1. Soak the rice and red dates in water for one hour
2. Wash the zong leaves with water
3. Take two zong leaves and stack them together
4. Roll one end inward
5. Put some rice, then red dates, and finally cover with a layer of rice, sprinkle with a few red beans (note: soak the red beans overnight or boil for 10 minutes, this is more cooked), and finally cover the rice dumplings Live, because I am clumsy, so there is no way to spare the filming step in the process
6. Tie tightly with a thin cotton rope to prevent the rice from leaking, so that the cooked rice dumplings are more elastic and delicious
7. Put a small grate under the pressure cooker, put the zongzi code on the small grate to prevent the pot from sticking, fill it with water, and not pass the zongzi
8. Put another grate on top of the zongzi and press a stone. This is what the mother-in-law learned. As for why, I don’t know why. I guess it might be that the rice in the zongzi will not be soaked out, so that it can be cooked tighter. Bar
9. Cover the pot and start cooking. After SAIC, turn to medium heat and cook for two hours, but it depends on the situation of your own pot, the amount of rice dumplings and the amount of water.
10. It is out of the pot and ready to be eaten, soft, waxy, sweet, and delicious!
