Raw materials: glutinous rice, zongye, white glutinous rice, red beans, mung beans, sorghum rice, purple rice and red dates. Practice: Wash all the materials and soak them in water for one afternoon. Soak the dried zongzi leaves in water for one day. If they are not very soft, cook them in a pot. Take two zongzi leaves, fold them in half, roll them into a cone from the middle, put a jujube first, then fill in bibimbap, pull down the upper two leaves and wrap the cone at the bottom. Wrap it up and tie it with a rope. Put the wrapped zongzi into a pressure cooker, add water to the zongzi, and simmer for one and a half hours on medium-low heat. Don't open the valve and stew for several hours.