How can I make zongzi soft and waxy?

First, soak the rice and ingredients for wrapping rice dumplings for 6 hours in advance, then soak rice dumplings in cold water after wrapping, and then cook them. After cooking and stewing for two hours, zongzi will be soft and waxy. Here are some practices:

Preparation materials: 2.5kg reed leaves, 3kg glutinous rice, 30 jujubes, 500g red beans, cotton rope 1 bundle.

Production steps:

1, washed glutinous rice, red dates and red beans and soaked in cold water for 6 hours. If the glutinous rice is ok, it can be soaked for about 3 hours.

2. Wash the leaves and boil them in boiling water for 10 minutes. Put a spoonful of salt to accelerate the softening and sterilization of leaves.

3. After the leaves are cooled, soak them in pots or barrels. Take three leaves and cut off the hard part of the front part. If the leaves are small, use four leaves and bend them into a funnel shape as shown in the figure. Remember not to leak rice at the front end.

4. Put some rice first, then put jujube and red beans.

5. Then cover with a layer of glutinous rice.

6. Cover the leaves on the rice and wrap them.

7. Quickly tie the zongzi with cotton thread. When tying zongzi, if you are afraid that the bundle is not tight, you can go to Dozza for several floors.

8. Soak the wrapped jiaozi in cold water. Don't take them outside to dry. It's best to keep them moist all the time. Put water in the cauldron and zongzi in it.

9. Cook over high fire for two hours, and stew for another two hours if you have time.

10, finished product drawing.