1. Ingredients: white glutinous rice dumpling leaves (because we have a lot of collective activity packages this time, the amount can be reduced if there are few people in the family) dears, you need to soak the white glutinous rice 24 hours in advance, the picture shows that it has been soaked
2. There are no fresh zong leaves on the market. I use dried zong leaves, which need to be soaked in advance. I soak them for 3 hours and then scald them with boiling water for disinfection.
3. The zong leaves that have been blanched in boiling water are washed, and the head and tail are repaired neatly with scissors. The one with the sharp point in the picture below is unrepaired, and the other is repaired.
4. Uncle demonstrated on the spot to wrap zongzi, 1. Roll the zongzi leaves into a funnel, 2. Fill in white glutinous rice, poke and compact with chopsticks. 3. Roll the short side inward, 4 cover the long side, and wrap 5 cotton ropes. Tie tightly at the corner opposite the upper short side.
5. Zongzi is harder to cook. After boiling in a pressure cooker, simmer on medium heat for about 40 minutes to 1 hour.
Tips:It is best to cook it at night and take it out for breakfast. It will taste better when it is naturally cooled in the remaining temperature of the pot. The glutinous rice can absorb more of the fragrance of the zong leaves.
