1. Soak glutinous rice in advance. It's easy to cook when cooked like this. About 40 zongzi were wrapped in 3 kg of glutinous rice, and there was nothing left. I like to eat red and put a handful. Red beans will make sticky rice less sticky, so friends who like sticky will not add it.

2. The peanuts have been soaked for a while, too.

3. Boil the dried zongzi leaves and tying ropes with boiling water before use. It's almost enough to boil water twice. This will not be brittle and cracked. I also added a spoonful of salt for fear of eggs or something. In addition, the petiole has also been trimmed with small scissors, and the hard handle has been cut off, so that the leaves will not be punctured when wrapping.

The leaves are rolled into a funnel shape, which can be folded under the rice to prevent leakage. Put rice, red dates and peanuts.

5. The long leaves above the funnel are folded down to cover the funnel, and the left hand is stuck and the leaves are wrapped. Wrap it with a rope. Wrap it a little tighter. Eat with a little muscle like this.

6. The code is in the pot. Squeeze together tightly. It looks good when cooked in this way, and will not be scattered because of boiling water.

7. The water is less than the size of zongzi. Bring the fire to a boil, and turn to low heat for about 2 hours. Stuff for a while.

8. Take it out and let it cool. It's good to eat in this way, and it doesn't stick to the skin. I wrapped square dumplings with four edges.