raisins

1

raisins, raisins, raisins。

2

River rice washes for two to three days, until it is fully used, using open water。

3

Reed leaves are washed and water is pumped and then replaced with fresh water。

4

and mix the raisins, the raisins and the dates with the raisins and the raisins。

5

Then turn the reeds into a tip, and put them into mixed rice。

6

Then put the date in the middle。

7

And put on it mixed rice。

8

Then the leaves are tied。

9

Once all is packed, boiled in the pot, boiled in the small fire for about an hour and a half。

10

Cooked spades can be eaten with reeds and sweet ones can be added to the white sugar。

1. Choose the rice based on your preference. If you are buying *jiangmi* (glutinous rice) in the North, you can choose Tangshan rice as it is stickier. 2. Boiling the reed leaves makes them softer and less likely to tear. 3. Steaming the rice in hot water makes the texture stickier, but of course, you don't have to do this. 4. You can choose to use pre-mixed fillings, or wrap the rice while it is still soaking wet; it depends on your personal preference. 5. Use a little force when wrapping so the Zongzi will be chewier. 6. Do not use high heat when boiling, or it will become mushy and not good. 7. After cooking, don't rush to take it out; soak it for a while to make it stickier. Even after cooling, soaked Zongzi will remain very chewy.