There are many auxiliary materials for dumplings: the fruits include red beans, red dates, mung beans, peanuts, lilies, lotus seeds, chestnuts or fresh fruits. Meat includes ham, fresh meat and so on. Anyway, anything you can think of can be added to it. Here are some common zongzi fillings.

meat dumplings:

meat dumplings are one of the traditional foods. Zongzi weighs about 2-3 grams, and it is filled with glutinous rice wrapped in pork and mung beans, and the advanced ones are wrapped in sausages, chestnuts and shredded bamboo shoots.

main raw materials: glutinous rice, mung bean, pork belly, zongye, brown rope, salt, oil and monosodium glutamate;

Egg yolk zongzi:

Raw materials: glutinous rice, fresh pork belly, salted egg yolk and zongye

Seasoning: oyster sauce, soy sauce, soy sauce, American chicken powder, American flavor juice, Jiang Mo and spiced powder

Practice:

1. Prepare materials for egg yolk zongzi, and pork belly according to your favorite taste.

3. Put glutinous rice and stuffing, rice on both sides, egg yolk and pork belly in the middle.

candied jujube dumplings:

The main raw materials are glutinous rice and candied dates; Palm leaves, water and salt;

Practice:

Wash glutinous rice and candied dates; Blanch the raw rice dumplings with boiling water, fold them into a triangular funnel shape, add a little glutinous rice, slightly compact them, and wrap them with candied dates.

Rice dumplings with red bean paste:

Generally, the raw materials are glutinous rice, red bean paste, raisins, rice dumplings and so on.

Practice:

1. Soak the zongzi leaves in advance and rinse them thoroughly.

2. soak the glutinous rice for at least 4 hours, rinse the raisins with water and mix well with the soaked glutinous rice.

3. Roll the leaves of zongzi with smooth sides inward into a funnel-shaped alkaline zongzi:

The method of salted and alkaline zongzi is very classic in zongzi, and the main raw materials are glutinous rice, pork belly, eyebrow beans, peanuts and edible alkali.

Baiguo Zongzi:

75g of glutinous rice, 25g of green plums, 25g of pineapple meat and wax gourd strips, 15g of watermelon seeds, 15g of walnuts, raisins and red silk, and 3g 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 5 minutes, and stew it for 4 minutes from the fire.

Mung bean and duck egg dumplings:

75g of glutinous rice and mung bean, 25g of peanuts and 5 cooked salted duck egg yolks. 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, fill in a proper amount of stuffing, wrap them, put them in a pot and soak them in cold water, boil them for 1 hour, and then cook them on slow fire for 1 hour.

Dried glutinous rice and mung bean, beef and dried tangerine peel, 5 grams of 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.