1. Wash the zongzi leaves, then add boiling water to boil for 5 minutes,
2. Fish out and float
3. Wash the glutinous rice and soak for more than 8 hours
4. Take 3-4 pieces of reed leaves and arrange them
5. Fold in half to form a funnel shape
6. Put in the right amount of glutinous rice
7. Put in candied dates
8. Spread a layer of glutinous rice on top, compacted
9. 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)
10. Then bend the zong leaves to one side to wrap the zongzi
11. Then tie them tightly with cotton thread and wrap them up in sequence.
12. Put the zongzi in the pressure cooker, add water that is higher than the zongzi, cover and valve, turn the heat to SAIC, turn the heat to medium and low for 30 minutes, turn off the heat, and let it cool before eating.
Tips:If it is an ordinary pot, cook for a while on high heat and turn to medium heat for at least 1, 5 hours. Moreover, during the entire cooking process, the water must be completely immersed in the rice dumplings. If there is less water in the middle, add enough hot water. Don't rush out the cooked rice dumplings after turning off the heat. Continue to simmer in hot water for 1-2 hours to make the zongzi more soft and waxy.
