Category: Desserts/Snacks Self-sweating, Night Sweating, Tonifying Health Recipes, Nocturnal Urine Recipes and More Recipes

Technology: cooking taste: fragrant and edible: breakfast | Chinese food | dinner | snacks

Taste: This zongzi is comfortable and nutritious.

Material: glutinous rice 1000g.

Accessories: 50g raisins, candied dates 100g.

Cooking method

1. Wash 400g of zongzi leaves, put them in a pot, add water to boil until soft, and drain the water for later use.

2. Wash and drain the glutinous rice for later use.

3. Put the candied dates in a bowl, steam them until soft, take them out, remove them while they are hot, and wash and drain the raisins.

4. Take 3 leaves of Zongzi with opposite hairs. First, add 1/3 glutinous rice, add candied dates and a little raisins, then add 2/3 glutinous rice to make triangular zongzi, and tie it tightly with a rope.

5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.

Mung beans, duck eggs and zongzi (many people say it's delicious)

Cooking method: 750g of glutinous rice and mung beans, 25g of peanuts and 5 yolks of cooked salted duck eggs. Chop egg yolk, mix with glutinous rice, mung bean and peanut, and make stuffing. Fold the soaked leaves of Zongzi shell into a funnel shape, fill in a proper amount of stuffing, wrap them, put them in a pot to drain the water, add cold water to soak Zongzi, cook for 1 hour, and then simmer for 1 hour.

Chenpi Beef jiaozi

Cooking method:1000g soaked glutinous rice and mung beans,100g beef and dried tangerine peel, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced meat in turn, stir-fry for half a minute, and then pour sesame oil as filling. When wrapping, put the mixed glutinous rice and mung beans in first, put the stuffing in the middle, and then cook according to the above method.

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, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then marinated with white sugar for 24 hours, which is the filling. Jiaozi wrapped into a square bottom, boiled for 50 minutes, and simmered for 4 minutes.

Materials of healthy vegetarian glutinous rice balls: 3 bowls of Sambo rice (cooked), cotton rope 1 m, dried radish 1/2 cups, 6 mushrooms (medium size), pink leaves 12 tablets (large size), 6 chestnuts, boiled peanuts 1/2 cups.

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 water for 2 hours and steam chestnuts with mushrooms (about 15~20 minutes).

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 two overlapping zongzi leaves into a sharp bucket shape, then put them into 2 tablespoons of Sambo rice in the method (4), then add 1 tablespoon of chopped dried radish, diced mushrooms, chestnuts, plain egg yolk and plain meat floss, then add 1 tablespoon of Sambo rice, slightly press it, wrap it into a zongzi shape, and tie it tightly with cotton rope.

6. Steam in a steamer for 10 minute.

Wudou Sect

June 8th is the traditional Dragon Boat Festival in China. Although China people have always had the custom of eating zongzi, sweet zongzi is high in sugar and calories, and salty zongzi is rich in oil, which makes people stay away from it. Now, we will teach you how to make a "five-bean jiaozi", which not only satisfies people's appetite, but also ensures nutrition and health.

"Wudou Zongzi" takes mung beans, red beans, peanuts, plum beans, glutinous rice and other beans and coarse grains as raw materials, and has the functions of clearing away heat and toxic materials, eliminating summer heat and dampness, strengthening the spleen and regulating the stomach. It is also wrapped with zongzi leaves, which is cool and has therapeutic effect. It is not only delicious, but also very suitable for dietotherapy in summer, and suitable for people of all ages in Xian Yi.

Ingredients: 360 grams of white glutinous rice, 60 grams of red beans, 60 grams of mung beans, 60 grams of eyebrow beans, 60 grams of peanuts, 80 grams of corn, and 24 pieces of zongzi leaves.

