A, 5 kg of fragrant glutinous rice, soak the glutinous rice in warm water (not too cold or too hot, the water temperature is a little hot to the touch but acceptable) for 2 or 3 hours (scratching 1 2 times during the period, so that the rice can be soaked better), and filter the water with a small dustpan or filter basket.

B, 2 kg peeled mung beans, soaked in the same warm water for the same time, and drained.

C, 2 kg of semi-fat lean pork (rice dumplings cooked with lean meat are not smooth and fragrant enough), cut the meat into strips with a width of 2cm, a thickness of 1cm and a length of 10- 15cm, and then add a little salt, monosodium glutamate (chicken essence), cooking wine, ginger slices and soy sauce/5 cm.

D, boiling the zongzi leaves in water for 10 minute, taking out cold water, washing the excess at both ends of the scissors, and filtering to dry.

E, cut a number of cotton threads, each about 20cm long. Put a towel on your leg (knee) in case you get wet.

F, take two (both reverse sides) zongzi leaves, with one end and one tail overlapping in opposite directions (incompletely), put them in a small bowl (1 25g) of rice, lightly draw a word in the middle of the rice with your index finger, put in1and 2 spoonfuls of mung beans, then put the meat strips, put the same mung beans on the meat strips, and then fill in/kloc-0.

G, the right hand first folds the outer end of the zongzi leaves inward and backward, wraps one end and completes the other end in the same way. Tie the zongzi once in the middle before tying it from one end to the other to prevent deformation. The rope should not be too tight (boiled) or too loose (flooded), so it can be pulled lightly and not moved.

H, tie them and put them into the pot one by one, then put cold water until they are full of zongzi 1cm, ignite ... After the water boils 15 minutes, change the positions of the upper and lower zongzi in the pot, and then cook them on slow fire for 1 hour.

Preparation and practice of jujube zongzi:

It's not difficult to find out how to make dumplings with sweet dates. The biggest difference: jujube is soaked in warm water, seeded and cut into bean granules, and then mixed with dried glutinous rice. As for seasoning, you can put some sugar if you like sweet.

Mung bean and duck egg dumplings

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.

Chenpi beef dumplings

Soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced pork in turn, stir-fry for half a minute, and then pour sesame oil to serve as stuffing. When wrapping, first fill in the well-mixed glutinous rice and mung beans, put the stuffing in the middle, and then cook it in the above way.

Baiguo zongzi

750g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 0/5g of watermelon kernel, walnut kernel, raisin and red silk, and 300g of white sugar. Firstly, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then pickled with white sugar for 24 hours, which is the stuffing. Wrap it into a dumpling with a square bottom, boil it for 50 minutes, and stew it for 4 minutes from the fire.

Wash and soak for about 3 hours.

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.

Authentic golden wrapped steamed dumplings

Ingredients: 1, 500g of glutinous rice, dried mushrooms 1 flower, 4 lotus seeds, dried shrimps 1 0g, 50g of mung bean kernels, 2 chestnuts, dried lotus leaves1piece, 6 dried bamboo leaves and 2 dried alkali grass.

2. Salted egg yolk 1 grain, a little pepper, 30g of taro, ribs and fat meat100g; Spiced powder, scallion oil and monosodium glutamate.

Practice: 1. Soak the materials in 1 in water until it is initiated, in which the pointed glutinous rice is soaked for at least 2 and a half hours, and then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Set aside.

2. Cut the fat into pieces and marinate with spiced powder for about 30 minutes. Chopped ribs are marinated with black vinegar, soy sauce, salt, monosodium glutamate and flour for later use.

3. Tear the lotus leaves in pairs, with the rough side facing down, spread 3 bamboo leaves and put half of the glutinous rice. Then add mushrooms, lotus seeds, dried shrimps, chestnuts, salted egg yolk, fat meat, ribs, taro and mung bean kernels. Put the other half of glutinous rice and cover the other three bamboo leaves.

4. Fold the left and right sides of the lotus leaf in half and grasp it, then fold it back and forth to wrap it into a quadrangle, and tie it tightly with alkali grass. 5. Boil dumplings in water for four hours before serving.

1, washed glutinous rice and soaked for 3 hours.

2. Scald the leaves with hot water, wash them and drain them.

3. Seasoning of dumpling stuffing: pack whatever you like, and marinate the salty ones first.

4. Fold the two leaves of rice dumplings into a funnel shape, scoop in a spoonful of rice, put pork belly, mushrooms, salted egg yolk, millet and other fillings, then scoop in a spoonful of rice, wrap it, and tie it tightly with rice dumplings. Put the wrapped zongzi into the pot.

5, the bundling of dumplings: bean paste dumplings should not be tied too tightly to prevent rice grains from squeezing into bean paste, if it is not cooked thoroughly, there will be a pinch phenomenon. If the meat dumplings are made of fat pork, they should not be tied tightly and moderately elastic. 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.

6. Cooking of rice dumplings: The rice dumplings must be boiled before falling. The rice dumplings should be soaked in water, and then boiled with low fire for about 2 hours after the water is re-rolled. In fact, the key to the length of time depends on the size of the zongzi you wrapped.