Cook the leaves in boiling water.

First boil the water in the pot, and then put in the processed rice dumpling leaves, so that the cooked rice dumpling leaves will be soft and tough. Boiling the leaves will not only sterilize the leaves, but also make them easier to shape and less likely to break. If you use cold water, it will lead to the yellowing of the leaves, because the cold water is cooked for too long, the toughness of the leaves slowly weakened, thus becoming stiff, so the leaves should be boiled in boiling water.

Wrapping dumplings leaves can choose to use dry dumplings leaves or fresh dumplings leaves, but choose to use fresh dumplings leaves flavor will be more fragrant.

Bought rice dumpling leaves need to be cleaned before use, first with water to the surface and back of the dust to scrub clean, cut off the ends. Then prepare a pot of water, add salt to the water, into the rice dumpling leaves soaked for about 3 hours, this can enhance the toughness of the rice dumpling leaves, because the fresh rice dumpling leaves are more brittle, direct use is easy to break, resulting in leakage of rice. After soaking, the pot of water boiling, into the rice dumplings, high heat cooking to boiling after 2 minutes and then turn off the fire, continue to let the rice dumplings soaked in water for about 10 minutes, take out the rice dumplings to clean once.