The rule is: soak the leaves of zongzi (reed leaves or bamboo leaves, etc.). ) First, soak the glutinous rice in water. Take meat, red bean paste, jujube core, etc. As fillings, they are wrapped into triangles, squares and pillows, and then steamed. Specific practices, detailed as follows:

1 meat brown

A, 5 kilograms of fragrant glutinous rice, soak the glutinous rice in warm water (not too cold or too hot, the water temperature feels a little hot but acceptable) for 2 or 3 hours (scraping 1 2 times to make the rice soak better), and drain the water with a small dustpan or filter basket.

B, 2 kilograms of peeled mung beans, soaked in the same warm water for the same time, and drained.

C, 2 Jin of semi-fat lean pork (the zongzi cooked with lean meat is not smooth enough), cut the meat into strips with a width of 2 cm, a thickness of 1 cm and a length of 10- 15 cm, and then add a little salt, monosodium glutamate (chicken essence), cooking wine, ginger slices and 1 spoon.

D, put the zongzi leaves in water and cook for 10 minute, then take out cold water to wash the redundant parts at both ends of the scissors and drain them.

E, cut some cotton threads, each about 20 cm long. Put a towel on your leg (knee) to prevent it from getting wet.

F, take two (opposite sides) zongzi leaves, with one end and one tail stacked in the opposite direction (incomplete), put them in a small bowl (1 25g) of rice, lightly draw a word in the middle of the rice with your index finger, put in1,2 spoonfuls of mung beans, then put in the meat strips, put the same mung beans on the meat strips, and then cover them with/kloc.

G. First, the right hand folds the outer ends of the zongzi leaves inward and backward, wraps one end, and finishes the other end in the same way. Before tying the zongzi from one end to the other, tie it once in the middle to prevent the zongzi from being deformed. The rope should not be too tight (boiled) or too loose (flooded), so that it can be pulled gently without moving.

After binding, put them into the pot one by one, then pour cold water on the zongzi about 1 cm, and light it ... After the water boils 15 minutes, switch the positions of the upper and lower zongzi in the pot, and then cook them with slow fire 1 hour.

2. Red dates and zongzi

It is not difficult to find out how to wrap jiaozi with candied dates. The biggest difference: jujube is soaked in warm water, seeded and cut into beans, and then mixed with dried glutinous rice. As for seasoning, you can put some sugar if you like sweetness.

3, mung bean duck egg jiaozi

750g of glutinous rice, 750g of mung beans, 25g of peanuts and 5 cooked salted duck egg yolks. Chop egg yolk, and mix with glutinous rice, mung bean and peanut to make stuffing. Fold the soaked leaves into barrels, fill them with appropriate stuffing, and put them in a pot to soak in cold water. After boiling 1 hour, simmer 1 hour.

4, dried tangerine peel beef jiaozi

Soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced pork in turn, stir-fry for half a minute, and then pour sesame oil as stuffing. When wrapping, put the mixed glutinous rice and mung beans in first, put the stuffing in the middle, and then cook according to the above method.

5. Baiguo Zongzi

750g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 0/5g of watermelon kernel, walnut kernel, raisin and red silk, and 300g of white sugar. First, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then marinated with white sugar for 24 hours. This is the filling. Wrap jiaozi into a square bottom, cook for 50 minutes, and stew for 4 minutes from the fire.

6. Salted chicken jiaozi

Ingredients: 600g of glutinous rice, 800g of chicken, 400g of potato, 80g of dried shrimp, garlic 1 tablespoon, half a tablespoon of soy sauce, onion, salt, chicken essence, some raw flour, appropriate amount of zongzi leaves and zongzi rope.

Exercise:

(1) Chop chicken, potatoes and onions, add salt, garlic, chicken essence and cornmeal and mix well.

(2) Wash the glutinous rice and soak it for half an hour. Heat a wok, saute with onion, ginger and garlic, add glutinous rice and soy sauce, and stir well.

(3) Fold two pieces of zongzi into a leaky shape, add 1 tablespoon of fried glutinous rice, add the stuffing evenly arranged in the method of 1, and then add 1 tablespoon of glutinous rice on it.

(4) Tie the zongzi with a zongzi rope, put it in a pressure cooker and cook it for 30 minutes, then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours.

7. Authentic steamed dumplings with golden stuffing

Materials:

(1) 500g of glutinous rice, dried mushrooms 1 each, 4 lotus seeds, 50g of dried shrimps 1 0g, mung bean kernels, 2 chestnuts, dried lotus leaves1each, 6 dried bamboo leaves and 2 dried Suaeda salsa.

(2) salted egg yolk 1 piece, a little pepper, 30g of taro, 0g of ribs100g, and a piece of fat; Spiced powder, scallion oil, monosodium glutamate.

Exercise:

(1) Soak the material in the material 1 in water until it is triggered, in which the sticky rice is soaked for at least 2 and a half hours, and then pickled with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Put it aside.

(2) Cut the fat into pieces and marinate with spiced powder for about 30 minutes. Chopped ribs are marinated with black vinegar, soy sauce, salt, monosodium glutamate and flour for later use.

(3) Tear the lotus leaves in pairs, with the rough side facing down, spread 3 bamboo leaves and put in half glutinous rice. Then add mushrooms, lotus seeds, shrimp skin, chestnuts, salted egg yolk, fat meat, ribs, taro and mung bean kernels. Add the other half of glutinous rice and cover with the other three bamboo leaves.

(4) Fold the left and right sides of the lotus leaf in half and grab it, then fold it back and forth and grab it and wrap it into a quadrilateral, and wrap it tightly with alkali grass. Jiaozi cooks in water for four hours before serving.