Prepare materials and cotton ropes. Take one or two zongzi leaves and choose according to their size. Fold a triangle. Put a spoonful of rice. Add bean paste or candied dates and a spoonful of rice, and compact the rice by hand. The delicious zongzi is ripe.
Zongzi leaves are folded into triangles from top to bottom. Tie strong wrapped zongzi with cotton thread. Put zongzi into a pressure cooker, press a pot of water on it, cover the lid, press the pressure limiting valve to boil, and then turn the heat down for 45 minutes. ?
After cooking zongzi, put it in cold water to cool.
Zongzi, or Zongzi Zan, is a kind of Zan, also known as "corn millet" and "tube Zongzi", which is steamed by wrapping the leaves of Zongzi with sticky rice and is one of the traditional festival foods of the Chinese nation.
Zongzi appeared before the Spring and Autumn Period and was originally used to worship ancestors and gods. In the Jin dynasty, zongzi became the food of the Dragon Boat Festival. The custom of eating zongzi has been popular in China for thousands of years and spread to South Korea, Japan and Southeast Asian countries. ?
According to folklore, Zongzi is eaten to commemorate Qu Yuan, and it is said that Zongzi was handed down to commemorate Qu Yuan who threw himself into the river. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, is widely spread. Japan, Vietnam, Singapore, Malaysia, Myanmar and other places where Chinese people live together also have the custom of eating zongzi.