Sweet Red Bean and Sweet Date Zongzi

1. Soak glutinous rice 2-3 hours in advance;

2. Soak the glutinous rice and drain the water for later use;

3. Mix honey red beans and glutinous rice well, and wash the honey dates with clean water;

4. Wash the zongzi leaves, boil them in a pot of boiling water, then remove them and drain for later use;

5. Prepare two zongzi leaves, cut off both ends, and place them facing each other;

6. Fold from about one-third of the bottom to form a funnel-shaped shape, paying attention to the solid tip at the bottom, otherwise it is easy to leak rice;

7. Add an appropriate amount of red beans and glutinous rice, poke with chopsticks to fill every corner with rice grains;

8. Press the rice grains tightly and put in the honey dates;

9. Add an appropriate amount of glutinous rice to the top and press it tightly;

10. Fold off the upper zongzi leaves and pinch the corners on both sides;

11. Then fold the excess zongzi leaves to the side with the flow;

12. Use cotton rope to tie the waist tightly. One Zongzi will be wrapped. In the process of making Zongzi, I am a disabled party. You can go online to find videos. They are more intuitive than mine, so I will not make a fool of myself;

13. Wrap all Zongzi;

14. Put Zongzi into a large pot, add sufficient water, and buckle a plate on the top to prevent Zongzi from floating and spreading due to tumbling during the cooking process, and then continue to boil for about 2 hours after boiling. I use the electric cooker to cook Congee after boiling.