Ingredients: glutinous rice (new rice is the best), stuffing, salt, roasted seaweed slices (rectangular).

Production steps:

1. Wash your hands and moisten them, then put a bowl of rice on the palm of your left hand and flatten it slightly, with 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 do it every 5 minutes when you are skilled 1 piece.

Send some improvement skills (zt) to the master:

1. Selection of zongzi leaves: most people in Guangzhou pack zongzi with bamboo leaves, and the ones with smooth, soft and tough surfaces are better. 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, 300 grams of pork belly, 3 tablespoons of salt13, appropriate amount of zongzi leaves and water grass rope, 3 bowls of soy sauce13, a small amount of rice wine and monosodium glutamate.

Practice: Pork is cut into 5cm strips and soaked in soy sauce, rice wine and monosodium glutamate overnight; Mix the glutinous rice with salt in the sauce soaked in meat, stand for 10 minute and then mix until it is uniform; Two zongzi leaves are opposite to each other, folded into a right-angled spoon shape from the leaf pedicle 1/4, and about 2 spoons of rice are laid in the spoon, and the meat strips are placed directly in it, and then 2 spoons of rice are covered with the meat strips, 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, add cold water and boil them with strong fire, then switch to medium and small fire and continue cooking for 4 hours, and simmer for 1 hour.

Main nutrients: protein 80g, fat 170g, sugar 463g, sodium 3930mg, cholesterol 2 10mg, and calorie 3790cal.

Simple meat dumplings

1. Soak glutinous rice for 2 hours.

2.

Saute mushrooms, dried shrimps and red onions. Stir-fry shredded pork in an inner pot. Stir-fry with glutinous rice. Add a little soy sauce, sesame oil, pepper, sugar and oyster sauce to taste until the rice is half cooked.

3. Wash the leaves of zongzi, and wrap the ingredients in 2. According to your personal preference, add the fried pork belly, egg yolk and lotus seeds.

4. Put about 3 cups of water in the outer pot of the rice cooker, and put the zongzi in the flooded inner pot and steam it.

Remarks:

1. This is a relatively simple way, just use a rice cooker. Of course, it's most convenient to buy it and eat it. It tastes different if you wrap it yourself.

2. In step 2, if water is directly added for steaming, the ratio of oily rice water to glutinous rice is about 1 2.

3. if the package is not a dumpling, in fact, as long as it is yue? 9? 4] Just enter.

Mung bean and duck egg dumplings (this is delicious)

750g glutinous rice, 750g mung bean, 25g peanut and 5 cooked salted duck egg yolk. 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 shape, fill in a proper amount of stuffing, put them in a pot and soak them in cold water. After boiling for 1 hour, simmer for 1 hour.

Salty chicken zongzi

Ingredients: 600g of glutinous rice, 800g of chicken, 400g of potato, 80g of dried shrimp, garlic 1 spoon, half a tablespoon of soy sauce, onion, salt, chicken essence, some raw flour, appropriate amount of zongzi leaves and zongzi rope.

Practice: 1, chop chicken, potato and onion, add salt, garlic, chicken essence, cornmeal 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 zongzi leaves into a leaky shape, add the stir-fried glutinous rice 1 tablespoon, add the stuffing evenly dressed in the method 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 30 minutes, then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours.

Eight treasures zongzi method

500g of reed leaves, 0/000g of glutinous rice/kloc-,50g of jujube, 50g of coix seed, 50g of red beans, 50g of mung beans, 50g of shrimps, 0g of melon strips/kloc-,75g of kumquat and 50g of green plums.

1. Reed leaves are blanched with boiling water and cooled for use, and glutinous rice is washed and soaked in cold water for 24 hours for 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. The glutinous rice and the processed ingredients are mixed and wrapped in reed leaves, and boiled in water 1 hour for eating.