0 1 zongzi, first soak the glutinous rice for one night, so that the cooked zongzi is soft and delicious, and the cooking time will be shortened.
Before wrapping zongzi, clean the leaves of zongzi and jujube with clear water, and then take them out to dry.
When wrapping zongzi, put two or three leaves of zongzi together, and put the two ends together to form a cone with a sharp bottom.
Fill the egg cone with glutinous rice, add a few jujubes, and press gently with your hands. Rice should not exceed the edge of the leaves of Zongzi, otherwise there will be too much rice and it will easily spread out when cooking.
After adding rice and dates, buckle the remaining leaves of zongzi above the cone, fold them down and wrap them on the cone. Twist the remaining leaves on the edge of the zongzi, then wrap them with straw rope or string, tie a knot, and tie the zongzi tightly, and the zongzi will be wrapped.