1. Soak glutinous rice a few hours in advance.
2. The quinoa is soaked several hours in advance.
3. Zongye and Zongsheng are also soaked in water.
4. Dates are naturally dried black dates.
5. Soak in water for easier peeling.
6. The rice is mixed and the dates are pitted.
7. Two zong leaves overlap, nest into a bucket, and put in rice.
8. Put dates in the middle.
9. Then put the rice to compact.
10. The height of the rice is lower than the edge of the leaf.
11. Put the "Mi Dou" upside down on the Zong Ye.
12. The thumb and index finger hold the middle of the zongzi, exactly four corners come out (the other corner is on the back).
13. Go around the rest of the zong leaves.
14. Bundle the dumplings with rope.
15. truss.
16. It's packed.
17. It just packed 10 medium-sized rice dumplings.
18. Add water to the pot and cook for about 40 minutes.
19. After turning off the heat, continue to soak for 2, 3 hours.
20. It's also good to eat cold.
21. The "squeaky" bite of quinoa is very slight, and the softness of glutinous rice is not monotonous anymore.
