This is the zongzi that every family in my hometown has to eat during the Dragon Boat Festival. I own a small shop with mung beans, pork, salted eggs and sesame seeds, and some can also put peanuts, black glutinous rice, shrimp and so on. We almost fell into the abyss of dark cooking, from common red dates, peanuts, red beans, salted egg yolks, raisins and ham to sour horns, mangoes, and dumplings wrapped in our house, which have always been bamboo leaves (I don't know what kind of bamboo leaves). Anyway, my grandmother and I went to the park to secretly pick them up, picked them up and cleaned them, washed them after use and dried them for the next year.

So what leaves do you use to wrap zongzi? Generally, the plane tree leaves are similar to catalpa leaves. The plane tree leaves can be steamed, and the catalpa leaves can be steamed with glutinous rice. I don't know. I didn't find it online. Is there a great god to solve it? I have a green tree of catalpa with big leaves. We all hug eggs with spiders, which is super fragrant, and unlike bamboo leaves, this leaf has no hair at all, and it is more resilient. The most perfect zongye. Moreover, although the south loves sweetness, it is very attractive to eat too much sweetness for a change of taste. Besides, the south is rich and can put meat (fresh meat, bacon), chestnut, salted egg yolk and so on.

Who said that bean curd is salty in the north and sweet in the south? I, a Zhejiang native, had never eaten sweet bean curd before going to Wuhan, but all I ate was bean curd with soy sauce. The leaves can also be wrapped tightly with big zongzi. I ate two big zongzi weighing three pounds these two days. Cut the required fillings and marinate them for later use. The following picture shows that the dumplings made by my family include semi-fat and lean pork, sausage, mushrooms and red beans. This is my family's practice, and shrimp can also be added.

The peanuts are soaked in water, the mushrooms are soaked and shredded, and the glutinous rice that is fragrant (without salt, and the mushrooms are delicious) is soaked for two hours in advance, drained and added with soaked red beans. Take two pieces of washed zongzi leaves, rotate them counterclockwise to form a sealed funnel shape, pour in glutinous rice, chestnut, mushrooms, peanuts, dried shrimps, scallops and pork belly, and finally put a spoonful of glutinous rice on the surface. .