1, soak glutinous rice for 2-3 hours, clean the leaves of zongzi, cut off stalks, boil water for 3-5 minutes, and soak jujube in 10-20 minutes.
2. If it is just the beginning, it is recommended to use two leaves, which will be easier to operate. Fold some along the edge of the leaves, about 5 1.
3. Fold the leaf again, and put the small edge of the previous step on the left hand side, so that the corner becomes thick (this photo is unclear, and another one was sent at the end).
4. After putting the rice and jujube (the rice should be flat with the leaves, so that it will be full when wrapped), draw two circles and fold them towards one circle.
5. This part is folded towards the right hand and the outside of the body.
6. After folding, grasp it with your right hand, and the left hand will start to tie the rope along this part, and tie it round and round in the direction of the right hand, so that the bundle will not spread.
7. If the tying rope is in the right direction, it will not come loose and will not leak rice.
8. When cooking, the water must exceed the zongzi by about 3 cm, otherwise the top will be uncooked. Boil it on a high fire and turn it to medium heat for about 1 hour or 1.5 hours. Adjust the time according to the size of your bag. I will use it for such a large amount of time 1 hour for 20 minutes, and then turn off the fire and stew for 2-3 hours.