1. Boil the fresh zong leaves in the bag for a while, it will be more tough, and sterilized, and by the way, you can also see if it is soaked in copper sulfate.
2. Soak the glutinous rice overnight. If the weather is too hot, it can be refrigerated
3. Soak the red beans overnight, if the weather is too hot, you can refrigerate
4. Mix the soaked glutinous rice and red beans evenly
5. Wash the zongzi leaves, take one piece for the larger one, use two pieces for the smaller one, and put the head and tail on top of each other
6. Fold in half and roll into a cone from the midpoint of one side of the zongye
7. Put some glutinous rice, then put in candied dates and peanuts
8. Scoop some glutinous rice and put it in for compaction (don’t get too much, leave some distance between the side of the rice and the side of the rice dumplings)
9. Fold down one side and press it on the rice, press another side down from the side, and fold the last part down, and bring the extra corner of the zong leaf to the bottom, so that the upper side of the zongzi is in a triangle shape, which can be tied up with a rope. .
10. Put the wrapped rice dumplings into the pot after boiling water, heat for half an hour (medium heat for 1 hour), turn off the fire and keep it stuffy for another half an hour.
