1. Soak the glutinous rice two hours in advance, then add alkali and mix well after removing the glutinous rice
2. Soaked for a day, washed zong leaves
3. Take a piece of zong leaf of each size, and cut off the sharp point in the front
4. Volume method 1
5. Volume method 2
6. Rolling method 3, make one more circle. The zongzi is thinner, but there is as much glutinous rice as the glutinous rice in the bacon zongzi.
7. Take a small spoonful of glutinous rice and put it in the zong leaves
8. Insert the chopsticks a few times to let the glutinous rice enter the pointy position
9. Put in a small piece of bean paste
10. Put another spoonful of glutinous rice
11. The rope wraps around the rice dumplings in two loops, tied tightly
12. The cooked rice dumplings, minus the excess leaves
13. Put it in a pot, add water parallel to the zongzi, and cook for two hours. The zongzi must be turned over halfway through, so that the upper and lower zongzi are evenly heated.
Tips:1. Although it is sweet, there is no need to put sugar in the glutinous rice, only bean paste is used to enhance the flavor;
2. Only put the rice dumplings for 7 to 8 minutes full, the cooked rice dumplings will expand;
3. The rice cooker is heated on the top, so when the rice dumpling is half cooked, you need to change the dumplings on the top to the bottom to cook.
