The first palm, salted mayonnaise and oil palm. 1. First, soak the pickled rice for more than three hours in advance, and clean the leaves of zongzi until they become soft. Then put the zongzi leaves in the pot and add soda to boil, and then take out the drained water for later use. In that case, there will be no cracking at all. Then go out and make a reservation. 2. After we soak the glutinous rice, put it in a small pot, add a proper amount of soy sauce and oil consumption, and mix well. 3. After the zongzi leaves are cooked, everyone will stretch the bottom of the zongzi leaves to make a small bucket, then put it into a proper amount of fermented rice, add a duck egg yolk, and then pour a layer of fermented rice to cover the egg yolk.

The second kind of palm is bacon dumplings. 1, first of all, we should and need to soak the fermented rice for three hours in advance. First, soak the zongzi leaves in clear water until soft, then put them in a pot for a while and add soda to the stew, so that there will be no cracking. 2. After the soaked rice is soaked, everyone will drain the soaked rice and clean up the prepared raw pork. Naturally, you can directly use bacon, sausage bacon, or pork belly, and add a little salt, soy sauce and oil to marinate. In that case, bacon will do. 3. Everyone can start to package jiaozi. They all make buckets out of a zongzi leaf. First, put a layer of mash, add bacon slices, cover with a layer of mash, then stretch and seal the zongzi leaves and tie a layer of rope.

The third kind of brown seed is fresh meat zongzi. 1. Soak the fermented rice for more than three hours in advance, then soak the leaves of Zongzi in clear water until soft, then put them in a pot and gradually add soda. 2. Then, prepare a proper amount of pork belly in advance, cut the pork belly into blocks, then add soy sauce, oil consumption, sugar and its salt, stir evenly by hand, and marinate for three hours in advance to make the pork belly taste better. 3. After curing, we take two leaves of Zongzi, match them end to end, and then stretch them to make them into bucket shapes. First, add two spoonfuls of distiller's grains, then pour two or three pieces of pork belly, continue to put two spoonfuls of distiller's grains on it, then stretch the leaves of Zongzi into a nail shape and tie a layer of rope. In that case, fresh meat dumplings will be ready, very good.