The sweetness of (1) is: white dumplings, red bean dumplings, broad bean dumplings, jujube paste dumplings, rose dumplings, melon seeds dumplings, bean paste lard dumplings, jujube paste lard dumplings and so on.
(2) Salty taste includes pork dumplings, ham dumplings, sausage dumplings, shrimp dumplings and diced pork dumplings. But pork dumplings are more common.
(3) There are Hiragi leaves, egg yolk, meat stuffing, jiaozi (Hainan), assorted jiaozi, red bean paste, jiaozi, mushrooms and so on. With southern flavor; There is also a sweet and salty "double dumpling".
2, zongzi practice:
(1) Wash the glutinous rice with clear water for several times, then put it on a large plate, inject clear water and soak it for 20 minutes. Take out the soaked glutinous rice and drain. Put the drained glutinous rice back into the dish, add 3 tablespoons of salt and 2 tablespoons of peanut oil and mix well.
(2) Cut the pork belly into small pieces, add 1 tsp salt, 1 tsp spiced powder, 1 tsp peanut oil and 1 tsp soy sauce and mix well. Cut the salted egg yolk in half, peel the mung bean and wash it for later use. Wash the fresh palm leaves with water, put them in a pot to boil, put the palm leaves in the pot to boil for 5 minutes, and press the palm leaves into the water completely with chopsticks when cooking. After the palm leaves are cooked, take them out and soak them in cold water for use.
(3) Take two palm leaves, with the smooth surface facing upwards, and stack them horizontally. Hold both ends of palm leaves with both hands, bend them into a funnel shape from the middle of palm leaves, and the bottom of the funnel is closed. Put a spoonful of glutinous rice in the funnel, and put some mung beans on the glutinous rice.
(4) Put salted egg yolk and pork belly on mung beans. Then put the glutinous rice on the pork belly. Cover the surplus part of the funnel-shaped palm leaves with sticky rice forward, compact them, wrap the top of the funnel at both sides downward, and vertically overlap the front ends.
(5) Fold the overlapping part to one side and grab it. Tie the palm with a straw rope. Put the zongzi into the pressure cooker and inject the water immersed in the zongzi. Bring the fire to a boil, turn to medium heat, press for 40 minutes, and take it out after the gas in the pressure cooker is exhausted.