materials: glutinous rice (new rice is the best), stuffing, salt, roasted seaweed slices (rectangular). Production steps: 1. Wash and moisten your hands, and then put a bowl of rice on the palm of your left hand to flatten it slightly, and put the prepared stuffing in the middle. 2. Wrap the rice in the center and make it into a ball. 3. The left hand is slightly curved and bent into a mountain shape, and the rice ball is slightly pressed to form a triangle shape. Then turn the rice ball over several times. 4. Press the left and right sides slightly with your fingers, so that the two sides are round, put the formed rice balls on the plate, and then wet your hands with a little salt. 5. Reshape the rice ball so as to melt the salt in your hands into the rice ball. 6. Put the cooked rice balls in seaweed and press them slightly to make the seaweed stick to the rice balls. Then, lift the seaweed on both sides and wrap the triangular rice ball. Production time: you can make one every 5 minutes when you are skilled. Give some tips to the master (ZT): 1. Selection of zongzi leaves: People in Guangzhou use bamboo leaves, and it is better to choose the ones with smooth, soft and tough surface. People in Shantou usually use bamboo leaves to make zongzi. Zongzi has the fragrance of bamboo leaves, but it should be boiled until soft. In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in the dog days every year have a special fragrance, commonly known as "Huizhou Fu Ruo". 2. Seasoning of dumpling stuffing: Fresh pork should be mixed with a little monosodium glutamate, sugar, wine, salt and soy sauce and rubbed repeatedly until the seasoning penetrates into the pork before packaging. 3. Binding of Zongzi: The bean paste Zongzi should not be tied too tightly to prevent rice grains from squeezing into the bean paste. If it is not cooked thoroughly, it will be sandwiched. Salted meat dumplings should not be tightly tied and moderately elastic if fat pork is used. If you use lean pork, you should tie it tightly, because the lean meat will shrink after it is cooked, and the fat juice of the dumplings will leak into the water, which will not keep the dumplings fat and waxy. Cooking of Zongzi: Boil Zongzi only after boiling with water. Soak the surface of Zongzi with water, and then cook it with strong fire for about 3 hours. Not in the process of cooking zongzi. 4. Add raw water. It should be noted that Goushui Zongzi cannot be cooked with other Zongzi. Take it out when it is cooked. When eating, the leaves of zongzi are opened, and the zongzi is fragrant and fragrant. It is oily but not greasy, waxy but not sticky, moderately salty and sweet, fragrant and tender and delicious. Pork brown ingredients: appropriate amount of round glutinous rice, 3 grams of pork with pork belly, 1/3 spoon of salt, appropriate amount of rice leaves and water grass rope, 1/3 bowl of soy sauce, rice wine and monosodium glutamate. Practice: cut pork into 5 cm strips and soak it in soy sauce, rice wine and monosodium glutamate for one night; Mix glutinous rice with salt in the sauce soaked in meat, leave it for 1 minutes and then mix until it is uniform; Two zongzi leaves are back to back, folded into a right-angled spoon shape by a quarter of the leaf pedicle, about 2 spoons of rice are laid in the spoon, and the strips of meat are placed straight in it, and then 2 spoons of rice are covered with the strips of meat, and the hand holding the spoon should keep the beginning and cooperate with the action of the other hand; Fold the rest of the rice leaves from the rice powder, and fold the corners on both sides at the fold. The body of the rice dumpling is held by all the hands holding the leaves, and the leaf cover part is pinched off by the middle hand; Wrap the broken leaves tightly with a straw rope, and then wrap the whole body; After all the dumplings are wrapped, put them in a large pot, put them in cold water and boil them with strong fire, then switch to medium and small fire for 4 hours and simmer for 1 hour. Main nutrients: protein 8g, fat 17g, sugar 463g, sodium 393mg, cholesterol 21mg, and heat 379cal. Simple meat dumplings. 1. Soak glutinous rice for 2 hours. 