1 Zongzi leaves are more flexible. Try to choose fresh zongzi leaves when wrapping zongzi, so that zongzi leaves are more elastic. Or put zongzi leaves in salt water and cook for 10 minute, which can also enhance its toughness. Leaves with good toughness will not break due to the increase of temperature.

2 fold the leaves of zongzi. When wrapping zongzi, generally, two leaves of zongzi should be staggered, folded upward from the lower third into a funnel shape, and the extra one should be left blank, so as to ensure that the zongzi is wrapped tightly and avoid rice leakage.

It is not advisable to pack too much glutinous rice when 3 dumplings are packed, and it is forbidden to pack them all at once, because glutinous rice will expand when heated. If the bag is too full, it will lead to cracks in the leaves of zongzi, resulting in loose rice leakage.

4 The last step of tying the rope to wrap the zongzi is to tie the rope. Don't tie the rope too tightly, because the glutinous rice and ingredients in the zongzi will swell relatively during the stew, and if tied too tightly, it may explode. But at the same time, it should not be too loose, otherwise a lot of water will enter the inside of zongzi when cooking, which will make the leaves of zongzi and rice blister seriously and leak rice.