Soak for 2 to 3 hours and cook for 4 to 5 minutes. If the leaves of zongzi are cooked for too long, it is easy to lose a certain fragrance, so that the finally cooked zongzi lacks the fragrance of zongzi; If the used zongzi leaves have not been cooked, it is easy to make them unusable if they are cooked for too long. If the cooking time is too short, it is easy to make its sterilization incomplete.

Soak the dried zongzi leaves in cold water for 2 to 3 hours, and then boil them in cold water for 4 to 5 minutes.

If the leaves of zongzi are cooked for too long, it is easy to lose a certain fragrance, so that the finally cooked zongzi lacks the fragrance of zongzi; If the used zongzi leaves have not been cooked, it is easy to make them unusable if they are cooked for too long. If the cooking time is too short, it is easy to make its sterilization incomplete.

Zongzi leaves, also known as bamboo leaves, can be divided into reed leaves and bamboo leaves. Zongzi leaves grow in the vast mountains, with developed roots and vigorous vitality. It is not only a good vegetation for soil and water conservation, but also a natural green food. Zongzi leaves can be used not only to wrap Zongzi, package other foods, decorate the dining table and set off food, but also to make utensils and lunch boxes.