How to make zongzi

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn to make safe zongzi from me.

1. We can only buy rice dumplings leaves before the Dragon Boat Festival. This time we bought dried ones (I personally feel that they are better than the fresh ones in vacuum packaging, and the taste is stronger).

2. Soak the dried rice dumplings leaves and cook them in a pot for a few minutes. After they cool down, use scissors to trim the head and tail and set aside. Wash the glutinous rice, soak it for more than four hours (I soaked it the night before), drain and set aside (add appropriate amount of soy sauce and salt to the part used for ham rice dumplings and mix well, dice the ham, cut the chestnuts into small pieces, and add the peas to the glutinous rice and mix well).

3. Take a piece of rice leaf and fold it into a funnel shape from the middle 1/2, leaving a small hole at the corner.

4. Fold the bottom up a little more so that it will be very tight when wrapped.

5. Add rice and dates in layers (the ham has been mixed in advance, so just add it all at once), until the rice is 80% full (leave about 1cm wide edge on the rice leaf).

6. Hold the rice dumpling with your left hand (actually it cannot be called a rice dumpling at this point), and use your right thumb to press down the front end of the rice dumpling leaf.

7. Use your left thumb to press down the left side of the rice dumpling leaf.

8. Use your right hand to adjust the right side of the rice leaf slightly (be careful not to use too much force at this time, the rice leaf is now in the direction of the grain and is easy to tear), and press it slightly to the left side (there is no need to overlap the rice leaves on both sides, it is okay to leave a small gap).

9. Tidy up the tail, fold it forward and press it tightly.

10. This is what it looks like now.

11. Tie it tightly with thicker cotton thread (don’t be stingy at this time, the tighter you tie it, the chewier the finished product will be).

12. After wrapping, tie the ham dumplings into a string to avoid getting them mixed up.

13. Such a big basin. Once you master the method, it won’t take that long.

14. Put it into a pressure cooker, add water to cover the dumplings, cook over high heat until steam comes out, then turn to low heat for one hour.

15. Original red date rice dumplings (I forgot to take a picture of the ham one, so just use your imagination).

Cooking also requires a good mood. Let us try to make this safe rice dumpling in a relaxed and happy mood. Enjoying the cooking process is what housewives love most.