1. Soak the zongye and malian (rope) a few hours in advance
2. Soak two kinds of rice at the same time
3. There are many kinds of wrapping methods. I stack two zong leaves together and circle a small bucket at the root of the leaf.
4. Put rice
5. Then buckle the "small bucket" upside down
6. Enclose the rest of the zongzi leaves homeopathically around it, pinch the middle, and then the four corners of the zongzi will come out
7. Bundle Malian
8. A total of 17 medium-sized rice dumplings
9. Use a deeper pot, the water is higher than the rice dumplings, and cook for 40 minutes. I use a pressure cooker without pressure.
10. The cooked zongzi can be soaked in water for several hours to make it softer
11. Wrapped the night before, I like to eat cold and strong, and don’t need to heat the next morning
12. Two-meter rice dumplings for the Dragon Boat Festival breakfast with barley and red bean soup
