1. pick a good reed leaves, the market is also available, blanch in boiling water, head and tail cut off a little

2. will be washed and soaked in glutinous rice for about half an hour, and then drained of water, if you add the adzuki beans peanuts and so on, to be soaked in advance of the 8 hours, drained of water and glutinous rice can be mixed. (I rushed to do the recipe did not add these, I myself also like to eat pure glutinous rice dumplings, there is the fragrance of reed leaves.)

3. 3 at a time to take 3 to 4 pieces of reed leaves, a little overlap and discharge, rolled into a cone shape, the left hand holding the reed leaves right hand roll

4. Pour full of glutinous rice, gently knocked with the hand, so that the rice as much as possible to load solid

5. This time, we need to pay attention to the technique: switch to the right hand to take the body of the zongzi, the left hand's middle and ring fingers of the fork gently support the vertebrae in the middle and lower part of the right hand will be the right hand of the vertebrae other than the reed leaves covered

5. p>

6. from the outside down gently fold a circle, press tight

7. take a rope about thirty centimeters long bundled up, fastened

8. one by one to do a good job

9. into the rice cooker to add the dumplings did not exceed the water 1 cm, the first open a little boiling on the power off to simmer for 10 minutes, and then two open each open to simmer for about 10 minutes. Finally simmer for about an hour