Exercise:

1. Glutinous rice, red beans, mung beans and peanuts were washed and soaked in cold water for 2 hours, and plum beans were washed and soaked in cold water 1 hour;

2. Drain water, mix glutinous rice, red beans, mung beans, peanuts, plum beans and corn, and add sugar to taste;

3. Wash the leaves, soak them in hot water for 2 hours, and then dry them.

4. Take out 2 zongzi leaves, cross-fold them into the top of a triangle, add a proper amount of glutinous rice mixture, and fold them in half. Wrap the other two leaves on both sides, fold them and wrap them with string, which makes five bean bags.

5. Steam for 20 minutes and serve.

Hainan five-color zongzi

People who have eaten the five-color rice of Hainan Miao compatriots think it is fragrant and delicious. However, if you have tasted the five-color zongzi made by Shanghai Nanmiao cells, you will never forget it!

Five-color zongzi is a symbol of auspicious family reunion of Miao compatriots in Hainan Island. According to folklore, a long time ago, Miao ancestors lived in the Yellow River valley. Due to the cruel oppression and exploitation of Miao leaders, the five brothers could not bear to be forced to flee. When he fled, he agreed to meet at Wuzhishan in Hainan Island on the third day of the third lunar month. The five brothers went through difficulties and obstacles, crossed the ocean and waded through mountains and rivers, and arrived at Wuzhishan on time. So, they happily lit a bonfire and wrapped five-color zongzi to celebrate the reunion of brothers. Since then, they have lived and multiplied in Hainan Island, and the five brothers have changed their surnames. Therefore, the Miao people in Hainan Island only have five surnames: Li, Deng, Jin, Jiang and Ma. To this end, every household of Miao compatriots wraps five-color zongzi on the third day of the third lunar month to show their memory of their ancestors and family reunion.

The making method of five-color zongzi is very simple. Stir-fry glutinous rice with lard or peanut oil, then take it out and put it in five boxes respectively. Then use a box of leaf juice of wild plants to dye one color, namely red, yellow, blue, black and White King. Add preserved game, such as mountain pork, yellow meat, venison, etc. Or poultry. Then wrap it in leaves or banana leaves, one glutinous rice of each color, and tie it with hemp rope. Zongzi is cylindrical in shape and arbitrary in size. When cooking zongzi, water should be soaked in it. If it is cooked in multiple pots, each pot should have five colors of zongzi, which means good luck. Boil it for about two hours, and then you can take it out to eat.

Eating five-color zongzi can be divided into hot food and cold food. The five-color zongzi, which just came out of the hot pot, is full of fragrance and makes your mouth water. When you take a bite from a leaf, you only feel soft and sticky, your tongue is sweet and slippery, and your mouth is full of fragrance, which makes people want to eat. Cold zongzi gradually hardens, and chewing slowly can give people a mellow taste. After eating, there is still a aftertaste in your mouth that you can't swallow and spit for a long time.

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 the lotus leaf on a small steamer, add Sambo glutinous rice, then add the materials in methods (3) and (4), add Sambo glutinous rice, wrap the lotus leaf, and steam in an electric cooker (add 1/2 glass of water to the outer cooker).

Babao zongzi

500g reed leaves, glutinous rice1000g, 50g jujube, 50g coix seed, 50g red bean, 50g mung bean, 75g kumquat and 50g green plum.

1. Blanch the reed leaves with boiling water and let them cool for later use. Wash glutinous rice and soak it in cold water for 24 hours.

2. Soak jujube, coix seed, adzuki bean and mung bean in water; Kumquat and diced green plum.

3. Mix glutinous rice with processed ingredients, wrap it with reed leaves, and cook it in water for 2 hours.

Fresh fruit zongzi

Ingredients: red dates or chestnuts, white glutinous rice.

Practice: First cut red dates or chestnuts into grains, soak white glutinous rice in cold water for three or four hours, then wrap three layers of rice and three layers of stuffing in the order of one layer of rice, and finally wrap these raw materials with reed leaves and cook them.

Doushazong

Ingredients: red bean paste, white glutinous rice

Practice: white glutinous rice is soaked in cold water for three or four hours, and then three layers of rice and three layers of stuffing are wrapped in the order of one layer of rice. Finally, these raw materials are wrapped with reed leaves and cooked.

