Ingredients: long glutinous rice, pork, mushrooms, salted egg yolk, soy sauce, sugar, spiced powder, salt, Zongye, Zongsheng.

Practice: Wash glutinous rice and soak for 3 hours. Cut pork into strips about 4 cm long and 2 cm wide; Soak mushrooms until soft, remove pedicels and cut into strips.

Shape; Marinate pork and mushrooms with soy sauce, spiced powder, salt, sugar and other seasonings for 2 hours; Cut salted egg yolk into half and set aside.

Wash zongzi leaves and zongzi rope, take two zongzi leaves, fold them into a funnel shape at one third, scoop half glutinous rice in the funnel, and add pork, mushrooms and salt.

Fill the glutinous rice with fillings such as egg yolk, then fold the extra leaves of zongzi back to cover the funnel and wrap them, tie them tightly around the waist with a rope, and then place them.

Put zongzi in a pot, cover with water and cook for 2 hours on medium heat. After it is cooked, you can eat it.

2, mung bean duck egg jiaozi

750 grams of glutinous rice, 750 grams of mung beans, 25 grams of peanuts, and 5 cooked salted duck eggs. Chop egg yolk, mix with glutinous rice, mung bean and peanut, and make stuffing. suck up

Fold the leaves of the zongzi shell into a bucket shape, fill it with a proper amount of stuffing, put it in a pot and soak it in cold water. After boiling 1 hour, simmer 1 hour.

3, dried tangerine peel beef jiaozi

Soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt. Chop chopped green onion with lard.

Stir-fry until brown, add beef, dried tangerine peel and minced meat in turn, stir-fry for half a minute, and pour sesame oil as stuffing. When wrapping, put in the well-mixed glutinous rice and mung beans and put in the stuffing.

Cook the middle in the above way.

4. Baiguo Zongzi

750g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 50g of watermelon kernel, walnut kernel, raisin, HongLing15g and 300g of white sugar. first

Cook the green plum, pineapple meat and wax gourd strips with white sugar, drain the water, and then marinate them with white sugar for 24 hours to get the stuffing. Jiaozi wrapped into a square bottom, boiled for 50.

Minutes, 4 minutes from the fire.

5. Healthy vegetarian jiaozi

Ingredients: 3 bowls of Sambo rice (cooked), cotton rope 1m, dried radish 1/2 cups, 6 mushrooms (medium size), leaves 12 (large size), 6 chestnuts and boiled peanuts.

12 cup, 60g of egg yolk (1granule 10g), and 30g of plain cotton (1granule 5g).

Seasoning:

1, black pepper 1/8 teaspoons, sugar 1/8 teaspoons, sesame oil 1/4 teaspoons and soy sauce 1/4 teaspoons.

2. A little salt, white pepper and vegetarian oyster sauce.

Exercise:

1. Boil zongzi leaves in hot water for 8 minutes, then wash and dry the water for later use.

2. Soak the dried radish in water for 10 minute, then chop it up and squeeze out the water; Soak mushrooms in soft cubes; Soak chestnuts in clear water for 2 hours, and steam chestnuts with mushrooms (about 15~20 minutes).

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3. Stir-fry the shredded radish, diced mushrooms and seasoning (1) for later use.

4. Add seasoning (2) into the cooked Sambo rice and mix well.

5. Roll the two overlapping leaves of Zongzi into a pointed bucket, then add 2 tablespoons of Sambo rice in the method (4), and then add 1 tablespoon of chopped dried radish, diced mushrooms, chestnuts and vegetarian food.

Egg yolk and plain cotton, add 1 tablespoon of Sambo rice, gently press it, wrap it in jiaozi shape, and tie it tightly with cotton rope.

6. Steam in a steamer for 10 minute.

6. Daoxiang sushi (this is a kind of jiaozi that should not be cooked)

Ingredients: 3/2 cups of Sambo rice, 500 grams of sushi rice, cooked sesame seeds 1 spoon, and 20 pieces of triangular tofu skin.

Seasoning: 3 tbsp of sushi vinegar.

Exercise:

1. Wash the sushi rice, drain the water, add Sambo rice, 1 glass of water (8 minutes full) and 1/4 glass of water to the outer pot, stew for 15 minutes after cooking, and add vinegar while it is hot.

Stir the seasoning quickly and blow it with an electric fan to cool it for later use, thus making the Sambo sushi rice.

2. Open the triangular tofu skin, fill in the Sambo sushi rice, and finally dip the sesame seeds in Sambo sushi rice.

Small magic weapon for conditioning:

To make sushi, after washing the white rice, it is best to soak it in clear water for 20 minutes to make the rice grains fuller and more delicious.

7. Pearl Pill (this doesn't seem to be Zongzi)

Ingredients: Sambo rice150g, minced meat 300g, mushrooms 50g, 4 horseshoes (chopped) and 3 shallots (chopped).

Seasoning: 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon white powder, 1/2 tablespoons sugar, 1 tablespoon salt, 1 egg.

Exercise:

Soak mushrooms in water for 1 min, drain and cut into powder, add water chestnut powder, chopped green onion, minced meat and seasoning, stir well, and put them in refrigerator for 20 minutes.

2. Take out the materials of method (1) from the refrigerator, divide them into 12 equal parts, rub them into balls, drain them and put them in a dish with Sambo rice on the periphery.

3. Put the steamer into the pot. After the water is boiled, add pearl balls, cover the pot and steam for 20 minutes.

8. Fish-flavored lotus leaf jiaozi

Ingredients: Sambo rice 1 cup, glutinous rice 1/2 cup, 80g fish, 20g dried radish, 2 shiitake mushrooms, 5g dried shrimp and 3 slices ginger.

Seasoning: 2 tablespoons soy sauce, 65438+ 0 tablespoons rice wine.

Exercise:

1. Mix the soaked Sambo rice with glutinous rice, add 1/2 cup of water, and steam in an electric cooker (for non-electric cookers, add 1/2 cup of water to the outer cooker); Soak lotus leaves in water.

Use.

2. Wash and slice the fish; Cleaning radish dry powder, and draining; Soak mushrooms in water until they are soft; Wash the shrimp for later use.

3. Heat the pan, stir-fry the shrimps in oil, stir-fry the mushrooms until fragrant, and take them out for later use.

4. Heat the pan, add oil and stir-fry ginger slices, then add fish fillets and seasonings and cook on low heat 100 minutes.

5. Spread a lotus leaf on the small steamer, add the cooked Sambo glutinous rice, add the materials in methods (3) and (4), add Sambo glutinous rice and add lotus flowers.

Wrap the leaves and steam them in a rice cooker (add 1/2 cups of water to the outer pot).