First, the practice of red bean dumplings 1. Wash the glutinous rice and soak it in clear water until it can be crushed.
2. Wash red beans, soak them for 1.5 hours, and then mix them with glutinous rice for later use.
3. Wash 300 grams of zongzi leaves, put them in the pot for about half an hour, take them out and soak them in cold water for later use.
4. Take three or four soaked and washed zongzi leaves, roll them into a cone, add the mixed glutinous rice and red beans, wrap them into a zongzi shape, and tie them tightly with a rope.
5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.
Second, the practice of fragrant glutinous rice balls Materials: pork belly glutinous rice, glutinous rice
Accessories: soy sauce and salt.
Cooking method:
1. Wash the leaves of Zongzi in advance, cut off the roots, and cook in water until soft.
2. Pork belly is cut into long strips and marinated with soy sauce and salt for one night.
3. Wash glutinous rice, mix in salt and soy sauce, and drain.
4. Fold the leaves into a small bowl, first add a little glutinous rice, put a piece of pork belly, wrap it and tie it tightly with cotton thread.
5. Put zongzi leaves in the bottom of the pot, add meat zongzi, boil and turn to low heat for 3-4 hours.
Third, the practice of sweet tea dumplings raw materials: glutinous rice, sweet tea, candied dates and other dumplings stuffing.
Cooking method:
1. Boil sweet tea in an iron pot to get juice. Wash glutinous rice, drain and soak in sweet tea juice for later use.
2. After jiaozi is wrapped, put it in the pot with sweet tea. Cover the dumplings with water and cook for 2 hours on medium heat. You can eat it after it is cooked thoroughly.
Taste: this kind of zongzi is full of color, fragrance, taste and beauty, golden and shiny in color, smooth and soft in mouth, fragrant in teeth and cheeks, sweet in aftertaste and rich in nutrition.
Fourth, the practice category of jujube-flavored zongzi: dessert/snack
Technology: boiling
Taste: Clear fragrance.
Eat: breakfast | Chinese food | dinner | snacks
Taste: This zongzi is comfortable and nutritious.
Material: glutinous rice 1000g.
Ingredients: 50g of raisins, 0/00g of candied dates/kloc.
Cooking method:
1. Wash 400g of zongzi leaves, put them in a pot, add water to boil until soft, and drain the water for later use.
2. Wash and drain the glutinous rice for later use.
3. Put the candied dates in a bowl, steam them until soft, take them out, remove them while they are hot, and wash and drain the raisins.
4. Take 3 leaves of Zongzi with opposite hairs, first add 1/3 glutinous rice, add candied dates and a little raisins, then add 2/3 glutinous rice to make triangular Zongzi, and tie it tightly with a rope.
5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.
Five, mung bean duck egg flavor dumplings practice materials:
1. 750g of glutinous rice, 750g of mung beans, 25g of peanuts and 5 cooked salted duck yolks.
2. Chop the egg yolk and mix well with glutinous rice, mung beans and peanuts to make stuffing.
3. Fold the soaked zongzi shell leaves into a funnel shape, fill in a proper amount of stuffing, wrap them, put them in a pot to drain the water, add cold water to soak the zongzi, cook for 1 hour, and then simmer for 1 hour.
Cooking method:
1. soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt.
2. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced meat in turn, stir-fry for half a minute, and then pour sesame oil as stuffing.
3. First put the mixed glutinous rice and mung beans, put the stuffing in the middle, and then cook according to the above method.