How to make Zongzi for Dragon Boat Festival

As people's living conditions have improved, they have begun to pay attention to health preservation. However, many people have great misunderstandings about health preservation. Health preservation is not about taking health care medicine, or spending money on maintenance. Keeping in good health is a state of mind that requires you to start from the most basic aspects of life, such as diet. Well, now I will introduce how to cook the Dragon Boat Festival rice dumplings.

1. Wash 750 grams of glutinous rice and soak it in clean water for a day (if you want it to be stickier, soak it for a longer time). Generally, half a day to a day is enough, and a few hours is also fine.

2.1 Cut the Cantonese sausage into small pieces for later use.

3.2 Wash the candied dates and cut them in half for later use.

4.1 Start making rice dumplings! First, cut off the hard tip of the root of the zong leaves, and use one or two pieces of zong leaves to form a cone along the edge. Spread the soaked glutinous rice and fillings (one or two candied dates or sausages) in the cone-shaped bowl. Do not fill the cone with rice too full to avoid spilling.

5.2 Wash the rice dumplings leaves with clean water first, then add cold water to the pot, put in the rice dumplings leaves and cook until boiling. Then soak the cooked rice dumplings leaves in cold water for later use. (The cooked rice dumplings leaves become tough and not prone to cracking or breaking).

6. Hold the conical bowl tightly with your left hand, fold down the leaves on top of the bowl to cover the glutinous rice, and wrap both sides of the bowl. Use the tiger's mouth to pinch the corner formed by the folded leaves, and start to tie the triangular body of the rice dumpling tightly with cotton thread. (As long as you tie the two corners of the rice dumpling, even if you use only one thread, it will not fall apart if you make a loose knot. This is the way my mother has always used to tie ropes).

7. Continue wrapping all the dumplings. I used one and a half kilograms of rice to wrap 22 dumplings. All the leaves were used up (some of the leaves were damaged), but there was still a little rice left, just enough to make porridge!

Today I’m going to introduce to you the Dragon Boat Festival rice dumplings that I’ve collected for many years. I hope that they’ll be welcomed and liked by you. If you’re interested, feel free to try making them according to my method.