Ingredients: glutinous rice, reed leaves and peanuts.

Step 1: Prepare fresh reed leaves, clean them and boil them until soft, then take them out and soak them in a big cold water basin, and cut off the roots of reed leaves.

Step 2: Wash the glutinous rice and peanuts in advance, put them in a pot, and soak them in water.

Step 3: Fold the three leaves in turn, with the tendons outside and folded into a funnel shape, with no holes in the sharp corners.

Step 4: Scoop in the rice, not too full, grab the funnel with your right hand, fold it with your left hand, and press it to make the rice more compact. Then wrap it around the leaves and pinch off the extra sharp corners.

Step 5: Take another leaf, still with tendons facing outward, fold it up and wrap it, use the needle to wear zongzi, puncture it, and then pull the tail of the reed leaf through the eye of the needle.

Step 6: Put the zongzi into the pot, add the clean water that hasn't touched the zongzi, bring it to a boil with high fire, and then turn to low heat for 40 minutes.

Tip:

1, clean the glutinous rice and soak it for a little while, not for a long time, otherwise the cooked zongzi will not be elastic enough.

2. When wrapping the zongzi, it should be tightly wrapped, and there should be no rice leakage at each sharp corner, otherwise the cooked zongzi will be loose and tasteless.

3. When cooking zongzi, you can't keep cooking with high fire, so the boiled zongzi is easy to crack. Bring it to a boil with high fire, and then simmer it with low fire.