Material preparation: Zongye, glutinous rice, etc.

1, take zongzi leaves, then wash them and cut off the tail.

2. After washing the leaves, choose the leaves of appropriate size. If the leaves are small, you can put them together with two pieces.

3. Fold the other end of the leaves into a funnel shape. The bottom of the funnel should not be empty, so it should be folded tightly, otherwise the glutinous rice will leak out.

4. Put the cleaned glutinous rice, peanuts, red beans and red dates into the rice dumpling leaf funnel and put a proper amount into it.

5. Then, press down the top leaf, press it with your forefinger, then fold down the extra leaf on the left and press it with your thumb.

6. Fold the extra leaves on the right and press them with your middle finger.

7. Pinch out the front sharp corner by hand, and then fold the extra leaves back from the right after pinching out the sharp corner.

8. Take out the white thread, pull the thread from the middle finger, wrap it from the palm position, and just tighten and tie the thread. Don't tighten it too tightly.

9. Then tie it up. Then take the wrapped zongzi and steam it.

The development of zongzi:

Zongzi, a kind of food, has been spread for a long time. In The Tale of the Wind written by Zhou Chu, the prefect of Xinping in the Western Jin Dynasty, the word "Jiao Shu" was clearly mentioned: "The midsummer is the end of five days, and Fang Bo is extremely harmonious. Enjoy the horns and tortoise scales in Shunde. " Millet is produced in the north, and glutinous rice is used to make dumplings, which are angular. In ancient times, it was called "angular millet" in the north. According to research, Zongzi appeared before the Spring and Autumn Period, and was originally used to worship ancestors and gods.

In Jin Dynasty, Zongzi became the festival food of Dragon Boat Festival. In Jin Dynasty, Zongzi was officially designated as Dragon Boat Festival food. At this time, in addition to glutinous rice, the raw materials for dumplings are also added with Alpinia oxyphylla, and the cooked dumplings are called "educational dumplings". Rice is mixed with rare animal meat, chestnut, etc., and the variety is increasing. Zongzi is also used as a gift for communication. In the Tang Dynasty, the rice used for zongzi was "white as jade", and the shape of zongzi appeared cone and diamond.

There is a record of "Datang Zongzi" in Japanese literature. In the Song Dynasty, there was already a "candied dumpling", that is, the fruit entered the dumpling. Su Dongpo, a poet, has a poem "See Yangmei in Zongzi". At this time, there were also advertisements made of zongzi piled into pavilions and wooden carts and horses, indicating that it was very fashionable to eat zongzi in the Song Dynasty.