1

Buy zongye. There are several varieties of zongzi leaves. Authentic zongzi leaves are: green, dark green, dark green with light yellow dots, and green leaves with yellow irregular dots, etc. The front is shiny and the shape is slender, wide and short. But all in all, the zongzi wrapped in zongzi leaves have a special green flavor.

How to make zongzi

2

Cleaning the zongzi leaves: soak them in clean water for half an hour, then spread them on a flat board one by one with a clean brush, and wash them gently on both sides with running water, then rinse them twice with water in a larger basin or bucket, and wipe off the water with a clean towel for later use.

three

Taomi Clean the impurities and silt in the glutinous rice, wash the rice with clear water twice, and filter the water, that is, wash it and pack it. Keep the rice dry and don't soak it again. This way, the cooked zongzi is full, strong and delicious.

four

Ingredients. According to taste: salty, sweet and white. Salty taste: ham, peanuts, red beans, mung beans, a little salt (add a pepper to each zongzi when wrapping); Sweetness: appropriate raisins, red dates, medlar or preserved fruit can be added according to personal tastes and habits; White taste: No ingredients are added to keep the original taste of glutinous rice and the clear fragrance of zongzi leaves.

five

Make dumplings. Prepare scissors, spoons, and binding threads, roll the zongzi leaves into a funnel shape, so as not to leak rice, scoop in the prepared raw materials, and then use chopsticks to make them tight (that is, the dried rice that is washed and packaged is just right and delicious after boiling), and bind them and seal them, and the shape is not limited, so as not to leak or come loose.

six

Cook zongzi. The wrapped zongzi should be discharged one by one, compacted, compacted, leaving little space, soaked with cold water, and boiled on high fire, that is, when the fire is reduced to five or six, the zongzi will be fully cooked until soft and fragrant.