2. Pour mushrooms, shrimps, oil, soy sauce, and salt into the soaked glutinous rice and mix well.

It's more delicious to marinate for half an hour before wrapping.

4. Divide seven eggs into 14, and you can wrap 14 zongzi. Cook the eggs first, then shell them, pour in soy sauce and marinate them in the refrigerator overnight (prepare one night in advance).

5. Take two pieces of zongzi leaves and fold them into a funnel shape.

6, put the rice in half, put half an egg, and then fill the rice.

7. Then wrap it up.

8. Tie a brown rope again.

9. Finally, put it into the pressure cooker. When the cold water does not pass the zongzi, start to calculate the pressure for 45 minutes when the pressure cooker is inflated, and then turn off the fire before exhausting.

10, hot zongzi is so delicious that it flies.