The method is the same as fresh fruit zongzi.

Gu Wei rouzong

Ingredients: chestnut, mushrooms, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts.

Practice: Boil chestnuts until the fragrance of chestnuts is ripe. Soak mushrooms in water for an hour, fry them on low heat, and add spices to cook them. Stir-fry pork belly first, then take it out and marinate it with soy sauce and spices. Shrimp is also fried to make it fragrant. The peanuts are getting ripe. At the same time, the white glutinous rice is soaked in water for about 3-4 hours until it is soft.

Put the white glutinous rice with all other processed raw materials. The specific proportion can be mixed together according to personal preference. After mixing, add the sauce and stir-fry for a while. After frying, wrap it in zongzi leaves.

Tip: Water must drown all the zongzi, and then cook for about an hour and a half.

Yao Zhu rou zong

Ingredients: It is similar to the ancient jiaozi with meat stuffing, except that one more raw material, namely Yaozhu, is added. (What is Yaozhu: /view/502.htm)

The method is the same as that of jiaozi in ancient times.

Top-level health Sect

Raw materials: purple rice, ginkgo, scallop, abalone, chestnut, mushroom, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts.

Practice: In the first step, the processing methods of chestnuts, mushrooms, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts are the same as those of ancient meat dumplings. It takes about 6 hours for purple rice to soak in hot water. Stir-fry the purple rice with slow fire after soaking, but don't stir-fry it too soft. Yaozhu and Ginkgo also need to be cooked in advance. It is best to use dried abalone and soak it in water 7 days in advance. Step 2: Mix 60% white glutinous rice and 40% purple rice, add other raw materials, wrap them into four corners with bamboo leaves from Taiwan Province Province, and soak them in water for one and a half hours.

General manager Sarah shayang

Ingredients: glutinous rice 600g, fragrant leaves, 4 slices of yellow pear, instant food 1 onion seeds, 3 tablespoons of garlic rice 1 tablespoon of Brandt oil, 3 tablespoons of soy sauce, half a tablespoon of rice leaves, and a proper amount of rice rope.

Stuffing: 800g of chicken, 400g of potato, 3g of onion and 80g of shrimp.

Spicy fried rice instant ingredients 2 tablespoons chicken essence 1 teaspoon.

3 teaspoons of corn starch malajan 1 teaspoon.

Practice: Chop chicken, potatoes and onions, add other fillings and mix well. Wash the glutinous rice, soak it in clear water for half an hour, cut the fragrant leaves into 6 cm long and chop the onion and garlic. Heat a wok, add Brandt oil, saute onion and garlic, add glutinous rice and turmeric, cook and soy sauce, and stir well. Fold 2 zongzi leaves into a leaky shape, add 1 tablespoon of fried glutinous rice, add stuffing and fragrant leaves, and then add 1 tablespoon of glutinous rice on top. Tie the zongzi with zongzi rope, cook it in a pressure cooker for 30 minutes, and then eat it while it is hot. * Ordinary cooking takes 2 hours.

Penang Niangye Zongzi

Ingredients: 600g of glutinous rice, 250g of minced meat/chicken, shrimp 150g, onion 120g, candied melon 120g, 2 teaspoons of garlic, 4 tablespoons of peanuts, 3 tablespoons of sesame seeds, 4 slices of fragrant leaves and 4 slices of Zongsheng.

Seasoning: 2 tablespoons coriander seed powder, chicken essence 1 tablespoon, ginger powder 1 tsp, 2 tsps soy sauce, 4 tsps sugar 1 tsp, half a tablespoon salt, turmeric 1 tsp, and water/kloc-.

Exercise:

Wash the glutinous rice, soak it in clear water for 2 hours, drain the water, add 4 tablespoons of oil and 2 teaspoons of salt, and stir well. Heat 4 tablespoons in the pan, stir-fry shallots and garlic, add pork, shrimp, sugar, wax gourd and seasoning, and stir-fry until cold. Fold the leaves into barrels, add glutinous rice and stuffing, and wrap them tightly with rope. Boil zongzi in boiling water for about 2 hours, then take it out and eat it.

