Second, the practice:
1. Soak the zongzi leaves and the grass tied with zongzi in clear water for one night (it is best to change the water several times during the period), and then wash it clean for later use (I use dry zongzi leaves, if fresh zongzi leaves are washed directly).
2. Wash glutinous rice, millet, peanut kernel, coix seed, mung bean, red bean and lotus seed, soak them in clear water for one night (in hot weather, put them in the refrigerator and freezer together to avoid odor), take them out and drain them; Wash and cut the red dates into small pieces and mix well with other soaked materials.
3. Overlap the two zongzi leaves, with the smooth side up.
4. Put a proper amount of stuffing on the leaves.
5. Fold up the two long sides of the leaves to cover the stuffing.
6. Fold the tip of the zongzi leaf and cover it just where there is stuffing.
7. Then fold the other end of the leaves.
8. Fold down the extra leaves (or cut them off).
9. Then tie it with rope grass.
10. Put the wrapped zongzi into a pressure cooker, pour in the water that has flooded the zongzi, cover the lid, turn the fire to medium heat for about an hour after boiling, turn off the fire, release the pressure and take it out.
Third, matters needing attention:
1. You can boil the leaves in boiling water for a few minutes before wrapping them. After cooking, the leaves will not be as crisp as the raw leaves, but will become softer and easier to wrap. If you are new, you are advised to cook the leaves before wrapping them.
2. Tie the zongzi a little tighter, so that the zongzi won't come loose during cooking.
3. The "Babao" in Babao Zongzi can be matched with other materials except glutinous rice according to your own preferences, but it should be noted that the total amount of other materials cannot exceed the amount of glutinous rice.
For novice friends, don't put too much stuffing when you start packing, and put less stuffing to make it easier to operate.