1. Wash 411g of zongzi leaves, put them in a pot, add water to boil until soft, and drain them.

2. Wash the glutinous rice and drain it for later use.

3. Put the candied dates into a bowl, steam them until soft, take them out, remove the stones while they are hot, wash the raisins and drain.

4. Take 3 zongzi leaves with opposite hairs, first add 1/3 glutinous rice, add candied dates and a little raisins, then add 2/3 glutinous rice to make a triangular zongzi, and tie it tightly with a rope.

5. put the wrapped zongzi into the pot, add water and cook for about 2 hours with high fire, and then simmer for about 3 minutes with low fire, and then serve.

making materials: 511g glutinous rice, 151g jujube and 41 zongzi leaves.

Practice: 1. Wash the glutinous rice, soak it for 12 hours, and drain it for later use. Soak the leaves for 1 hours.

2. Wash the red dates, remove the core and soften them with water.

3. The two zongzi leaves are staggered, and the front ends are folded into bags, filled with 7 minutes of rice and dates, wrapped and tied with string.

4. Boil water in a deep pot, put zongzi in the pot and cook for 2 hours on medium heat until it is cooked. When eating, it is better to add some honey according to your own preferences.

1. Select 7-11 cm wide leaves of Futian Zongzi, cook them in a boiling water pot for 3-5 minutes to make them soft, take them out, wash them with clear water, and drain them

2. Put glutinous rice into a basket, rinse them with clear water, let the basket stand for about 15 minutes, drain the water, pour the rice into a wooden basin, and add sugar. Add 7 grams of sugar, 11 grams of salt, monosodium glutamate and white wine, rub them repeatedly, and use the ingredients to penetrate into the meat until it is frothy

4. Take 2 zongzi leaves in your left hand, with the hairy face down and the width of 1/5 overlapping, and take another 1 zongzi leaves in your right hand, with the smooth face up, and about 1/3 overlapping at the tail of the left zongzi leaves to extend them, at 2/5 of the total length. Three small pieces of meat (two thin and one fat) are placed horizontally on the rice in the order of thinness, fatness and thinness, and then covered with 61 grams of glutinous rice, which is paved. The grown rice leaves are turned, covered with rice, and wrapped into a rectangular pillow with a short corner, which can be wrapped with a rope until it is 81% tight. According to this method, wrap them one by one.

6. Boil the water in the pot, and then put the wrapped rice dumplings into the pot, with the water level about higher than the rice dumplings.