Taro jiaozi

Ingredients: glutinous rice 450g taro 550g plum bean 150g taro rice instant material 1 wrapped pepper 1 teaspoon sesame oil 1 teaspoon onion (chopped) 2 tablespoons garlic (chopped) 1 teaspoon Zongye proper amount of red eagle oil.

Stuffing: chicken and pork 600g millet 1 00g shrimp 50g mushrooms and 20 salted egg yolks 1 0g seasoning: spiced powder 1 teaspoon gutter oil1teaspoon pepper1teaspoon sesame oil.

Light soy sauce 1 tablespoon wine 1 tablespoon air-dried oil, half teaspoon chicken essence, half teaspoon sugar and half teaspoon salt 1 teaspoon.

Practice: Wash glutinous rice and plum beans and soak them in water for half an hour. Peel taro, wash, dice and oil. Heat oil in the pan, saute shallots and garlic, pour in material A and saute. Shake pork and chicken (add 2 teaspoons of cornmeal), millet, dried shrimps, mushrooms and seasonings. Fold rice leaves into a tube shape, add fried glutinous rice, add stuffing, cover with rice cover, fold into triangles, tie them with rice ropes, put them in an air pressure pot with boiling water for 30 minutes and heat them for 2 hours.

Ingredients: pig's front buttock tip, glutinous rice

The ratio of meat to rice is about 3: 5 (that is, 3 kg of meat and 5 kg of rice), soy sauce, salt, sugar, chicken essence and cooking wine.

Jiaxing rouzong

Preparatory work:

Zongye: If the fresh Zongye is washed, stir-fry the root (with two small tips) slightly, boil the water, and put the Zongye in for 3 or 5 minutes. If the leaves are dry, soak them for a day, then soak them until they are soft, cut off the roots and treat them as fresh.

Rice: Wash the rice quickly and try not to let the rice get into the water. Dry the rice with radish and leave it for a while (rice will eat a little water). Add soy sauce and salt (a little more soy sauce).

Meat: Peel, separate fat meat from lean meat, and cut into pieces about 3 to 4 cm square. The ratio of fat meat to lean meat is 1: 2. Pour cooking wine, soy sauce, salt and a little sugar into the meat and chicken essence. More wine tastes good, but less soy sauce. Rub your hands until the meat bubbles, indicating that the taste has been completely eaten into the meat.

This is jiaozi:

The leaves of Zongzi are obviously divided into two sides (the hairy side is the reverse side, which can be distinguished by the diameter of the leaves, and the protruding side is the reverse side), and the front side is inward, and the pillow-shaped Zongzi is wrapped. It's hard to describe. Tie with cotton thread or straw rope. Whether zongzi is delicious or not has a lot to do with whether it is tied tightly or not. Every zongzi must be put with fat, otherwise it won't taste good.

Cooking zongzi: The cauldron must be deep enough. Put the zongzi in, add water, and the water will not be cooked by the fire of zongzi. If the zongzi is as big as the T version I packed last time, it will take 1 hour. No matter how big the zongzi is, it will take 2 ~ 3 hours to ignite. Never stop the fire while cooking zongzi. Keep the water on. I don't need to tell you to eat zongzi, do I?

If you find that zongzi is weak, you can add salt and soy sauce to the water where zongzi is cooked, and the taste will go in after cooking for a while.

Taiwan Province zongzi

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; After the mushrooms are soaked soft, the stems are removed and cut into strips; 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 one third of them into a funnel shape, scoop half of glutinous rice into the funnel, add stuffing such as pork, mushrooms and salted egg yolk, and then fill in glutinous rice. Then fold the extra zongzi leaves back to cover the funnel, wrap them, tie them tightly around the waist with a rope, and put them away when finished.

