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1
Wash the glutinous rice and soak it for 2 to 3 hours. -
2
Candied dates. -
3
Rinse the purchased rice dumpling leaves repeatedly, put them into the pot and cook for 15 minutes (turn over and cook). -
4
Prepare the string in advance and start wrapping the dumplings. It looks pretty standard. -
5
Wrap all the rice dumplings one by one (I use one brown leaf to wrap, novices must use 2 brown leaves to prevent leakage). -
6
First put the zongzi into the pot. -
7
Add cold water (use an iron pot to cook because it resists burning). -
8
After boiling, change the heat to medium-low and simmer for an hour (add boiling water halfway through). -
9
It was cooked at 9:30 last night. It was simmered in the pot all night. I took it out this morning and washed it in cold water. The shape of the dumplings was standard, and they did not fall apart or leakage (can be Put it in the refrigerator and eat it tomorrow morning). -
10
Can be eaten hot or cold. -
11
The dumplings are evenly sized and wrapped in one palm leaf (the leaves are not wide), so there is no rice leakage, which is also a technical job. -
12
Tomorrow is the Dragon Boat Festival, and eating zongzi is a traditional custom during the Dragon Boat Festival. -
13
Peel off the brown leaves, white glutinous rice, red candied dates, glutinous, sweet, and tempting to the taste buds.