The whole process of wrapping zongzi and cooking zongzi

When I was a child, my grandmother would wrap a big pot of zongzi every Dragon Boat Festival, and the standard operation was ~ soak rice at night on the fourth day of the first month, wrap zongzi during the day on the fourth day of the new year, cook it at night, and eat breakfast on the fifth day of the new year. Cooking zongzi is also grandma personally watched, the bottom of the pot should be padded with a grate, in case of pasting the pot, the whole process with low heat, keep the water in the pot slightly open, and add hot water in the middle. In the past, the coal stove was not easy to control the heat, so others looked at grandma and were not at ease, for fear that the pot would be pasted, one was a waste of things, and the other was that they couldn't eat zongzi during the festival As he spoke, his heart was full of thoughts about his grandmother. Don't say much to knock on the key points 1.Rice beans should be soaked overnight in advance 2.The bagged zongzi leaves should be cleaned, the bulk reed leaves should be washed and boiled in boiling water for 3-5 minutes, soaked in cold water for later use 3.Boiled zongzi ordinary pot water boiled on low heat for more than 3 hours, stuffy for more than 2 hours, pressure cooker steam low heat for more than 1.5 hours, stuffy for more than 2 hours 4.The bottom of the ordinary pot must be padded with things, grates and the like, anti-paste pot, 5. The whole process of water should not be over the zongzi, no need to add water in the middle of the pressure cooker, and the water in the ordinary pot must be hot water 6. There is a weight on it, and the zongzi will not be boiled and fly (that is, the rice will run out) 7. It is no problem to freeze the zongzi that cannot be eaten for half a year 8. Do not put too many auxiliary materials other than glutinous rice, which will affect the viscosity, and do not exceed 1/4 of the amount of glutinous rice Years of experience, everything that comes to mind has been said