2. First, cut off the head and tail of the bought reed leaves with scissors. If the stems and leaves of the head are hard, cut off more. In order to be able to bend freely, clean them with water after cutting.
3. Fold the washed reed leaves in half, put them in a pot and cook them with clear water. Turn off the fire when it boils, and you can't keep cooking, otherwise the fragrance of the leaves will be gone. Then wash the cooked reed leaves with clear water and cool them to make zongzi.
4. Hold the two ends of the reed leaves and fold them like inward folding. When folding, there should be no gap at the lower tip, otherwise it will leak rice.
5. Then put a little rice in the ground with a candied date in the middle, and then fill the whole gap with rice. When water is poured on rice, it will naturally flatten out.
6. Then gently pinch the rice part with your right hand, press it with your left hand, press the tail behind, and then come around from below and pinch it with your left hand, and the sealed part is completed. Wrap the string around several times and tie a slipknot.