1, Zongzi leaves need to be boiled. I believe many people just wash the dumplings with clear water before wrapping them, but if you want the dumplings to be wrapped, you must first boil the leaves, and then clean the leaves with clear water after cooking, so that the dumplings will be wrapped more firmly and the dumplings will not be scattered easily after cooking. If you use two or more zongzi leaves to wrap zongzi together, you must soak them in water before wrapping them, so that the two zongzi leaves will not be easily wrapped after being stuck together by water.

2. Don't add too much rice when wrapping zongzi. In the past, every time I wrapped rice dumplings, I had to fill them with rice, so every time I was told by my elders at home to pack a little less rice. In fact, many novices used to pack more rice when they wrapped rice dumplings. Everyone thought that the rice dumplings would be bigger, but they never thought that the rice inside would swell after cooking. If the rice was too full, it would of course make the rice dumplings loose. The correct way is to wash the rice with a little water after filling it, so that the rice in the zongzi will not be too full, and the zongzi will be softer and glutinous after cooking.

3. Press it with a heavy object. If you want to keep the zongzi, you should pay attention to not too much rice when you wrap the zongzi, but also pay more attention when you cook the zongzi. Many friends should have seen the elders at home press it with a heavy thing when cooking the zongzi, so that all the zongzi can be soaked in water and heated more evenly. This will not only make the zongzi cooked faster, but also make it not easy to boil, and the cooked zongzi will taste better.