2. Saute mushrooms, dried shrimps and red onion. Stir-fry shredded pork with glutinous rice, add a little soy sauce, sesame oil and pepper, sugar and oyster sauce to taste. Until the rice is half cooked. 3. Wash the zongzi leaves, wrap the ingredients in 2, and wrap the fried pork belly, egg yolk and lotus seeds according to your personal preference. 4. Put about 3 cups of water in the outer pot of the rice cooker, and steam the zongzi in the flooded inner pot. Note: 1. This is a relatively simple method, just use the rice cooker, of course, it is most convenient to buy and eat it, and the taste of your own package is different. 2. If you steam it directly with water in step 2, it will become oily rice water. ] Into the mung bean duck egg dumplings (this delicious) 75 grams of glutinous rice, mung beans, 25 grams of peanuts, cooked salted duck egg yolk 5. Chop egg yolk and mix well with glutinous rice, mung bean and peanut to make stuffing. Fold the soaked leaves of zongzi shell into a bucket, fill in a proper amount of stuffing, wrap them, put them in a pot and soak them in cold water, boil them for 1 hour, and then cook them on slow fire for 1 hour. Salty chicken dumplings ingredients: 6g glutinous rice, 8g chicken, 4g potato, 8g shrimp, 1 tbsp garlic, half a tbsp soy sauce, onion, salt, chicken essence, some raw flour, appropriate amount of dumplings leaves and rope. Practice: 1. Chop chicken, potatoes and onion, add salt, garlic, chicken essence, raw flour and other seasonings 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 2 leaves of rice dumplings into a leaky shape, add 1 tablespoon of stir-fried glutinous rice, add the stuffing that was dressed evenly in practice 1, and then add 1 tablespoon of glutinous rice on it. 4. Tie the zongzi with the zongzi rope, put it in a high-pressure cooker and cook for 3 minutes, then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours. Eight-treasure zongzi is made of 5 grams of reed leaves, 1 grams of glutinous rice, 5 grams of jujube, 5 grams of coix seed, 5 grams of red beans, 5 grams of mung beans, 5 grams of shrimp, 1 grams of melon strips, 75 grams of kumquat and 5 grams of green plums. 1. Blanch the reed leaves with boiling water and cool them for use. Wash the glutinous rice and soak it in cold water for 24 hours before use. 2. Soak jujube, coix seed, red bean and mung bean in water; Stir-fried shrimp meat, flavored and cut into sections; Slice melon strips, kumquat and green plum. 3. Mix the glutinous rice with the processed ingredients, wrap them in reed leaves, and boil them in water for 1 hour before eating. Authentic golden Cantonese steamed dumplings materials: 1. 5g glutinous rice, 1 dried mushroom, 4 lotus seeds, 1g dried shrimps, 5g mung bean kernels, 2 chestnuts, 1 dried lotus leaf, 6 dried bamboo leaves and 2 dried alkali grasses. 2. 1 salted egg yolk, a little pepper, 3 grams of taro, about 1 grams of ribs and fat; Spiced powder, scallion oil and monosodium glutamate. Practice: 1. Soak the materials in Material 1 in water until it is initiated, in which the pointed glutinous rice is soaked for at least 2 and a half hours, and then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Set aside. 2. Cut the fat into pieces and marinate with spiced powder for about 3 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 half of the glutinous rice. Then add mushrooms, lotus seeds, dried shrimps, chestnuts, salted egg yolk, fat meat, ribs, taro and mung bean kernels. Put the other half of glutinous rice and cover the other three bamboo leaves. 4. Fold the left and right sides of the lotus leaf in half and grasp it, then fold it back and forth to wrap it into a quadrangle, and tie it tightly with alkali grass. 5. Boil dumplings in water for four hours before serving. Tips: The delicious zongzi depends on the stuffing, but it is also important to choose good zongzi leaves. It is best to choose leaves that are tough, soft and not easy to break, and have beautiful colors. The leaves need to be soaked in water first, so that they can recover their toughness and be wrapped easily. Jiaxing's zongzi material: glutinous rice leaves. Practice: (for your reference) 1. Soak glutinous rice one day in advance. 