1. Soak the rice dumpling leaves and the grass tied with the rice dumplings in clean water overnight (it is better to change the water several times during the period), scrub them and set aside (I use dried rice dumplings leaves, such as fresh rice dumplings leaves can be washed directly)
2. Wash glutinous rice, lotus seeds, peanut kernels, and red beans, soak in clean water overnight, remove and drain
3. Take two zong leaves and overlap them, with the smooth side facing inward, and fold them into a funnel shape about one-third of the zong leaves.
4. Rotate the zong leaves at the short end of the inside to make it a more pointed and slender funnel (the sharp corners below must be tightened to avoid missing rice)
5. Put about half of the filling of step 2 first, and use chopsticks to gently insert a few times (the pointed corner below is relatively small, sometimes the filling will not get stuck, just insert a few times to solve this problem )
6. Put two candied dates and the filling of step 2 to the edge of the "funnel", and then compress the glutinous rice with your hands.
7. Fold down the top of the zong leaves to cover the filling (fold it down and squeeze the two sides of the zong leaves with your hands)
8. Then bend the zong leaves to one side
9. Then tie them up with rope grass, then trim off the petioles with scissors, and the zongzi will be wrapped.
10. Boil zongzi: Put the wrapped zongzi in a pressure cooker, pour water that is almost flush with the zongzi, cover the pot, turn to medium heat and cook for about an hour, turn off the heat, release the pressure and remove the lid. can
