Qingshui Zongzi

Qingshui Zongzi

1. After the glutinous rice is soaked in clean water overnight, gently twist it with your fingers to break it, indicating that the soaking is complete.

2. Soak the dried bamboo leaves overnight in clean water and wash them off.

3. Boil water in a pot and heat the bamboo leaves a little.

4. Cut off both ends of the bamboo leaves.

5. The two bamboo leaf hairs are overlapped with one side, the petiole comes out a little at both ends, and a cone is formed at 1/3 of the nest, put the rice in, and flatten it.

6. Hold the zongzi in this way and flatten the bamboo leaves to cover the rice.

7. After pressing out the two corners, press down the excess leaves on both sides with your right hand, pull out the left hand, pinch the middle of the leaves under the cover with your thumb and forefinger, and surround the zongzi tightly along the cone to the right.

8. Fix the two corners just folded with cotton rope.

9. Fix the other two corners.

10. After the whole package is complete, put it in a pot of cold water and cook for 1.5 hours.

11. Out of the pan.

12. Beautiful four-cornered rice dumplings. Dip it in sugar, it is fragrant, sweet and glutinous.