1. Cover tomatoes with zongzi

Method of raw materials: tomatoes, eggs, zongzi, salt and chicken powder

1. Steam the meat zongzi in water and set aside for later use;

2. Wash and slice tomatoes and beat eggs;

3. Put tomatoes in hot oil in the pot, stir-fry until the juice comes out and the eggs are fried until cooked;

4. Add a little water to stew for a while, and season with salt and chicken powder.

5. pour the tomato scrambled eggs on the zongzi. Second, spinning zongzi

Raw materials: vegetarian zongzi, white sugar and flour

1. Boil two zongzi and let them cool;

2. Cut the zongzi into small pieces and dip some thin flour on the zongzi;

3. Heat the oil pan to medium fire, fry it in the pan until the surface is crisp and take it out;

4. Put it on a kitchen paper towel to absorb excess oil;

5. Take another pot, add sugar and a little boiled syrup, cook until the syrup turns brown slightly, pour in the fried zongzi pieces, quickly pull them out one by one with chopsticks and put them on the plate. Third, the ribs are cooked with zongzi

Raw materials: ribs, zongzi, onion, ginger, oil, soy sauce, star anise and chive leaves

1. Soak the ribs in cold water for 3 minutes to soak in bleeding water;

2. Heat 3 tablespoons of oil in a frying pan and add the peeled zongzi;

3. Fry in low heat until golden, and take it out for later use;

4. Wash the soaked ribs, blanch them in boiling water for a few minutes, and take them out for later use;

5. Heat the remaining 2 tablespoons of oil in the wok and saute the onion and ginger until fragrant;

6. Add spareribs and stir-fry, then pour in soy sauce and soy sauce;

7. Add water to spare ribs, add star anise, turn to low heat and continue stewing for 4 minutes;

8. When the soup is about 1/3 left, when the ribs 8-9 are ripe, add the fried zongzi, stir it and let the zongzi be completely filled with soup;

9. Continue stewing for about 1 minutes. Sprinkle a little chive leaves after serving. Fourth, egg fried dumplings

raw materials eggs, dumplings practice

1. Peel and slice the dumplings.

2. soak in the egg liquid again.

3. oil the cold pot.

4. when the oil temperature is appropriate, put the zongzi wrapped in egg liquid into the oil pan.

5. fry until both sides are golden, and then serve.