The spokesperson for the first grade students who learn to make zongzi is as follows:

The steps to make zongzi are as follows:

A. 5 pounds of fragrant glutinous rice, use (not too cold or too hot, Soak the glutinous rice in warm water for 2 to 3 hours (squeeze it 1 to 2 times to help the rice soak better). Use a small dustpan or filter basket to drain the water.

B. Soak 2 pounds of peeled mung beans in the same warm water for the same time, and drain the water.

C. 2 pounds and a half fat lean pork (the rice dumplings cooked with lean meat alone will not taste smooth and not fragrant enough), cut the meat into strips 2cm wide, 1cm thick, and 10-15cm long. Next Add a little refined salt, MSG (chicken essence), cooking wine, ginger slices, 1 tsp light soy sauce, 1 tsp sesame oil and other seasonings and mix well with chopsticks and set aside.

D. Boil the rice dumpling leaves in water. After the water boils for 10 minutes, take them out, wash them in cold water, cut off the excess at both ends, and drain.

E. Cut several strips of cotton thread, each about 20cm long. Place a towel on your legs (knee area) in case your clothes get wet.

F. Take two pieces of rice dumpling leaves (both reverse sides) and overlap them in opposite directions (not completely), put into a small bowl (125 grams) of rice, and use your index finger to lightly mark the middle of the rice. word, add 1 or 2 tablespoons of mung beans, then put the meat strips, put an equal amount of mung beans on the meat strips, and then fill in 123 grams of rice to cover the mung beans.

G. With your right hand, first fold the outer end of the rice dumpling leaves inward and back, wrap one end and then use the same technique to complete the other end. When tying the rice dumplings, tie them once in the middle and then tie them one by one from one end to the other. To one end to prevent deformation, the rope should not be too tight (explosion due to boiling) or too loose (water intrusion), just pull it lightly and it will not move.

H. After tying, put them into the pot one by one, then add cold water to cover the rice dumplings by about 1cm, and light the fire... After the water boils for 15 minutes, switch the positions of the upper and lower rice dumplings in the pot, and then cook over slow heat. 1 hour is enough.