1. The rhubarb was soaked for five hours.
2. Ingredients prepared: salted egg yolk, bean paste, candied dates. Other auxiliary: Zongzi leaves, string.
3. Just burn the thread. Tie a knot, otherwise it will be messy.
4. The zongzi leaves I bought are good, just wash them in water.
5. All the materials are ready, start to pack.
6. Three leaves, cut off the roots, and make a roll.
7. Put a small amount of rice first, then the stuffing, and then put the rice, gently pressing with your hands. In the picture, the red bean paste I made first, because my husband kept talking about red bean paste. But I have a soft spot for salted egg yolks.
8. Seal one leaf, pinch both sides, and fold down the other two leaves. Wrap it with cotton thread to make the styling.
9. Tie tighter. Be sure to seal the mouth.
10. Put the zongzi into the electric pressure cooker, stewing meat.
11. Very fragrant.
