Cooking Steps

1. 

   Step1:Soak glutinous rice and beans. I've been soaking all day. I need to change water several times. It's hot. Don't soak it bad. The key is that there is no place in the refrigerator. If there is a place, refrigerate the bubble. I made beans and rice together. I can dye the rice a light red by the way. The finished product is more bleached. Zongziye is dry, soaked in water for 8 hours, or boiled for more than 10 minutes. There are two kinds of leaves this time. One is yellow and the other is green. They are very fragrant.

2. 

   Step2:I think the simplest way to make zongzi is Niujiao zongzi, also known as cone zongzi. It's better than the four corners, boat zongzi and long zongzi. Of course, it's different from person to person. It's good to eat at home. It's ok if the appearance is not disgusting. As long as it can cover the rice without leakage. Cut off the hard stem of the round head of zongzi leaf. Turn it clockwise. This is the same as the first step of traditional zongzi making.

3. 

   Step3:Don't let go. Then turn clockwise. Basically turn the round head of the leaf to the place where it coincides with the tip part of the leaf. This will form a long awl. Adjust the inner wall of the cone. Install glutinous rice and beans. Press it to make it tight. Don't fill it too full.

4. 

   Step4:Cover the blades on both sides and front of the opening.

5. 

   Step5:Fold down the rest of the leaves and wrap them. Fold them on both sides. Follow the trend. Fold them to one side of the zongzi body and tighten them.

6. 

   Step6:The folded part of the blade shall be tied with twine. Just a dumpling with ox horn.

7. 

   Step7:Put it in the pot and cook it. Add water until it is even with zongzi. Press a big bowl on it and then cover the pot. Boil in high heat. Turn down the heat and keep it slightly boiling. The cooking time depends on the size of zongzi. I cooked it for an hour.

8. 

   Step8:Don't rush to eat after the zongzi is cooked. Don't open the lid and stew until it's cool. There is a stew pot. Put it in and stew it overnight. Soak in water for a day. Add stewing. The fragrance of zongzi leaves and glutinous rice are integrated. Glutinous rice and beans become very soft, glutinous and fragrant. I claim to be on a diet. I have eaten three in one breath. I still want to eat. But I can't fit it in my stomach

9. 

   Step9:Allow me to show one more I promise. The object is better than the picture.