only has many shapes, but also has different varieties. Due to the different tastes in different parts of China, there are mainly two kinds: sweet and salty. Sweet dumplings include white dumplings, red bean dumplings, broad bean dumplings, red date dumplings, rose dumplings, melon seeds dumplings, red bean paste lard dumplings, jujube paste lard dumplings and so on. Salty taste: pork jiaozi, ham jiaozi, sausage jiaozi, shrimp dumplings, diced pork jiaozi, etc. But there are more pork dumplings.

There are also Hiragi leaves, egg yolk, meat stuffing, jiaozi (Hainan), assorted jiaozi, bean paste, jiaozi, mushrooms and other southern flavors; There is also a sweet and salty "double dumpling". These zongzi all have different tastes.