The steps of making zongzi are demonstrated

Father is a farmer, but he learned a lot of things, which era lack of food and clothing is a common thing, under the guidance of my grandmother, my father learned to make zongzi, since I was a child under the influence of my father, I learned at the age of 12, so far I have done it myself, never enough to buy, but also taught this craft to the 18-year-old daughter

Ingredients

Zongye 400 slice

10poundsofglutinousrice

Theglutinousriceissoakedforabout5hours,anditisnotdeformedwhencooked,andIlikewhitericedumplings ‘

Cooking Instructions

Soak the glutinous rice for about 5 hours
Tear the dumpling leaves small, wash them and cook them on the heat for 10 minutes, the rope is not broken, and it must be cooked
Choose the right leaves to wash, preferably in size between 4 and 6 cm wide is most suitable
The corners of the dumpling leaves must be in place, otherwise the rice will leak and it will not taste good when cooked
Turn the dumpling leaves down, pinch them with your right hand and fold them to the right according to the molding, the rice is about one centimeter away from the square mouth of the dumpling leaves, and the shape of the wrapping is more standardized
This is the shape of the horn number
: The rope is not loose and must be in place
The finished product is waiting to come out of the pot