1. Simple processing method: soak the sun-dried zongzi leaves in cold water for 2-3 hours, then directly cook them in cold water for 4-5 minutes, take them out and wrap them.

2. Cooking precautions: If you have enough time, you can soak for a while, soak one night in advance, and add the right amount of water to the pot the next day. After the water boils, add zongzi leaves and cook for about 10 minutes. Cooked for too long, the freshness of leaves will be affected, and the Qing Ye flavor of leaves will be lost. 10 minute can not only keep the color and elasticity of leaves, but also sterilize them.

3. Dried zongzi leaves are brittle and need to be soaked in water to be tough, hygienic and clean. Cleaning requires patience and can be soaked for a long time.

4, you can add some salt when cooking, which can sterilize. After cooking, pour off the salt water from the boiled zongzi leaves, rinse them with hot water, and then soak them in the pot for later use.