1, 3.5 kg of glutinous rice, washed, put in an empty basin, drained and dried in the sun. Description: Water should be dried. On the one hand, zongzi is hard and fragrant, and on the other hand, it is convenient for filling rice.

2, 750 grams of leaves, washed with water, cut off the extra corners of the head; Then put water in the pot, bring it to a boil, boil the zongzi leaves in water until they are soft, take them out, soak them in cold water, and let the palm leaves open completely. Description: Fresh palm leaves are very hard and prickly, and they are very supple when scalded.

3. Start making dumplings! Fold three undamaged palm leaves into one piece, and stick the tails together in three. Then, roll the palm leaves into a paper tube and clamp them with your left hand.

4. Roll up the lower part of the zongzi leaves to form two sharp corners. Note: You can't leave a seam in the sharp corner. If there is a seam, the water will sink in when cooking, which will make the whole zongzi rotten.

5. Wrap the palm leaves around the zongzi body and then roll them to the tip of the zongzi in the lower right corner; Then roll the corners of the zongzi leaves into the shape of an inner paper tube.

6, gently pull the tail of the palm leaf, the tail is gradually tightened, and the outer shell of the triangular dumpling is ready, with two sharp corners.

7. Finish one shell, and then make another one in the same way. In a short time, many shells will be finished. Each shell has a hole the size of a thumb, which is convenient for holding rice. The rice dumplings made in this way are very hard and very fragrant.

8. Start filling rice and put rice in each shell. In order to make the rice stuffed without gap, you can put a chopstick in it and poke it, especially at the two sharp corners.

9. When the rice can't get in, it means that the rice inside is full; Start tying zongzi, press another zongzi leaf on the rice mouth of zongzi, then turn several turns, and tie and seal it step by step.

10. Tie the zongzi with cotton rope, starting from the head of the zongzi and winding it several times to ensure that the zongzi will not rot when cooked.

1 1, start cooking zongzi. Zongzi is more difficult to cook, but it is not difficult with a pressure cooker. Put water in the pressure cooker and throw it into the zongzi. The water must be deeper than the zongzi, and then boil it with high fire. When you hear the creak, simmer it with medium fire for about 30 minutes.

12, after some waiting, zongzi can finally be eaten. A large pot full of zongzi is also very attractive just smelling the fragrance. Peel it off and put some sugar in it, which is really fragrant and delicious.