1. Take two zongzi leaves and wet them. The tips of the two leaves face outward and overlap on the palm of your hand. Hold both ends of zongzi leaves with both hands, cross inward, fold into a funnel shape, turn the leaves inside around it, and then put them back to form a cone shape.

2. Put a certain amount of glutinous rice into the funnel and poke it down with chopsticks until the conical glutinous rice is completely pressed down, leaving no gap.

3. Then fold the top two zongzi leaves forward, wrap the top zongzi, and then clamp the middle zongzi tightly together and fold it to one side.

4. Wrap the two corners of the zongzi several times with rope, wrap the zongzi tightly and tie a knot at the top. This step is very important. If the rope is not tied tightly, zongzi will come loose when cooking. )

Precautions:

1, use straw rope or cotton thread for zongzi, and never use plastic glass rope, because zongzi tied with plastic fiber will produce some toxic components at high temperature.

2. When buying zongzi leaves, you should distinguish between ordinary zongzi leaves and green ones. Ordinary zongzi leaves are natural in color and have no peculiar smell. The boiled zongzi leaves are brown, the green ones are colorful, giving off a faint medicinal smell, and the boiled zongzi water is green.

3. It is also important to handle the leaves of Zongzi. First, put the leaves of zongzi into the pot and add a proper amount of salt, which can not only sterilize, but also make it tougher, so that cracks and fillings will not appear in the cooking process of zongzi.