1, ingredients: sago 300g; dumpling leaves 10, rope, lychee-flavored soft sugar moderate. Practice: rice dumpling leaves soaked in water, brush clean, and rinse with boiling water to prevent crimping and then use scissors to cut off the hard tip of the rice dumpling leaves, drained water standby, sago cleaned, immediately drained of water. Take a rice dumpling leaves rolled into a tube, filled with a spoonful of rice, put a few grains of sugar, and then the top cover a spoonful of sago, both sides of the leaf to the center fold, the top of the leaf pulled down to wrap, wrapped into a dumpling with a white line binding can be, and then the pot of boiling water, water boiling, the dumplings on the pot can be steamed for half an hour, come out a little cooler can be eaten.

2, ingredients: 2000 grams of glutinous rice; dumplings 100 leaves; red beans 1000 grams; peanuts 150 grams; a number of twine. Practice: first of all, fresh Ruo bamboo leaves in boiling hot water and boil for a while. (Fresh Ruo bamboo leaves compared to sun-dried, there is a fresh pungent aroma) rope is also hot a hot. Red beans need to be soaked for more than 8 hours. Peanuts are scalded with boiling hot water. (Compared to peanuts that are soaked for a long time, scalded with boiling water also retains the original aroma of peanuts.) Glutinous rice is also not for a long time to soak, the same with boiling hot water after scalding, and then recurring with water rinse a few times, take out a part for frying bean paste filling, the rest of the red beans and peanuts and glutinous rice evenly mixed together. Begin to pack it, pick two pieces of appropriate size of Ruo bamboo leaves, leaf tips overlap each other, staggered, lengthen some distance. Both ends downward buckle, folded into a bucket, overlap the two ends as much as possible together, loaded with a little glutinous rice, dug a pit, filled with bean paste filling prepared in advance, and then add a little glutinous rice to cover, do not add too full, with a hand upside down, so that the glutinous rice naturally converge and sink. Next, fold down the long end, and make sure your thumb and forefinger are tightly clasped so the whole thing doesn't fall apart. Pinch out the edge line to make the whole dumpling more angular. Fold down the long part, clasp it with your hand, and get the rope with your other hand. Begin to tie the rope. All finished well after the water did not exceed the dumplings, cooked in the pot for three and a half hours, in fact, with a pressure cooker faster.

3, ingredients: dumpling leaves, glutinous rice, brown sugar, rope. Sugar dumplings practice: the glutinous rice washed, soaked overnight in advance; will buy the dumpling leaves brushed a few times, into the cool water to boil, keep boiling for about 20 minutes. Fish out into the water to soak overnight (the amount of water did not exceed the rice dumplings), with the time to take out in advance to control the water; ready to soak the glutinous rice and brown sugar; ready to package: take a complete rice dumplings, folded; fill a layer of glutinous rice, add the right amount of brown sugar, sweetness according to personal taste to grasp; cover a layer of glutinous rice, pressed solid; the ends of the rice dumplings to keep the overlap of the leaf, folded back to the opposite cover in the glutinous rice, and must be pressed solid. This is to adjust the shape of the dumplings, to ensure that the key step of not leaking rice; finally adjust the end of the dumpling leaves, the excess can be cut off, tied with cotton thread; hot water in the pot, the amount of water must be no more than the dumplings, open the pot to keep the fire in the large 1 hour, and then turn to a small fire simmering for an hour can be; fish out to dry to room temperature, complete.