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

Category: Desserts/Snacks Self-sweating, Night Sweating, Tonifying Health Recipes, Nocturnal Urine Recipes and More Recipes

Technology: cooking taste: fragrant and edible: breakfast | Chinese food | dinner | snacks

Taste: This zongzi is comfortable and nutritious.

Material: glutinous rice 1000g.

Accessories: 50g raisins, candied dates 100g.

Cooking method

1. Wash 400g of zongzi leaves, put them in a pot, add water to boil until soft, and drain the water for later use.

2. Wash and drain the glutinous rice for later use.

3. Put the candied dates in a bowl, steam them until soft, take them out, remove them while they are hot, and wash and drain the raisins.

4. Take 3 leaves of Zongzi with opposite hairs. First, add 1/3 glutinous rice, add candied dates and a little raisins, then add 2/3 glutinous rice to make triangular zongzi, and tie it tightly with a rope.

5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.

Mung beans, duck eggs and zongzi (many people say it's delicious)

Cooking method: 750g of glutinous rice and mung beans, 25g of peanuts and 5 yolks of cooked salted duck eggs. Chop egg yolk, mix with glutinous rice, mung bean and peanut, and make stuffing. Fold the soaked leaves of Zongzi shell into a funnel shape, fill in a proper amount of stuffing, wrap them, put them in a pot to drain the water, add cold water to soak Zongzi, cook for 1 hour, and then simmer for 1 hour.

Chenpi Beef jiaozi

Cooking method:1000g soaked glutinous rice and mung beans,100g beef and dried tangerine peel, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced meat in turn, stir-fry for half a minute, and then pour sesame oil as filling. When wrapping, put the mixed glutinous rice and mung beans in first, put the stuffing in the middle, and then cook according to the above method.

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, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then marinated with white sugar for 24 hours, which is the filling. Jiaozi wrapped into a square bottom, boiled for 50 minutes, and simmered for 4 minutes.

Materials of healthy vegetarian glutinous rice balls: 3 bowls of Sambo rice (cooked), cotton rope 1 m, dried radish 1/2 cups, 6 mushrooms (medium size), pink leaves 12 tablets (large size), 6 chestnuts, boiled peanuts 1/2 cups.

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 water for 2 hours and steam chestnuts with mushrooms (about 15~20 minutes).

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 two overlapping zongzi leaves into a sharp bucket shape, then put them into 2 tablespoons of Sambo rice in the method (4), then add 1 tablespoon of chopped dried radish, diced mushrooms, chestnuts, plain egg yolk and plain meat floss, then add 1 tablespoon of Sambo rice, slightly press it, wrap it into a zongzi shape, and tie it tightly with cotton rope.

6. Steam in a steamer for 10 minute.

Wudou Sect

June 8th is the traditional Dragon Boat Festival in China. Although China people have always had the custom of eating zongzi, sweet zongzi is high in sugar and calories, and salty zongzi is rich in oil, which makes people stay away from it. Now, we will teach you how to make a "five-bean jiaozi", which not only satisfies people's appetite, but also ensures nutrition and health.

"Wudou Zongzi" takes mung beans, red beans, peanuts, plum beans, glutinous rice and other beans and coarse grains as raw materials, and has the functions of clearing away heat and toxic materials, eliminating summer heat and dampness, strengthening the spleen and regulating the stomach. It is also wrapped with zongzi leaves, which is cool and has therapeutic effect. It is not only delicious, but also very suitable for dietotherapy in summer, and suitable for people of all ages in Xian Yi.

Ingredients: 360 grams of white glutinous rice, 60 grams of red beans, 60 grams of mung beans, 60 grams of eyebrow beans, 60 grams of peanuts, 80 grams of corn, and 24 pieces of zongzi leaves.

