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, HongLing/kloc-0, and 300g of 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.
Healthy vegetarian zongzi: Ingredients: 3 bowls of Sambo rice (cooked), cotton rope 1m, dried radish 1/2 cups, 6 mushrooms (medium size), leaves 12 pieces (large), 6 chestnuts, and 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.