Jujube Zongzi

1. Soak the rice in water at least 3.4 hours in advance. I soak it at night and start wrapping it the next morning, all night long

2. Honey dates ready

3. Boil fresh zongzi leaves in boiling water for about 2 minutes. Remove and soak in cold water to cool down

4. After soaking the lotus, use scissors to split it in half and use it. Using one whole piece is too thick

5. Take two pieces of zongzi leaves and place them together, overlapping or slightly staggered. Use your right hand to make a conical pocket counterclockwise and your left hand to pinch it

6. Then put rice, jujube and rice into the small enclosed pocket. After the rice is full, pinch it with the thumb and forefinger at the tiger's mouth to make Zongzi look like a triangle, and the "tip" of the triangle is the tiger's mouth, facing itself

7. Hold Zongzi in your left hand, and cover the triangular surface facing upwards with your right hand

8. Hold the Zongzi with the left hand, sort out the extra leaves with the right hand, and push down the edges of the leaves at the upper triangle with the thumb and forefinger of the left hand

9. Use your right hand to pull down the excess part at the tip of the zongzi leaf

10. After being pulled down, the zongzi leaves should be neatly arranged and tucked to one side

11. Tie Ma Lian and seal the mouth of Zongzi

12. Put the wrapped Zongzi into the pressure cooker, pour in cold water and level it with Zongzi

13. Press the drawer on Zongzi

14. Press a plate on the drawer

15. Cook over low heat, wait for the pressure cooker to steam and cook for half an hour