Exercise:

1. Glutinous rice, red beans, mung beans and peanuts were washed and soaked in cold water for 2 hours, and plum beans were washed and soaked in cold water 1 hour;

2. Drain water, mix glutinous rice, red beans, mung beans, peanuts, plum beans and corn, and add sugar to taste;

3. Wash the leaves, soak them in hot water for 2 hours, and then dry them.

4. Take out 2 zongzi leaves, cross-fold them into the top of a triangle, add a proper amount of glutinous rice mixture, and fold them in half. Wrap the other two leaves on both sides, fold them and wrap them with string, which makes five bean bags.

5. Steam for 20 minutes and serve.

Hainan five-color zongzi

People who have eaten the five-color rice of Hainan Miao compatriots think it is fragrant and delicious. However, if you have tasted the five-color zongzi made by Shanghai Nanmiao cells, you will never forget it!

Five-color zongzi is a symbol of auspicious family reunion of Miao compatriots in Hainan Island. According to folklore, a long time ago, Miao ancestors lived in the Yellow River valley. Due to the cruel oppression and exploitation of Miao leaders, the five brothers could not bear to be forced to flee. When he fled, he agreed to meet at Wuzhishan in Hainan Island on the third day of the third lunar month. The five brothers went through difficulties and obstacles, crossed the ocean and waded through mountains and rivers, and arrived at Wuzhishan on time. So, they happily lit a bonfire and wrapped five-color zongzi to celebrate the reunion of brothers. Since then, they have lived and multiplied in Hainan Island, and the five brothers have changed their surnames. Therefore, the Miao people in Hainan Island only have five surnames: Li, Deng, Jin, Jiang and Ma. To this end, every household of Miao compatriots wraps five-color zongzi on the third day of the third lunar month to show their memory of their ancestors and family reunion.

The making method of five-color zongzi is very simple. Stir-fry glutinous rice with lard or peanut oil, then take it out and put it in five boxes respectively. Then use a box of leaf juice of wild plants to dye one color, namely red, yellow, blue, black and White King. Add preserved game, such as mountain pork, yellow meat, venison, etc. Or poultry. Then wrap it in leaves or banana leaves, one glutinous rice of each color, and tie it with hemp rope. Zongzi is cylindrical in shape and arbitrary in size. When cooking zongzi, water should be soaked in it. If it is cooked in multiple pots, each pot should have five colors of zongzi, which means good luck. Boil it for about two hours, and then you can take it out to eat.

Eating five-color zongzi can be divided into hot food and cold food. The five-color zongzi, which just came out of the hot pot, is full of fragrance and makes your mouth water. When you take a bite from a leaf, you only feel soft and sticky, your tongue is sweet and slippery, and your mouth is full of fragrance, which makes people want to eat. Cold zongzi gradually hardens, and chewing slowly can give people a mellow taste. After eating, there is still a aftertaste in your mouth that you can't swallow and spit for a long time.

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 (not an electric cooker, 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 the lotus leaf on a small steamer, add Sambo glutinous rice, then add the materials in methods (3) and (4), add Sambo glutinous rice, wrap the lotus leaf, and steam in an electric cooker (add 1/2 glass of water to the outer cooker).

Babao zongzi

500g reed leaves, glutinous rice1000g, 50g jujube, 50g coix seed, 50g red bean, 50g mung bean, 75g kumquat and 50g green plum.

1. Blanch the reed leaves with boiling water and let them cool for later use. Wash glutinous rice and soak it in cold water for 24 hours.

2. Soak jujube, coix seed, adzuki bean and mung bean in water; Kumquat and diced green plum.

3. Mix glutinous rice with processed ingredients, wrap it with reed leaves, and cook it in water for 2 hours.

Fresh fruit zongzi

Ingredients: red dates or chestnuts, white glutinous rice.

Practice: First cut red dates or chestnuts into grains, soak white glutinous rice in cold water for three or four hours, then wrap three layers of rice and three layers of stuffing in the order of one layer of rice, and finally wrap these raw materials with reed leaves and cook them.

Doushazong

Ingredients: red bean paste, white glutinous rice

Practice: white glutinous rice is soaked in cold water for three or four hours, and then three layers of rice and three layers of stuffing are wrapped in the order of one layer of rice. Finally, these raw materials are wrapped with reed leaves and cooked.

