Preparation of ingredients: Zongye, glutinous rice, black rice, red dates and rock sugar.
1, first put the glutinous rice, black rice and red dates in a basin, rinse them twice with clear water, then pour the clean water into the glutinous rice again and soak it for 3-5 hours.
2. Pour the water into the soup pot, boil the water with high fire, add the dried zongzi leaves, cook for five minutes with medium fire, turn off the fire after cooking, and soak the zongzi leaves in water for a while.
3. After the leaves are soaked, take them out, rinse them with clear water, and prepare to wrap the dumplings. Alternately put two leaves of similar size together, face up, and pinch both ends with your hands to form a funnel shape.
4. Hold the junction of leaves with your left hand, first put a spoonful of soaked glutinous rice, then add a jujube and a rock sugar.
5. Scoop in a spoonful of glutinous rice, spread it on the jujube, spread the four-corner zongzi on the leaves, and then compact it with a spoon, as shown in the figure.
6. Hold the leaves with your left hand, then fold the leaves on both sides inward, and then press them with your thumb, as shown in the figure.
7. Fold the top leaf of the rice dumpling again. Fold the extra leaves aside and pinch them tightly by hand. Then wrap the thread around the rice dumpling several times and fasten it, and a four-corner rice dumpling will be made.
8. When wrapping triangular zongzi, put two leaves of zongzi, face up, pinch both ends into a cone shape, add a spoonful of glutinous rice into it, add a jujube and crystal sugar, spread glutinous rice on the jujube, and compact it with a spoon.
9. After the glutinous rice is compacted, fold the leaves on it, fold the extra leaves on one side to form a triangle, and then tie the zongzi with a rope.
10, pour clear water into the soup pot, add the wrapped zongzi, boil the water with high fire, turn to low heat for one hour, and then stew in the pot for one hour. (You can also adjust the time according to the size of Zongzi.)