1. Ingredients: 5 pounds of glutinous rice, 400 grams of green beans, 300 grams of candied dates, 3 handfuls of oak leaves, 2 handfuls of Ruo leaves, and 1 handful of lotus leaves.

2. Prepare leaves: The leaves needed to make oak leaf rice dumplings include oak leaves, Ruo leaves, and lotus leaves. Those sold before the Dragon Boat Festival in the north are tied into handfuls and sold.

3. Boil the leaves: The purchased leaves need to be boiled to get the aroma of oak leaves. Put all the leaves into the pot, pour in water to cover the leaves, bring to a boil and cook over medium heat. Ten minutes. Then take out the leaves, wash them one by one with clean water, and tear the lotus leaves into long strips from the middle. The shorter ones can be spliced ??into two pieces.

4. Prepare the ingredients: Soak the green beans in cold water one night in advance. Wash the glutinous rice before wrapping, then pour a small amount of water and pour in the soaked green beans. There is no quantitative amount of beans. Depends on personal taste.

5. Make Zongzi: Pick up a piece of oak leaf and place it on the palm of your left hand with the tip of the leaf facing down. The other leaf’s tip points upward and intersect with the previous leaf. Lay out two layers like this. If there are any holes or Try to put the smaller leaves at the bottom, stagger the leaves, and then pour glutinous rice on the leaves. The amount of rice depends on the size of the leaves, just the right amount, and then put a candied date or red date on top.

6. Making Zongzi: After placing the rice, first fold the left and right oak leaves toward the center, then fold the lower leaves up, and pour an appropriate amount of soaked rice into the zongzi from the small opening on the top. water, and then fold the upper leaves down as flat as possible.

7. Making Zongzi: Wrap a Ruo leaf in the vertical direction around the outside of the folded Zongzi, and wrap it around once. The extra leaf tip can be cut off. Then tie it with horse lotus leaves in a circle, so that the zongzi is wrapped.

8. Cooking rice dumplings: Traditionally, they are put into a large iron pot in rural areas with a stone on top and cooked overnight. Now that we don’t have a large iron pot at home, we can cook it in a pressure cooker or electric pressure cooker. Put the wrapped rice dumplings into the pot, pour in water, the water should cover the rice dumplings, cover the lid of the pressure cooker, bring to a boil and cook for an hour, the rice dumplings are ready.

9. Remove the yellow water: the water used to cook the rice dumplings is dark yellow, and there will inevitably be yellow water in the cooked rice dumplings. Take out the cooked rice dumplings and place them side by side on the basket, steam them in a pot, and bring the water to a boil. After steaming for about fifteen minutes, the yellow water in the rice dumplings will flow to the bottom of the pot. Take out the steamed rice dumplings and let them cool before they are ready to use. Sprinkle white sugar on them. They are fragrant, sweet and very delicious.