1. The round-grain glutinous rice (also called Jiangmi in the north) is washed clean, soaked in water, and covered with a ventilated lid to prevent dirt from falling in. About 3 to 4 days, do not stir or change the water in the middle. Note: The soaking time should be adjusted appropriately according to the local temperature.
2. On the third day, there were already many bubbles on the surface, and it smelled a little sour.
3. Decant the soaked rice water (the soaked rice water can water the flowers and wash the scale at the bottom of the pot). Rinse with running water.
4. After cleaning the zongzi leaves piece by piece, put it in a pressure cooker and add water to it. After airing, turn off the heat, soak for half an hour, and then rinse.
5. Cut off the sharp corners of the head of the zongye, and take 3 leaves with the light side up and arrange them in sequence.
6. Bend, overlap at the bottom, it is best to fold it to prevent leakage of rice.
7. Put a little rice in the sharp corner, then put two or three dates, and then put the rice to compact and smooth.
8. Tighten both sides with the left thumb and the middle pointer in the middle, press the upper cover down with the right hand, tighten at the triangle, and fold the excess zong leaves to the right along the way, and the growing leaves will wrap around the zong.
9. Tie two loops with marlan grass and tie a slipknot.
10. The zongzi should be lined up one by one, squeezed in a row, with heavy objects on top. Simmer for 2, 3 hours on low heat. For example, use a pressure cooker for 40 minutes after airing on a small fire. Keep the fire to a minimum throughout the cooking process. After cooking, continue to soak in hot water until the water is cool, then change the water and rinse the surface.
11. Soft waxy brushed.
