1. Boil the cold water first, and then add the zongzi leaves. When the water boils again, you can turn off the fire. Take out the zongzi leaves and put them in cold water for later use. Never cook zongzi leaves in cold water or cool them in boiling water, or they will turn yellow.

2. Reed leaves, also known as bamboo leaves, can be divided into reed leaves and bamboo leaves. Zongzi leaves grow in the vast mountains, with developed roots and vigorous vitality. It is not only a good vegetation for soil and water conservation, but also a natural green food. Zongzi leaves can be used not only to wrap Zongzi, package other foods, decorate the dining table and set off food, but also to make utensils and lunch boxes.

3. How long should the leaves be cooked: Add a proper amount of water to the pot. After the water is boiled, put the leaves in the water and simmer for about 10 minute. If the cooking time is too long, it will easily affect the freshness of the leaves, so that the leaves lose a certain fragrance, and the finally cooked jiaozi also lacks the fragrance of the leaves; If the used zongzi leaves have not been cooked, it is easy to make them unusable if they are cooked for too long. If the cooking time is too short, it is easy to make its sterilization incomplete.