Material preparation: Indocalamus leaves and glutinous rice.

1 When wrapping zongzi, whether rice is leaked or not has a great relationship with the use of zongzi leaves. When wrapping zongzi, the zongzi leaves should be made into a funnel shape, so that glutinous rice will not easily leak out when wrapping zongzi.

2. When wrapping zongzi, be sure to tighten the bottom of zongzi leaves, so that glutinous rice will not leak out from the bottom. Many people think that the dumplings wrapped in this way are too small, but if they are loose, there will be rice leakage.

3. Many people like to eat big zongzi, so they will put a lot of glutinous rice into it when wrapping zongzi. In the process of cooking zongzi, if the zongzi is not firm, the glutinous rice will swell after drinking enough water, which will naturally leak out, so don't put too much glutinous rice.

4. Don't use plastic rope to tie the dumplings. Be sure to use a special rope to tie the dumplings. When tying the dumplings, be sure to tie them firmly, otherwise the glutinous rice will run out of the leaves.

The development of zongzi:

Zongzi, commonly known as Zongzi, is mainly made of glutinous rice and stuffing, which is wrapped with Indocalamus leaves (or Hiragi leaves, bamboo leaves, etc.), and has various shapes, mainly pointed and quadrangular. Zongzi has a long history and was originally used as a tribute to ancestors and gods. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, has spread far.

At the end of the Eastern Han Dynasty, the millet was soaked in plant ash water. Because the water contained alkali, the millet was wrapped in leaves to form a quadrangle and cooked, which was called Guangdong Suanshui Zongzi. At the same time, a small number of stuffed zongzi appeared, and the most popular one was pork zongzi. Zongzi, a kind of food, has been spread for a long time. In The Story of the Wind written by Zhou Chu, the prefect of Xinping in the Western Jin Dynasty, the word Jiao Mi was clearly mentioned: it is the fifth day in midsummer, and Fang Bo is the pole.

Enjoy corn and tortoise scales in Shunde. Millet is produced in the north, and glutinous rice is used to make dumplings, which are angular. In ancient times, it was called angular millet in the north. According to research, Zongzi appeared before the Spring and Autumn Period, and was originally used to worship ancestors and gods. In Jin Dynasty, Zongzi became the festival food of Dragon Boat Festival.