rice

2 jin

peanut

1 kg

Mung bean kernel

4 beams

lean meat

1 kg

sausage

5 pieces

Mushroom

20-30 flowers

condiments

Salty grass rope

1

soybean

3 spoons

five spice powder

Banbao

Reed leaf

Half a catty

garlic

1

Salted egg yolk

1 Bao

salt

Proper amount

step

1. Material: 2 kg of glutinous rice, peanuts 1 kg, 4 kg of mung bean kernels, 5 sausages, 20 or 30 mushrooms, salted egg yolk 1 bag, salt per population 1 bag, garlic 1 piece, and lean meat 1 bag.

2. Soak glutinous rice, peanuts, mung bean kernels and mushrooms for two hours respectively (hot water for mushrooms).

3. Cut the salted egg yolk in half, slice the sausage, cut the garlic and cut the meat.

4. Wash and drain the mushrooms and put them with the meat. Add salt, spiced powder and soy sauce to marinate for a while.

5. Drain peanuts and glutinous rice, mix, add garlic, add some salt to taste, and drain mung bean kernels.

6. When wrapping, first put a layer of prepared glutinous rice, then spread a layer of mung bean kernel, then put salted egg yolk, pork, mushrooms and sausages, and finally cover it with a layer of glutinous rice and tie it tightly.

7. Cook the wrapped zongzi in the rice cooker for two hours. You'd better add some salt to the water when cooking.