1, ready: glutinous rice, alkali, palm leaves, cotton rope.

2. Wash and drain the glutinous rice, add alkali, mix well, and let stand for 10 minute.

3. Then add a few drops of oil and stir well. Blanch the leaves in boiling water for a few minutes. After taking it out, wash both sides with clear water and drain the water for later use.

4. Cut the cotton rope to a suitable length, which is convenient for wrapping jiaozi and binding.

5. Take two leaves of Zongzi and pile them into a funnel, partially overlapping them, so that the rice won't leak.

6. Fill in a proper amount of rice, slightly compact it, cover the other end with leaves, pile the excess leaves aside, and finally close the mouth toward your own position.

7. Finally, just tie a cotton rope around the waist of Zongzi (when you tie it, lift it a little, so that it won't come loose).

8. Put the zongzi into the rice cooker, add the water that has not been added to the zongzi, add about 3g of alkali into the water and cook it with the zongzi, then cover the lid and press the soup button, which is 2 hours by default. Then press the ultra-fast cooking button in 15 minutes. Finally, don't take it out in a hurry and stew it for a while.

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