2. It's best to buy pork belly. After cooking, the fat and oil will be added to glutinous rice, which will be particularly delicious, and the taste of the meat will be called firewood after cooking for a long time. 3. Cut the meat into small pieces after washing, and then add soy sauce, spiced powder, garlic powder, cooking wine and so on. Marinate for two hours. 4. When wrapping zongzi, putting meat is different from putting dates. When putting meat, it must be wrapped in glutinous rice, so that the taste of meat will not leak out, and the oil and aroma will be covered by glutinous rice, so that the meat is mixed with rice fragrance, and the rice is entangled with the meat fragrance, which has endless aftertaste. 5, it takes at least 2 hours to cook zongzi ... The recipe of taro meat zongzi: 2 cups of glutinous rice, 4 taro, 1/3cup of eyebrow beans (you can use American store's blackeye beas) and 1/3cup of red beans, a little pepper, 1 teaspoon of sesame oil, a little onion (chopped), 1 clove of garlic (chopped), and the right amount of oil. Stuffing: Cantonese sausage, 1 piece of salted pork with the same amount, a pinch of shrimp, and mushrooms. Seasoning: a small amount of spiced powder, 1 teaspoon of trench oil, a small amount of pepper, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 1 teaspoon of wine, half a teaspoon of oil, 1 little salt and 1 little sugar. Practice: Wash glutinous rice and beans and soak them in water for half an hour. Peel taro, wash, dice and oil. Heat oil in a pot, saute onion and garlic, pour in ingredients, and saute until fragrant. Shake the meat (add 1 teaspoon cornstarch), dried shrimps, mushrooms and seasonings well. Then wrap it like a bag of brown rice and cook it for 2 hours. It's really delicious. This amount can wrap 1 small pillow dumplings. You can pack about -15 triangular dumplings. Pork Dumpling: ① Raw materials: 2.5 kilograms of glutinous rice, 1.5 kilograms of fresh pork (half fat and half thin), 25 grams of wine, 15 grams of soy sauce, 7 grams of salt, a little monosodium glutamate, and a proper amount of dumpling leaves. ② Practice: Wash the glutinous rice first, add sugar, salt and soy sauce and mix well. Then cut the pork into rectangular pieces and mix well with the rest of the ingredients. Then roll the leaves into a funnel shape, put 4 grams of glutinous rice, put one piece of fat and one piece of lean meat on it, then cover it with about 3 grams of glutinous rice, flatten it and wrap it. Finally, put the wrapped zongzi in water and boil it for 1 hour, then cook it with warm fire for about 1 hour. During the cooking process, keep adding water to keep the original water level, and cook it out of the pot. Ingredients for Lasha Shayang Zongzi: 6g of glutinous rice/4 slices of fragrant leaves/1 packet of instant yellow pear/3 tablespoons of onion/1 tablespoon of garlic/3 tablespoons of Brandt oil/half a tablespoon of soy sauce/appropriate amount of zongzi leaves/appropriate amount of zongzi rope/stuffing: 8g of chicken/4g of potato/3 slices of onion/8g of shrimp/2 tablespoons of instant spicy fried rice/stuffing. Wash the glutinous rice, soak it in water for half an hour, cut the fragrant leaves into 6 cm long, and chop the onion and garlic. Heat a pan, add brandy oil, saute onion and garlic, add glutinous rice and turmeric, cook and light soy sauce, and stir well. Fold 2 zongzi leaves into a leaky shape, add 1 tbsp of stir-fried glutinous rice, add stuffing and fragrant leaves, and then add 1 tbsp of glutinous rice on it. Tie the zongzi with zongzi rope, put it in a pressure cooker and cook for 3 minutes, then eat it while it is hot. * Ordinary cooking takes 2 hours. Penang Niangya Zongzi Ingredients: glutinous rice 6g/pork/minced chicken 25g/shrimp 15g/scallion 12g/sugar wax gourd 12g/garlic rice 2 teaspoons/chopped peanuts 4 tablespoons/sesame seeds 3 tablespoons/fragrant leaves 4 pieces/appropriate amount of zongzi rope/leaves Seasoning: 2 tablespoons of fennel powder/1 tablespoon of pepper/1 teaspoon of chicken crystal. 