1, you can add golden dates, raisins, red bean paste, etc. to the glutinous rice wrapped with zongzi. These ingredients are very sweet, so you don't need to add other seasonings. You can eat them directly after steaming. 2, or put 10 grams of salt, two spoonfuls of soy sauce and 20 grams of oil consumption in one kilogram of glutinous rice, and then put in meat and wrap it up. If the package is bacon, braised pork and salted egg yolk, it can be seasoned.

How to season rice wrapped in zongzi?

Zongzi, steamed with glutinous rice wrapped in zongzi leaves, is one of the traditional festival foods of the Chinese nation. Zongzi appeared before the Spring and Autumn Period, and was originally used to worship ancestors and gods. Folklore-eating zongzi is in memory of Qu Yuan, and it is passed down in memory of Qu Yuan who threw himself into the river. There are many kinds of zongzi. From the perspective of fillings, there are Beijing jujube zongzi wrapped with dates in the north. In the south, there are many kinds of fillings, such as mung bean, pork belly, red bean paste, eight treasures, ham, mushrooms, egg yolk, etc., among which Guangdong salted meat zongzi and Zhejiang Jiaxing zongzi are the representatives.

Generally speaking, there are three ways to eat zongzi: sweet zongzi, clear water zongzi and meat zongzi. Clear water dumplings do not need seasoning, and are made directly from glutinous rice. After cooking, they can be dipped in seasonings such as sugar and honey, or they can be eaten directly. The taste of glutinous rice dumplings is sticky, and it won't feel monotonous even without seasoning. In addition, water zongzi and sweet zongzi can be eaten after refrigeration, with better flavor, but meat zongzi must be eaten after heating.