The traditional practice now is, first of all, the zongzhi leaves (reed leaves or bamboo leaves, etc.) soaked wet, glutinous rice soaked in water, meat, bean paste, jujube kernels, etc. as a filling, wrapped into a three-pronged, square, pillow-shaped, etc. steaming, cooking and become. Specific practices, described in detail as follows:

1, meat brown

A, 5 pounds of glutinous rice, with (can not be too cold or too hot, the water temperature to the feel of some hot but acceptable) warm water to soak the glutinous rice for 2, 3 hours (during the tickle 1 to 2 times so that the rice is better immersed), with a small dustpan or strainer basket to filter out the water.

B, 2 pounds of peeled mung beans, soak in the same warm water for the same amount of time, and strain the water.

C, 2 pounds of half fat lean pork (lean meat alone cooked dumplings taste not smooth and not enough flavor), cut the meat into 2cm wide, 1cm thick, 10-15cm long strip, then put a little salt, monosodium glutamate (chicken essence), cooking wine, ginger, soy sauce 1 tsp. (sesame oil) 1 tsp. of sesame oil and other seasonings and mix with chopsticks and wait for use.

D, the dumpling leaves in the water to cook, water boiling 10 minutes after you can take out the cold water to wash and cut the ends of the excess after filtering dry.

E, the cotton thread cut a number of strips, each strip is about 20cm long. leg (knee) put a towel in case of wet clothing.

F: Take two rice dumpling leaves (both opposite sides) and overlap them in the opposite direction (not completely), put in a small bowl of rice (125 grams), gently draw a line with your index finger in the middle of the rice, put in 1 or 2 spoons of green beans, then put in the meat strips, put the same amount of green beans on top of the meat strips, and fill in another 123 grams of rice to cover the green beans.

G, the right hand first outside the end of the rice dumpling leaves folded inward and folded backward, wrapped up one end and then use the same technique to complete the other end, tie the rice dumplings should be tied in the middle of the tie once before tying them one by one from the end of the end to one end in order to prevent deformation, the rope tightness can not be too tight (boil burst) or too loose (into the water), in order to gently tugging not to move can be.

H, tied up one by one into the pot, and then into the cold water full of rice dumplings over 1cm or so, ignition ...... water boiled for 15 minutes after the pot up and down the rice dumplings exchange position, and then slow cooking on the 1 hour can be.

2, jujube dumplings

Sweet jujube dumplings are not very difficult to figure out the practice of meat dumplings. The biggest difference: dates soaked in warm water to remove the seeds cut into beans particles, and then mixed with filtered dry glutinous rice, as for the seasoning, like sweet can put some sugar.

3, mung bean duck egg dumplings

Sticky rice, mung beans 750 grams each, 25 grams of peanut rice, cooked salted duck egg yolk 5. Chopped egg yolk and glutinous rice, mung beans, peanuts into the filling. Take soaked rice dumpling shell leaves folded into a bucket, filled with the appropriate amount of filling, wrapped into the pot with cold water submerged rice dumplings, boil 1 hour, change the fire to cook for 1 hour can be.

4, Chenpi beef dumplings

Soaked glutinous rice, mung beans 1000 grams each, beef, Chenpi 100 grams each, 50 grams of minced pork, minced green onions, ginger, salt. With the lard will be onions fried yellow, in turn into the beef, peel, minced pork fried half a minute, dripping with sesame oil that is into the filling. When wrapping, first fill in the well-mixed glutinous rice and mung beans, sandwich the filling in the center, and then cook in the above manner.

5, fruit dumplings

750 grams of glutinous rice, plums, pineapple meat, 25 grams of melon strips, watermelon seed kernels, walnuts, raisins, 15 grams of red silk, 300 grams of sugar. First of all, the plum, pineapple meat, winter melon strips each with sugar boiled in water, drained, and then marinated in sugar for 24 hours, that is, into the filling. Packed into a five-cornered square bottom dumplings, cooking for 50 minutes, remove from the fire and simmer for 4 minutes that is.

6, savory chicken rice dumplings

Information: 600 grams of glutinous rice, 800 grams of chicken, 400 grams of potatoes, 80 grams of shrimp, 1 tablespoon of garlic, half a tablespoon of soy sauce, green onions, salt, chicken broth, a number of cornstarch, the right amount of rice dumpling leaves, rice dumplings, the right amount of rope.

How to make:

(1) Mince the chicken, potatoes and scallions, add salt, garlic, chicken essence, cornstarch and other seasonings and mix well.

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

(3) Fold 2 rice dumpling leaves into a funnel shape, add 1 tablespoon of the stir-fried glutinous rice, add the stuffing ingredients from recipe 1, and add another 1 tablespoon of glutinous rice on top.

(4) Tie the rice dumplings with a string and cook them in a pressure cooker for 30 minutes. If it is a normal pot must be cooked for about 2 hours.

7, authentic gold medal wrapped steamed rice dumplings

Materials:

(1) 500 grams of glutinous rice, dried mushrooms 1, 4 lotus seeds, 10 grams of shrimp, 50 grams of mung bean kernel, 2 chestnuts, dry lotus leaves 1, dry bamboo leaves 6, dry lye grass 2.

(2) 1 salted egg yolk, a little pepper, 30 grams of taro, pork ribs, fat about 100 grams; five-spice powder, green onion oil, monosodium glutamate salt a little.

Practice:

(1) soak the ingredients in Ingredient 1 in water until initiated, in which the tip of the glutinous rice at least 2 ? hours or more, and then marinate with pepper, onion oil, MSG, salt. Taro cut into pieces and fried, standby.

(2) Marinate the fatty meat in cubes with five-spice powder for about 30 minutes. Cut the ribs into pieces and marinate them in black vinegar, soy sauce, salt, MSG and flour and set aside.

(3) Tear lotus leaves in pairs, rough side down, lay 3 bamboo leaves and put half of the glutinous rice. Then put in shiitake mushrooms, lotus seeds, shrimp, chestnuts, salted egg yolk, fatty meat, pork ribs, taro, and mung bean kernels. Then put the other half of glutinous rice and cover the other 3 bamboo leaves.

(4) the left and right sides of the lotus leaves folded tightly, and then before and after the folded tightly wrapped into a quadrangle, with the alkali grass tightly knotted can be. 5, boiled rice dumplings with water for four hours can be on the table.

Hope to help you