The method is the same as fresh fruit zongzi.

Gu Wei rouzong

Ingredients: chestnut, mushrooms, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts.

Practice: Boil chestnuts until the fragrance of chestnuts is ripe. Soak mushrooms in water for an hour, fry them on low heat, and add spices to cook them. Stir-fry pork belly first, then take it out and marinate it with soy sauce and spices. Shrimp is also fried to make it fragrant. The peanuts are getting ripe. At the same time, the white glutinous rice is soaked in water for about 3-4 hours until it is soft.

Put the white glutinous rice with all other processed raw materials. The specific proportion can be mixed together according to personal preference. After mixing, add the sauce and stir-fry for a while. After frying, wrap it in zongzi leaves.

Tip: Water must drown all the zongzi, and then cook for about an hour and a half.

Yao Zhu rou zong

Ingredients: It is similar to the ancient jiaozi with meat stuffing, except that one more raw material, namely Yaozhu, is added. (What is Yaozhu: /view/502.htm)

The method is the same as that of jiaozi in ancient times.

Top-level health Sect

Raw materials: purple rice, ginkgo, scallop, abalone, chestnut, mushroom, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts.

Practice: In the first step, the processing methods of chestnuts, mushrooms, pork belly, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts are the same as those of ancient meat dumplings. It takes about 6 hours for purple rice to soak in hot water. Stir-fry the purple rice with slow fire after soaking, but don't stir-fry it too soft. Yaozhu and Ginkgo also need to be cooked in advance. It is best to use dried abalone and soak it in water 7 days in advance. Step 2: Mix 60% white glutinous rice and 40% purple rice, add other raw materials, wrap them into four corners with bamboo leaves from Taiwan Province Province, and soak them in water for one and a half hours.

General manager Sarah shayang

Ingredients: glutinous rice 600g, fragrant leaves, 4 slices of yellow pear, instant food 1 onion seeds, 3 tablespoons of garlic rice 1 tablespoon of Brandt oil, 3 tablespoons of soy sauce, half a tablespoon of rice leaves, and a proper amount of rice rope.

Stuffing: 800g of chicken, 400g of potato, 3g of onion and 80g of shrimp.

Spicy fried rice instant ingredients 2 tablespoons chicken essence 1 teaspoon.

3 teaspoons of corn starch malajan 1 teaspoon.

Practice: Chop chicken, potatoes and onions, add other fillings and mix well. Wash the glutinous rice, soak it in clear water for half an hour, cut the fragrant leaves into 6 cm long and chop the onion and garlic. Heat a wok, add Brandt oil, saute onion and garlic, add glutinous rice and turmeric, cook and soy sauce, and stir well. Fold 2 zongzi leaves into a leaky shape, add 1 tablespoon of fried glutinous rice, add stuffing and fragrant leaves, and then add 1 tablespoon of glutinous rice on top. Tie the zongzi with zongzi rope, cook it in a pressure cooker for 30 minutes, and then eat it while it is hot. * Ordinary cooking takes 2 hours.

Penang Niangye Zongzi

Ingredients: 600g of glutinous rice, 250g of minced meat/chicken, shrimp 150g, onion 120g, candied melon 120g, 2 teaspoons of garlic, 4 tablespoons of peanuts, 3 tablespoons of sesame seeds, 4 slices of fragrant leaves and 4 slices of Zongsheng.

Seasoning: 2 tablespoons coriander seed powder, chicken essence 1 tablespoon, ginger powder 1 tsp, 2 tsps soy sauce, 4 tsps sugar 1 tsp, half a tablespoon salt, turmeric 1 tsp, and water/kloc-.

Exercise:

Wash the glutinous rice, soak it in clear water for 2 hours, drain the water, add 4 tablespoons of oil and 2 teaspoons of salt, and stir well. Heat 4 tablespoons in the pan, stir-fry shallots and garlic, add pork, shrimp, sugar, wax gourd and seasoning, and stir-fry until cold. Fold the leaves into barrels, add glutinous rice and stuffing, and wrap them tightly with rope. Boil zongzi in boiling water for about 2 hours, then take it out and eat it.

