Zongzi leaves: Indocalamus leaves, or winter leaves, or banana leaves.

Bandage rope: banana bark, or water grass, or cotton thread.

Stuffing: glutinous rice, red beans, pork, peanuts, and more, such as red dates, sesame seeds, chestnuts, mushrooms, ham and so on.

Accessories: spiced powder, salt, edible oil, soy sauce, sugar, etc.

Specific steps of making zongzi:

Required ingredients: glutinous rice1000g, millet 600g, black glutinous rice 400g, black rice 200g, sorghum100g, shredded corn100g, appropriate amount of red dates and appropriate amount of zongye.

Steps:

1, put all the miscellaneous grains of rice together in a larger basin, and rub them with your hands while washing them. You can mix ingredients at will, such as red beans and mung beans.

2. Soak the leaves in cold water for 30 minutes in advance to absorb water, and then cook them in boiling water for a few minutes to remove the green smell. Zongye can be bought in supermarkets or vegetable markets for a long time, and it is very cheap for a few dollars.

3. After washing the rice, soak it in clear water for several hours. I soaked it overnight the night before. The wrapped zongzi is easier to cook and tastes softer and more glutinous after soaking for a long time.

4. Wrapping method: Take a piece of zongzi leaf, fold it into a funnel shape, then add a proper amount of miscellaneous grains, and add 1 to 2 red dates to each one.

5. Then put some miscellaneous grains on it until it is full.

6. After wrapping, tie it up with a rope. If you are afraid of boiling, you can wrap more ropes.

7. After all the bags are wrapped, put them into the pot, and add cold water, so that the amount of water does not exceed the dumplings. Boil it with high fire first, then turn to low heat and cook slowly for 3 hours. Before, I heard a friend say that cooking 1 hour was enough, but I waited until 1 hour and took out one and tasted it. It was not good enough to be soft and waxy, so I cooked it for another 2 hours.

matters need attention

1, the amount of ingredients is relatively large, and the specific amount can be added as needed.

2. Many people can't fully grasp the method of wrapping zongzi for the first time, which is prone to rice leakage and boiling. It is recommended to bundle more with ropes.