Purchase of Zongye:
1. The commonly used zongzi leaf is reed leaf. When buying, the selected leaf looks fresh and green. It's better to smell the fragrance. It's easier to wrap the wider leaf.
2. There are Ruo leaves packed in vacuum in the supermarket. The leaves are relatively wide and easy to wrap. However, they are not fresh enough. In addition, we don't know whether there are other ingredients in the leaves. If we can buy fresh Ruo leaves, it's better.
Production process:
The glutinous rice is washed clean, soaked overnight and drained for use. Put it in the fridge to cool and soak in hot weather. ）Wash jujube and set aside.
Wash Indocalamus leaves and reed leaves one by one, cut off the petioles, put them into the boiling water and scald for 30 seconds, then soak them in cold water for standby.
1. Take two Ruo leaves and stack them side by side.
2. Pull up the petiole to make it funnel-shaped.
3. Put in glutinous rice and dates.
4. Fold the two sides of Ruo leaf inward.
5. Fold the tail down, cover all the meters, and then fold the tail aside.
6. Tie the zongzi with cotton thread. If there is any extra leaf tail, you can cut it with scissors.
Boil zongzi: put zongzi into a pressure cooker, add water, cover the zongzi, cover the cooker, boil for 8-10 minutes and simmer for 1-2 hours.