Glutinous rice1000g, adzuki bean 300g.

Production steps:

1. Wash glutinous rice and soak it in clean 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.

Production materials:

Appropriate amount of glutinous rice, appropriate amount of bean paste, appropriate amount of candied dates and appropriate amount of zongye.

Production steps:

1. Soak glutinous rice in clear water for several hours until rice grains can be cut off by hand.

2. Boil the leaves and skewers of zongzi in hot water 10 minute for disinfection, then soak them in cold water for softening, and cut off the roots for preservation 1 cm.

3. Prepare red bean paste for use.

Step 4 prepare candied dates for later use

5. Roll the glutinous rice leaves into a circle, as shown in the figure. Add glutinous rice, bean paste or candied dates, and cover the top layer with glutinous rice. Don't press hard. Wash the glutinous rice down slightly with the water soaked in it. If you press the glutinous rice hard, jiaozi will be hard.

6. Just wrap the zongzi with zongzi rope. There is a saying that it is tied like zongzi, which means it can be strong.

7. Put the zongzi in the pot, one by one, without water.

8. Cover the zongzi with a curtain and put a bowl of water pressure on it. Immediately after the fire boils, cover the lid and turn it to a small fire. Cover the lid with a towel to prevent the domestic water from evaporating too fast. The cooking time can be longer than 3 hours, and the aroma of zongzi leaves can go deeper into the zongzi. In order to save fire, glutinous rice in the south can be boiled 1 hour and stewed until it is naturally cool.

Production materials:

Glutinous rice 1000g, pork ribs (pork belly) 350g, mushrooms (fresh) 70g, shrimp skin 100g, peanuts (raw) 200g, onions (white skin) 75g, eggs 400g, salt 15g and monosodium glutamate 4g.

Production steps:

1. After the eggs are cooked and shelled, soak them in half a cup of soy sauce for 10 minute and color them.

2. minced meat sauce (sauce made of mushrooms, onions and various seasonings) is put into a casserole, eggs are added, marinated for 20 minutes with low fire, soaked after turning off the fire, and taken out when eating.

3. Peel the onion, wash it, chop it, cut the salted egg into small petals, and soak the raw peanuts in water; Braised pork belly, washed mushrooms and soaked in water for use.

4. Pour peanut oil into the wok, heat it, add a little onion powder and stir fry, then add soy sauce, refined salt, monosodium glutamate and pepper, add appropriate amount of water, and add braised pork belly and stir fry until the juice is dry.

5. Wash glutinous rice and soak it in cold water for about 2 hours, and soak dried Malan in cold water.

6. Wash 300 grams of zongzi leaves, put them in a pot, boil them in water until they are soft, and drain them for later use.

7. Take 3 leaves of Zongzi with opposite hairs, first put 1/3 glutinous rice, add braised pork belly, mushrooms, braised egg petals, dried shrimps and raw peanuts, then put 2/3 glutinous rice, wrap it into triangular Zongzi, and tie it with wet lotus, which is Zongzi.

8. Put the wrapped zongzi into the pot, add water and cook for about 2 hours with high fire, then simmer for about 3 hours with low fire, and then serve.

Production materials:

Glutinous rice 1000g, pork leg 600g, soy sauce 50g, sugar 27g, salt 25g, white wine 5g, monosodium glutamate1g.

Production steps:

1. Select 7 ~ 10 cm wide leaves of Futian Zongzi, put them in a boiling water pot for 3 ~ 5 minutes to soften them, take them out, wash them with clear water, and drain the water;

2. Put the glutinous rice into the basket, rinse it with clear water, let the basket stand for about 15 minutes, drain the water, pour the rice into a wooden basin, add 20g of sugar,15g of salt and 50g of soy sauce and mix well;

3. Peel the pork leg, cut it into rectangular small pieces (each piece weighs about 20g) according to the transverse fibers, put it in a big pot, add 7 grams of sugar, salt 10g, monosodium glutamate and white wine, rub it repeatedly, and use materials to penetrate into the meat until it bubbles;

4. Take 2 zongzi leaves in your left hand, with hairy face down and overlapping width of 65,438+0/5, and take 65,438+0 zongzi leaves in your right hand, with smooth face up. About 65,438+0/3 overlapped at the tail of the left zongzi leaf to extend the zongzi leaf, and folded at 2/5 of the total length, with both sides overlapping about 3 cm to form a funnel shape;

5. Hold the rice leaves in your left hand, put 40 grams of glutinous rice in your right hand, put 3 small pieces of meat (two thin and one fat) horizontally on the rice in the order of thinness, fatness and thinness, then cover 60 grams of glutinous rice, smooth it, turn the grown rice leaves over, cover the rice, wrap it into a short-angled rectangular pillow shape, wrap it with a rope until it is 80% tight, and wrap it one by one according to this method;

6. Boil the water in the pot, then put the wrapped zongzi into the pot, the water level should be about 3 ~ 5cm higher than the zongzi, put the bamboo frame and stones on the zongzi for compaction, cook it with high fire for 2 hours, and then cook it with low fire 1 hour.