Egg yolk meat dumplings

Ingredients: appropriate amount of rice leaves, 2 kg of glutinous rice, salted egg yolk, pork belly and cotton rope.

Practice steps 1, soak glutinous rice for more than 3 hours in advance, add a spoon of soy sauce, 1 spoon of soy sauce, and mix well with proper amount of salt. 2. Soak the egg yolk in a little oil and white wine for a while. Cut the pork belly into small pieces, add 1 spoonful of light soy sauce, 1 spoonful of oyster sauce, 1 spoonful of cooking wine, half a spoonful of sugar and salt, and marinate for 2 hours. 3. Fold the rice leaves 1-2 pieces in a funnel shape, put the glutinous rice, pork belly yolk and glutinous rice in turn, and then fold them along the direction to cover the glutinous rice and tie them. 4. Cook in the pot for 90 minutes and simmer for 30 minutes.

Brown sugar, candied dates and zongzi

Ingredients: glutinous rice1000g, raisins 50g, candied dates100g, brown sugar.

Steps: 1, clean the leaves of zongzi, and put them in a pot to cook until soft. 2. Wash the glutinous rice, drain it, and mix with red pepper for later use. 3. Put the honey wife into a bowl, steam it out, and remove it while it is hot. 4. Take three zongzi leaves with opposite hairs. First, put 1/3 glutinous rice, add candied dates and brown sugar, then put 2/3 glutinous rice into a triangular zongzi and tie it tightly with a rope. 5 put the wrapped zongzi into the pot, add water and cook it for about 3 hours with strong fire, and then simmer it with low fire.

Xiaomizong

Ingredients: 2 kg glutinous millet, yellow rice, pork belly, zongye and cotton thread.

Practice steps: 1, glutinous millet soaked in advance 1 hour. 2, add a little oil to the water pot, boil the leaves for 2 minutes and remove the cold water, which is more resilient. 3. Soak the egg yolk with a little oil and white wine for a while, cut the pork belly into small pieces and add 1 spoon of soy sauce, 1 spoon of cooking wine, half a spoonful of sugar and salt for pickling 1 hour. 4. Fold the rice leaves 1-2 pieces in a funnel shape, put the glutinous rice, pork belly yolk and glutinous millet in turn, and then fold them along the direction to cover the glutinous millet and tie them. 5. Cook in the pot for 90 minutes and simmer for 30 minutes.

Zi mi mi Zao zong

Ingredients: appropriate amount of zongzi leaves and straw rope, half of purple rice and white glutinous rice, proper amount of peanuts and candied dates.

Steps: 1, put the dried zongzi leaves and the straw rope wrapped with zongzi in clean water for one night, and then scrub them clean. 2. Soak glutinous rice, purple rice and peanut kernels in clear water for more than 2 hours, then drain and mix well. 3. Put about half of the rice, put 1~2 candied dates in the middle, and cover with rice. 4. Then tie it up with a straw rope. 5. Put the wrapped zongzi into an electric pressure cooker, pour water almost flush with the zongzi, automatically maintain the pressure and cook for about 90 minutes, then open the lid and take it out to cool.

Doushazong

Ingredients: 200 grams of water-made glutinous rice, 40 grams of red bean paste, some zongye, and cotton thread.

Steps: 1, take sweet bean paste stuffing as an example, and cut the bean paste stuffing into pieces for convenience of wrapping. Pick two leaves, one large and one small, with the smooth leaves facing up and the leaflets stacked on the big leaves. 2. Make two leaves into a funnel shape, and put a layer of glutinous rice in the middle. 3, put a piece of bean paste and spread a layer of glutinous rice (the top layer of glutinous rice can not penetrate into the bean paste, otherwise it will not be cooked), and the bean paste dumplings should not be squeezed too hard. 4, hot water pot, the amount of water must not exceed the rice dumplings after boiling, maintain a medium fire 1 hour, and then turn to a small fire to cook 1 hour.

Brown sugar dumplings

Ingredients: glutinous rice1000g, brown sugar, zongye and cotton thread.

Steps: 1, wash the zongzi leaves, put them in a pot and cook until soft. 2. Prepare the soaked glutinous rice and brown sugar. 3. Take a complete reed leaf, fill it with a layer of glutinous rice, add a proper amount of brown sugar, master the sweetness, cover it with a layer of glutinous rice and compact it. 4. Keep the two ends of the leaves overlapping, fold them back and cover them on the sticky rice, and be sure to compact them. This is the key to adjust the shape of zongzi to ensure no rice leakage. 5, hot water pot, the amount of water must not exceed the rice dumplings after boiling, maintain a medium fire 1 hour, and then turn to a small fire to cook 1 hour.