1, this mainly depends on the size of the zongzi you want to wrap and the amount of stuffing. Usually, glutinous rice is soaked before being wrapped and then packaged. Generally, you can pack about 20 yuan.

2, regardless of size, it usually takes 2-3 hours to cook. If it's 100g of dried rice, it's about 300g after cooking, which is 6 Liang, so it's about the size of two women's fists. If it's 100 gram of wet rice, it will be about 200 grams after cooking, that is, 4 ounces, which is about the size of a fist. If it's 100 grams of cooked zongzi, it's 2 Liang, and it's a mini zongzi, slightly bigger than a duck egg.

It is worth noting that zongzi must be wrapped with straw rope or cotton thread, and plastic glass rope must not be used, because zongzi bound with plastic glass rope will produce substances harmful to human body after high temperature cooking.

When buying zongzi, we should pay attention to distinguish between normal zongzi and green zongzi. Normal zongzi is natural in color and has no peculiar smell. The water for cooking zongzi is brown, while the green zongzi is bright in color and smells like medicine. The water for cooking zongzi is green.

5. Don't use too much force to tie jiaozi with straw rope or cotton thread, so the rice grains will enter the red bean stuffing, which will cause the rice grains in jiaozi to be half-cooked. Bao jiaozi must pay attention to originality.