In terms of ingredients, you can do whatever you want, such as red beans and nuts. Some friends recommend cashews to be delicious. )

1. Wash the fresh zongzi leaves, bring them to a boil, put them in a pot, cover them with medium heat and cook for about 20 minutes. When cooked, immediately open the lid and let them cool. Be sure to open the lid after cooking, or the leaves of zongzi will turn yellow and green.

2. Soak peanuts and candied dates in advance, wash glutinous rice and soak it in water, and prepare these for later use. The method of wrapping jiaozi is discussed separately below.

3. After all the dumplings are wrapped, put them in a pot big enough, add enough water, don't wrap the dumplings, press a steamer on it, and press a heavy object at the same time (my mother presses a machete at home) to prevent the dumplings from floating out of the water. So turn to low heat and cook for about three hours (depending on the number of zongzi). I remember when I was a child, if I used a coal stove, my mother would put zongzi in the stove for the night, and I could eat hot fresh zongzi the next morning. Illustrate the practice of homemade zongzi

The following is the whole process of my mother making zongzi.

1, the leaves of zongzi are relatively small, usually two are stacked together, so that a cone is rolled up from the tail.

2, put a little glutinous rice, then candied dates and peanuts.

3, put a layer of glutinous rice on it, not too much, nine points full.

4. Fold the tail of zongzi leaf and cover it. Holding zongzi in the left hand and folding the tail of zongzi leaves in half in the right hand. Remember not to cover it too tightly, and leave some gaps loose, otherwise the glutinous rice will burst when it is boiled.

5. Ok, fold the tail of the leaf in half, and then fold it to one side.

6. Tie the zongzi around your waist with a zongzi rope (mom didn't buy a zongzi rope, but used the white cotton thread at home).

* Making zongzi is very simple. Just roll up the cone and fold up the tail cover of the zongzi. The key is that rice can't be too full and can't be wrapped in porcelain, otherwise the leaves of zongzi will pop easily and taste hard when cooked.