(1) Soak zongzi leaves and saline straw rope in water for half a day, then put them in a pot to cook for about 10 minute, and let them stand for half an hour. After picking it up, soak it in cold water until it is completely cool, and then dry the water for later use.

② In the meantime, take out the moon cake powder with ice skin, add 50 ml of water, and stir slowly and evenly for later use.

③ Add 50ml of water to the malt syrup, stir it slowly and evenly, slowly heat it to a slight boiling point, and then turn off the fire.

(4) After the syrup water is slowly cooled, pour in the mixture of ice skin powder and stir evenly.

⑤ Steam in water for 10- 15 minutes, take it out (be careful not to let too much steam enter the stuffing when steaming in the pot), spread it to about 60 degrees Celsius (stir it by hand when it is not hot), and divide it into 8- 10 portions with a knife.

Filling practice (8)

In fact, you can use any stuffing you like, but if you want to confuse the real with the fake, you need to prepare five kinds of stuffing: strawberry, mango, coffee, matcha and red beans. Strawberry and mango can use jam, coffee can use coffee cream, matcha can use matcha cream, and red beans can use red honey beans or red bean paste.

How to wrap zongzi?

① Take out the stuffing, divide it into small portions of 8- 10, put on disposable gloves, and drop a little salad oil on the gloves to prevent it from getting on your hands, and take it out.

(2) Prepare the cut crystal leather bag with stuffing and knead it into small balls for later use.

(3) Take out the treated zongzi leaves and saline straw rope, stack two or three pieces together, bend them into a cone shape, put them into a crystal ball for shaping, trim the extra zongzi leaves with scissors, wrap them into a cone shape, and tie them tightly with saline straw rope for shaping.

⑤ Put the wrapped crystal jiaozi in the refrigerator for more than 3 hours, and then take it out for eating.