Zongzi is one of the traditional festival foods in China, which has a long history and rich cultural connotation. There are many kinds of fillings for zongzi, and each filling has its own unique taste and flavor. Whether it is sweet or salty, it can make people linger. Next, let's explore the world of zongzi!

First, the dumpling stuffing.

1. jujube paste stuffing: remove the core of jujube, steam it and stir it into paste, then add a proper amount of rock sugar and stir it evenly.

2. Bean paste stuffing: Wash and cook the red beans, mash them into mud, add appropriate amount of sugar and stir well.

3. Peanut stuffing: stir-fry peanuts, peel them, grind them into powder, add appropriate amount of sugar and sesame oil and stir well.

4. Walnut stuffing: Grind walnuts into powder, add appropriate amount of sugar and milk and mix well.

5. Lotus paste stuffing: after the lotus seeds are cooked, they are mashed into mud, and appropriate amount of rock sugar and sesame oil are added and stirred evenly.

Second, the salty dumpling stuffing

1. yaozhu stuffing: soak yaozhu until soft, chop it up, add appropriate amount of salt, minced onion and ginger and sesame oil, and stir well.

2. Fresh meat stuffing: Cut the pork into dices, add appropriate amount of salt, minced onion and ginger and soy sauce and mix well.

3. Mushroom stuffing: soak the mushrooms until soft, then chop them up, add appropriate amount of salt, minced onion and ginger and soy sauce, and stir well.

4. Shrimp stuffing: Chop the shrimp into mud, add appropriate amount of salt, minced onion and ginger and cooking wine and stir well.

5. Spiced beef stuffing: Cut the beef into filaments, add appropriate amount of salt, spiced powder and soy sauce and stir well.

Third, the operation steps

1. Prepare leaves: wash and soak the leaves until they are soft, and then rinse them with clean water.

2. Prepare glutinous rice: Wash and soak the glutinous rice for several hours, and then drain the water for later use.

3. Wrapping zongzi: Spread the soaked zongzi leaves, add appropriate amount of glutinous rice and stuffing, and wrap the zongzi leaves into triangles or rectangles by hand.

4. Cooking zongzi: Put the wrapped zongzi into a steamer or cauldron, add appropriate amount of water, boil it with high fire, and then turn to low heat for slow cooking.

5. Delicious taste: After the zongzi is cooked, take it out and drain it, and you can taste the delicious zongzi.