Ingredients: 250g sago, 2 tablespoons salad oil, fine sugar, clear water, honey red beans 1 00g, purple potato paste, 30 pieces of zongye, and brown rope1roll.

1, prepare all the ingredients.

2. Wash the dried leaves twice, and then soak them in cold water for more than 3 hours.

3. Add two tablespoons of salad oil and three tablespoons of fine sugar to the sago and stir well with a spoon.

4. Pour150ml of clear water into sago, mix well and let stand for later use. Clear water should be poured in several times, so that sago can absorb water slowly, which makes it easier to cook thoroughly.

5. Dry the soaked leaves with kitchen paper, and cut off the hard stems at the head and the tips at the tail.

6. Apply a thin layer of salad oil on the smooth side of the leaves so that sago will not stick to the leaves.

7. Take two pieces of zongzi leaves, with the petioles facing each other and the smooth side facing upwards, and overlap them.

8. In one third of the leaves, the two sides form a funnel shape towards the middle.

9. A part of the funnel tip at the bottom should be overlapped inside, so as not to leak rice.

10, first put two tablespoons of soaked sago, and then put one spoonful of honey red beans.

1 1, add an appropriate amount of sago, fill the gap, and gently press it with a spoon.

12. Fold the blade upwards and cover the sago like a cover. Pay attention to pinch the corners, and it will be a triangle after covering.

13, the extra leaves are folded to the left.

14, with brown rope around the waist a few times, tie the knot.