Making Zongzi by yourself is an interesting and ceremonial traditional activity, especially around the Loong Boat Festival. Whether you are the first time or experienced, the following precautions can help you make delicious, beautiful and difficult to spread Zongzi.

✅ 1、 Precautions when preparing materials

1. Selection and processing of zongzi leaves

• Common zongzi leaves include:Indicalamus Leaf(Commonly found in the south, with a strong aroma) andreed leaf(Commonly used in the north, with light colors).

• Bubble HairSoak the dried zongzi leaves in warm water for 4-6 hours or in cold water overnight, then boil in hot water for 5 minutes to sterilize and soften.

• cleanGently brush the surface with a brush to remove dust and dirt, and rinse thoroughly repeatedly.

2. Glutinous Rice Processing

• Pre soakingGlutinous rice needs to be soaked for 4-8 hours for easier steaming and softening. You can choose white glutinous rice, black glutinous rice, or a mixture according to your preference.

• Seasoning (optional)To make salted zongzi, you can mix it with a little salt or soy sauce after soaking; Sweet zongzi does not require seasoning.

3. Filling preparation

• Common fillings for sweet zongziBean paste, honey dates, peanuts, purple sweet potatoes, etc

• Common fillings for salted zongziSalted egg yolk, pork belly, preserved meat, shiitake mushrooms, shrimp, etc. (need to be marinated in advance for flavor)

✅ 2、 Tips and Details of Making Zongzi

1. Folding zongzi leaves method

• Overlap two zongzi leaves and fold them from the middle intofunnel-shapedThe bottom must be pinched tightly to prevent rice leakage.

2. Proportion of rice and filling material

• Don't fill the rice too fullReserve about 1/4 of the space as glutinous rice will swell during steaming.

• The filling is in the middle to ensure the rich taste of Zongzi.

3. Bandaging method

• After packaging, use itFine cotton rope or grass ropeTie the Zongzi tightly to ensure that it is not loose or leaking.

• The technique should be clean and neat, and the knot should not be too tight (crushing Zongzi) or too loose (easy to spread).

✅ 3、 Precautions for cooking Zongzi

1. Pot selection

• Ordinary pots, pressure cookers, or rice cookers are all suitable, depending on the quantity and time schedule.

2. The amount of water should be sufficient

• The water should be less than Zongzi at least5 centimetersAdd water in a timely manner midway to avoid dry cooking.

3. time control

• Ordinary pot:Boil for 2-3 hours(Salted zongzi takes slightly longer)

• pressure cooker:About 40-60 minutesimmediately

• Electric rice cooker: "Congee cooking/slow stewing" mode can be used, and it needs to be heated repeatedly for 2-3 times

4. Processing after boiling

• After cookingSimmer for 20-30 minutesTake it out again, the zongzi leaves are even more fragrant.

• If you can't finish eating, air dry and refrigerate or freeze for storage.

✅ 4、 Food Safety& Tips

• All ingredients should be kept as fresh as possible, and meat should be thoroughly marinated to prevent odors.

• If Zongzi is to be given away or kept for a long time,Suggest using vacuum packaging or freezing。

• Don't eat too much glutinous rice products at once, as it can cause indigestion.

• Diabetes, the elderly, childrenEat Zongzi in proper amount to avoid greasy and high sugar.

🧧 Additional suggestions (to enhance taste)

• A small amount of zongzi leaves can be addedSoak vegetable oil or lard for hairIt can increase luster and aroma.

• Add a little glutinous riceMix peanut oil or sesame oil evenlyAfter steaming, it becomes more sticky and fragrant.

• Salty zongzi is chewy and can be mixed with a little brown rice or red beans.