1: After washing glutinous rice twice with clear water, soak it in clear water for one night in advance; Soak the dried zongzi leaves in light salt water for 2-3 hours, then scrub the leaves with a brush, and then cut off the dry leaves and hard petioles at the head and tail; Clean the red dates for later use.

2: "1ring: ring into a cone" Take two zongzi leaves, arrange them face up, hold both ends by hand, and ring into a cone. It is best to fold a small crease at the tip of the cone, so as to avoid rice leakage during wrapping and cooking. [Note that this cone is just the size of a zongzi, not too big. ]

3: "2 put: put stuffing" pinch the junction of four leaves with your left hand, put a little glutinous rice in your right hand, then add 3 or 4 red dates, and finally cover with glutinous rice and compact with a spoon.

4: "3 Cover" Hold the cone with the left hand and pinch the front end with the thumb and forefinger to form a triangle. At this time, the right hand pinches the two corners of Zongzi with the thumb and forefinger, folds off the upper leaves, and covers it on the sticky rice, tightly covering it.

5: "Four fold in two" When the redundant leaves on the top are folded down, the thumb and forefinger of the left hand are released respectively, so that the upper leaves can press the lower leaves. First, the two sides are flattened and folded straight, and then the redundant leaves are folded right (or left). At the same time, the thumb of the left hand helps to fix them, so that the triangle is firm.

6. Finally, tie it with a rope. If you can't use your hands, you can use your teeth to help you bite it tightly ~