Ingredients: 450g reed leaves, 0/000g glutinous rice/kloc-,50g jujube, 50g coix seed, 50g red bean, 50g mung bean, 50g shrimp, 0g melon strips/kloc-,75g kumquat and 50g green plum.

Blanch the reed leaves with boiling water and cool them for use. Wash the glutinous rice and soak it in cold water for 24 hours for use.

Soak jujube, Coix seed, red bean and mung bean in water; Stir-fried shrimp meat, flavored and cut into sections; Slice melon strips, kumquat and green plum.

The glutinous rice and the processed ingredients are mixed and wrapped in reed leaves, and boiled in water 1 hour for eating.

2. Cantonese-style steamed dumplings

500g of glutinous rice, dried mushrooms 1 flower, 4 lotus seeds, dried shrimps 1 0g, 50g of mung bean kernels, 2 chestnuts, dried lotus leaves1piece, 6 dried bamboo leaves and 2 dried alkali grass.

Salted egg yolk 1 grain, a little pepper, 30g taro, ribs and fat about100g; Spiced powder, scallion oil and monosodium glutamate.

Soak the materials in the material 1 in water until it is initiated, in which the pointed glutinous rice is soaked for at least two and a half hours, and then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Set aside.

Cut the fat into pieces and marinate with spiced powder for about 30 minutes. Chopped ribs are marinated with black vinegar, soy sauce, salt, monosodium glutamate and flour for later use.

Tear the lotus leaf in pairs, with the rough side facing down, spread 3 bamboo leaves and put half of glutinous rice. Then add mushrooms, lotus seeds, dried shrimps, chestnuts, salted egg yolk, fat meat, ribs, taro and mung bean kernels. Put the other half of glutinous rice and cover the other three bamboo leaves.

Fold the left and right sides of the lotus leaf in half, then fold it back and forth to wrap it into a quadrangle, and tie it tightly with alkali grass. 5. Boil dumplings in water for four hours before serving.

3, taro meat dumplings

2 cups of glutinous rice, taro 4, plum beans 1/3cup (blackeyebeas from American stores can be used), red beans 1/3cup, a little pepper, sesame oil 1 teaspoon, a little onion (chopped), garlic (chopped) 1 petal, oil.

Stuffing: Cantonese sausage 1 root with the same amount of salted pork cut into pieces, a pinch of shrimp, and mushrooms.

Seasoning: a small amount of spiced powder, trench oil 1 teaspoon, a small amount of pepper, sesame oil 1 teaspoon, soy sauce 1 teaspoon, wine 1 teaspoon, half a teaspoon of oil, a little salt 1 little sugar.

Wash glutinous rice and beans and soak them for half an hour. Peel taro, wash, dice and oil. Heat oil in a pot, saute onion and garlic, pour in ingredients, and saute until fragrant. Shake the meat (add 1 teaspoon cornstarch), dried shrimps, mushrooms and seasonings well. Then wrap it like a bag of brown rice and cook it for 2 hours.