Taro jiaozi

Ingredients: glutinous rice 450g taro 550g plum bean 150g taro rice instant material 1 wrapped pepper 1 teaspoon sesame oil 1 teaspoon onion (chopped) 2 tablespoons garlic (chopped) 1 teaspoon Zongye proper amount of red eagle oil.

Stuffing: chicken and pork 600g millet 1 00g shrimp 50g mushrooms and 20 salted egg yolks 1 0g seasoning: spiced powder 1 teaspoon gutter oil1teaspoon pepper1teaspoon sesame oil.

Light soy sauce 1 tablespoon wine 1 tablespoon air-dried oil, half teaspoon chicken essence, half teaspoon sugar and half teaspoon salt 1 teaspoon.

Practice: Wash glutinous rice and plum beans and soak them in water for half an hour. Peel taro, wash, dice and oil. Heat oil in the pan, saute shallots and garlic, pour in material A and saute. Shake pork and chicken (add 2 teaspoons of cornmeal), millet, dried shrimps, mushrooms and seasonings. Fold rice leaves into a tube shape, add fried glutinous rice, add stuffing, cover with rice cover, fold into triangles, tie them with rice ropes, put them in an air pressure pot with boiling water for 30 minutes and heat them for 2 hours.

Ingredients: pig's front buttock tip, glutinous rice

The ratio of meat to rice is about 3: 5 (that is, 3 kg of meat and 5 kg of rice), soy sauce, salt, sugar, chicken essence and cooking wine.

Jiaxing rouzong

Preparatory work:

Zongye: If the fresh Zongye is washed, stir-fry the root (with two small tips) slightly, boil the water, and put the Zongye in for 3 or 5 minutes. If the leaves are dry, soak them for a day, then soak them until they are soft, cut off the roots and treat them as fresh.

Rice: Wash the rice quickly and try not to let the rice get into the water. Dry the rice with radish and leave it for a while (rice will eat a little water). Add soy sauce and salt (a little more soy sauce).

Meat: Peel, separate fat meat from lean meat, and cut into pieces about 3 to 4 cm square. The ratio of fat meat to lean meat is 1: 2. Pour cooking wine, soy sauce, salt and a little sugar into the meat and chicken essence. More wine tastes good, but less soy sauce. Rub your hands until the meat bubbles, indicating that the taste has been completely eaten into the meat.

This is jiaozi:

The leaves of Zongzi are obviously divided into two sides (the hairy side is the reverse side, which can be distinguished by the diameter of the leaves, and the protruding side is the reverse side), and the front side is inward, and the pillow-shaped Zongzi is wrapped. It's hard to describe. Tie with cotton thread or straw rope. Whether zongzi is delicious or not has a lot to do with whether it is tied tightly or not. Every zongzi must be put with fat, otherwise it won't taste good.

Cooking zongzi: The cauldron must be deep enough. Put the zongzi in, add water, and the water will not be cooked by the fire of zongzi. If the zongzi is as big as the T version I packed last time, it will take 1 hour. No matter how big the zongzi is, it will take 2 ~ 3 hours to ignite. Never stop the fire while cooking zongzi. Keep the water on. I don't need to tell you to eat zongzi, do I?

If you find that zongzi is weak, you can add salt and soy sauce to the water where zongzi is cooked, and the taste will go in after cooking for a while.

Taiwan Province zongzi

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; After the mushrooms are soaked soft, the stems are removed and cut into strips; 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 one third of them into a funnel shape, scoop half of glutinous rice into the funnel, add stuffing such as pork, mushrooms and salted egg yolk, and then fill in glutinous rice. Then fold the extra zongzi leaves back to cover the funnel, wrap them, tie them tightly around the waist with a rope, and put them away when finished.

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