Prepare glutinous rice, meat, candied dates and zongye. The glutinous rice should be mixed with soy sauce the night before, soaked and scrubbed with dried zongzi leaves, and the meat cut and soaked in soy sauce. Honey dates and glutinous rice don't use soy sauce.

Take a leaf of Zongzi and fold it down from the middle into a funnel shape (upper half and lower half) without gaps.

Fill in a small amount of glutinous rice and spread it flat.

Put in two candied dates. I bought big candied dates from the supermarket with a pit in the middle.

Cover the candied dates with a layer of glutinous rice, not too full, or it will be difficult to close them.

Cover the dumpling stuffing on jiaozi leaves and press tightly. If the jiaozi leaves are too short, you can take a small jiaozi leaf and fold it in half to cover the stuffing. See below.

As shown in the picture, it is after adding a piece of Zongye. Hold the covered leaf with a lower hand and hold it tightly.

To the above step, there are actually three corners, and the fourth corner is the most difficult to wrap. Hold the upper leaf tightly with your hands and fold it down with your right hand to make a small corner that won't leak. Hold it in your left hand and hold the thread in your right hand. This step needs more practice to look good ~

Tie one end of the line with one finger of the left hand, and start winding with the right hand, winding each line 3-4 times, and winding tightly. Tie the knot at 2/3 and continue winding, as shown in the figure below.

Tie a knot after wrapping it tightly ~ The most important thing about zongzi is to wrap it tightly, squeeze it hard with your hands and tie the rope tightly.

So is jiaozi, the meat eater. It is best to have a piece of fat and a piece of lean meat.

Finished product!

The cooked zongzi is full of fragrance ~ and it can be seen that it is tight ~