750 grams of glutinous rice, 750 grams of mung beans, 25 grams of peanuts, and 5 cooked salted duck eggs. Chop egg yolk, mix with glutinous rice, mung bean and peanut, and make stuffing. Fold the soaked zongzi shell leaves into barrels, fill them with appropriate stuffing, put them in a pot and soak them in cold water. After boiling 1 hour, simmer 1 hour.

Chenpi Beef jiaozi

Soaked glutinous rice and mung bean1000g each, beef and dried tangerine peel100g each, 50g minced pork, chopped green onion, Jiang Mo and salt. Stir-fry chopped green onion with lard, add beef, dried tangerine peel and minced meat in turn, stir-fry for half a minute, and then pour sesame oil as filling. When wrapping, put the mixed glutinous rice and mung beans in first, put the stuffing in the middle, and then cook according to the above method.

Baiguo zongzi

750g of glutinous rice, 25g of green plum, 25g of pineapple meat and wax gourd strips, 50g of watermelon kernel, walnut kernel, raisin, HongLing15g and 300g of white sugar. First, the green plum, pineapple meat and wax gourd strips are boiled with white sugar, drained, and then marinated with white sugar for 24 hours, which is the filling. Jiaozi wrapped into a square bottom, boiled for 50 minutes, and simmered for 4 minutes.

Healthy vegetarian zongzi

Ingredients: 3 bowls of Sambo rice (cooked), cotton rope 1 m, dried radish 1/2 cups, 6 mushrooms (medium size), pink leaves 12 tablets (large), 6 chestnuts, boiled peanuts 1/2 cups, and 60g plain egg yolk.

Seasoning:

1, black pepper 1/8 teaspoons, sugar 1/8 teaspoons, sesame oil 1/4 teaspoons and soy sauce 1/4 teaspoons.

2. A little salt, white pepper and vegetarian oyster sauce.

Exercise:

1. Boil zongzi leaves in hot water for 8 minutes, then wash and dry the water for later use.

2. Soak the dried radish in water for 10 minute, then chop it up and squeeze out the water; Soak mushrooms in soft cubes; Soak chestnuts in water for 2 hours and steam chestnuts with mushrooms (about 15~20 minutes).

3. Stir-fry the shredded radish, diced mushrooms and seasoning (1) for later use.

4. Add seasoning (2) into the cooked Sambo rice and mix well.

5. Roll two overlapping zongzi leaves into a sharp bucket shape, then put them into 2 tablespoons of Sambo rice in the method (4), then add 1 tablespoon of chopped dried radish, diced mushrooms, chestnuts, plain egg yolk and plain meat floss, then add 1 tablespoon of Sambo rice, slightly press it, wrap it into a zongzi shape, and tie it tightly with cotton rope.

6. Steam in a steamer for 10 minute.

Xingrouzong

Preparation: Zongye: If it is fresh Zongye, stir-fry the roots (with two small sharp points) a little, boil the water and put the Zongye in for 3 or 5 minutes. If it is dry, soak the leaves for a day until they are soft, cut off the roots and treat the rice as fresh: wash the rice quickly and try not to let the rice drink. Dry the rice with radish and leave it for a while (rice will eat a little water). Add soy sauce and salt (a little more soy sauce).

Meat: Peel, separate fat meat from lean meat, and cut into pieces about 3 to 4 cm square. The ratio of fat meat to lean meat is 1: 2. Pour cooking wine, soy sauce, salt and a little sugar into the meat and chicken essence. More wine tastes good, but less soy sauce. Rub your hands until the meat bubbles, indicating that the taste has been completely eaten into the meat.

Precautions:

Pack zongzi:

The leaves of Zongzi are obviously divided into two sides (the hairy side is the reverse side, which can be distinguished by the diameter of the leaves, and the protruding side is the reverse side), and the front side is inward, and the pillow-shaped Zongzi is wrapped. It's hard to describe. Tie with cotton thread or straw rope. Whether zongzi is delicious or not has a lot to do with whether it is tied tightly or not. Every zongzi must be put with fat, otherwise it won't taste good.

Boil zongzi:

The cauldron must be deep enough. Put the zongzi in, add water, and the water will not be cooked by the fire of zongzi. If the zongzi is as big as the T version I packed last time, it will take 1 hour. No matter how big the zongzi is, it will take 2 ~ 3 hours to ignite. Never stop the fire while cooking zongzi. Keep the water on.

Eat zongzi:

If you find that zongzi is weak, you can add salt and soy sauce to the water for cooking zongzi, and you can get the taste after cooking for a while.