Prepare glutinous rice, meat, candied dates and zongye. The glutinous rice should be mixed with soy sauce the night before, soaked and scrubbed with dried zongzi leaves, and the meat cut and soaked in soy sauce. The glutinous rice with candied dates does not need soy sauce.

Take a piece of zongzi leaf, and fold it downward in the middle into a funnel shape (half on the top and half on the bottom), without gaps.

Fill in a small amount of glutinous rice and spread it flat.

Put in two candied dates. I bought big candied dates from the supermarket with a pit in the middle.

Cover the candied dates with a layer of glutinous rice, not too full, or it will be difficult to close them.

Cover the dumpling leaf with the stuffing and press it tightly. If the dumpling leaf is too short, you can take another small dumpling leaf and fold it in half to cover it with the stuffing.

As shown in the picture, it is after adding a piece of zongye. Hold the covered zongye with the lower hand and hold it tightly.

By the step above, there are actually three corners, and the fourth corner is the most difficult to wrap. The lower hand holds the upper leaf tightly, and the right hand folds the upper leaf downward to make a small corner that will not leak. Hold it with your left hand and get the thread with your right hand. This step needs more practice to look good ~

One finger of the left hand buckles one end of the thread, and the right hand starts winding, winding 3-4 times per line, winding it tighter, tying a knot at 2/3 and changing the head to continue winding.

Tie a knot after winding tightly ~ The most important thing about zongzi is to wrap it tightly, squeeze it hard with your hands and tie the rope tightly.

The same is true for big meat dumplings. It is best to have a piece of fat and a piece of lean meat.