1 1/4 tablespoons soy sauce/half a tablespoon sugar/1 teaspoon salt/1 teaspoon turmeric/half a cup water/4 tablespoons red eagle oil Practice: Wash glutinous rice, clean it, soak it in water for 2 hours, drain the water, add 4 teaspoons oil and 2 teaspoons salt, and stir well. Heat 4 tablespoons in a pot, saute onion and garlic until fragrant, add pork, shrimp, sugar, wax gourd and seasoning, stir-fry until cold. Fold the leaves into a bucket shape, add glutinous rice and stuffing, and wrap them tightly with a rope. Boil zongzi in boiling water for about 2 hours and take it out for food. 1, grams of glutinous rice and mung beans soaked in dried tangerine peel beef dumplings, 1 grams of beef and dried tangerine peel, 5 grams of 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 to serve as stuffing. When wrapping, first fill in the well-mixed glutinous rice and mung beans, put the stuffing in the middle, and then cook it in the above way. 75g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 15g of watermelon seed, 15g of walnut kernel, 15g of raisin and 3g of white sugar. Firstly, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then pickled with white sugar for 24 hours, which is the stuffing. Wrap it into a dumpling with a square bottom, boil it for 5 minutes, and stew it for 4 minutes from the fire. Curry beef dumplings [raw material/seasoning] (1) American tenderloin 6 grams of glutinous rice 6 grams (2) diced bamboo shoots 1/2 cup of diced mushrooms 1/2 cup of peanuts 1/2 cup of dried shrimps 4 tablespoons (3) 2 pieces of cotton thread of rice dumplings leaves 1 (1) curry powder 1 tablespoon of salt (2) curry powder 1 tablespoon of salt with appropriate amount of red onion crisp. (2) Cut beef tenderloin into 12 pieces, dice 2 pieces of beef, and add seasoning (1). Boil (or steam) the rest with water. (3) Heat 4 tablespoons of oil in a wok, add steamed glutinous rice, add 1 cup of beef soup cooked in the method (2), and stir-fry the glutinous rice until it is half cooked. (4) Stir-fry the material (2) and raw diced beef in another oil pan, then add the seasoning (2) and stir-fry evenly, and then add the glutinous rice prepared in the method (3) and stir-fry evenly for later use. (5) Fold every two zongzi leaves, first put in 1 tablespoon. (3) Stir-fried glutinous rice stuffing, then put in a piece of cooked beef, then fill up the glutinous rice stuffing, wrap it up and tie it with cotton thread, then put in steamed Huai-Li vulture. minutes is enough. Taiwan Province northern meat dumplings [raw material/seasoning] Long glutinous rice 2 kg pork belly 2 kg salted duck egg yolk 2 mushrooms about 2 chestnuts about 2 shrimps 2 two red onions 2 2 2 3 cups of rice dumplings leaves 6 ~ 8 pieces of soy sauce 3 ~ 5 tablespoons salt, a little spiced powder and pepper [production process] (1) Long glutinous rice is washed, soaked for half an hour and drained for later use. (2) Take the oil pan, saute the red onion until fragrant, add shrimp, mushrooms, pork belly and chestnuts, stir fry together, then add seasoning and 2-3 cups of water for 2 minutes. (3) Picking out the marinated pork belly, mushrooms and chestnuts for later use, and frying the rice with the remaining marinade until it is half cooked. (4) Take two pieces of zongzi leaves, overlap back to back, fold them into a triangular scoop, put in 1 scoop of rice, add pork belly, mushrooms and salted duck egg yolk, cover with 1 scoop of rice, wrap them into a triangular cone, tie them with cotton rope, and steam them in a steamer for 1.5 to 2 hours until they are cooked. The practice of all kinds of zongzi on Dragon Boat Festival covers the north-south flavor of zongzi: Zongzi has formed the north-south flavor because of different eating habits in different places. Among them, the more famous zongzi are: the representative variety of Beijing Zongzi North Zongzi, which is a large, oblique quadrangle or triangle. At present, most of the products on the market are glutinous rice dumplings. In rural areas, people are still used to eating rice dumplings. Sticky, tough, fragrant and unique, Beijing Zongzi is mostly filled with red dates and red bean paste, and a few of them also use preserved fruit as stuffing. Guangdong Zongzi is the representative variety of South Zongzi. Contrary to Beijing Zongzi, Guangdong Zongzi is small in size, unique in appearance, square in front, and raised with a sharp corner in the back.