1. Soak the leaves with clear water one night in advance and brush both sides of the leaves repeatedly the next day. For the sake of safety and sterilization, steam the leaves for another half an hour and let them cool, then the leaves will become soft, and you can enter the process of wrapping jiaozi.

2. Sun-dried zongzi leaves don't have all the fragrance of fresh zongzi leaves, and fresh zongzi leaves are more fragrant. After the leaves of rice dumplings are dried in the sun, the original fragrance of bamboo leaves will be "locked" in the leaves of rice dumplings, so the original fragrance of bamboo leaves can penetrate into rice dumplings more, and the cooked rice dumplings are more fragrant.

3. The processing technology of zongzi leaves generally includes washing, boiling, washing, soaking and cutting. After these processes, the zongzi leaves will become more elastic, so that the zongzi leaves will not break when wrapped. Also, zongzi leaves are more likely to penetrate their own flavor into zongzi, so it will taste fragrant.