1, if sweet zongzi is wrapped, then seasoning is generally not needed for the steamed rice, and the sweetness generally comes from the stuffing. If salty zongzi is wrapped, then the glutinous rice needs to be mixed with soy sauce, and the glutinous rice can be dyed with a light soy sauce color, or salt can be added according to the ratio of one catty of glutinous rice to two spoonfuls of salt.

2. Ingredients: 2 kg of glutinous rice, 1 kg of peanuts, 4 kg of mung bean kernels, 5 sausages, 20 or 30 mushrooms, 1 packet of salted egg yolk, salt for each population, 1 kg of garlic, 1 kg of lean meat, half a bag of spiced powder, half a catty of zongzi leaves, 1 handful of salted grass rope and 3 tablespoons of soy sauce.

3. Soak glutinous rice, peanuts, mung bean kernels and shiitake mushrooms separately for two hours (use hot water for shiitake mushrooms).

4. Cut the salted egg yolk in half, slice the sausage, cut the garlic into pieces, and cut the meat into pieces.

5. Wash and drain the mushrooms and put them with the meat. Add salt, spiced powder and soy sauce and marinate for a while.

6. Drain peanuts and glutinous rice, mix them and add garlic, add some salt to taste, and drain mung bean kernels.

7. When wrapping, put a layer of prepared glutinous rice first, then spread a layer of mung bean kernels, then put salted egg yolk, pork, mushrooms and sausages, and finally cover it with a layer of glutinous rice and tie it tightly.

8. Put the wrapped zongzi into the rice cooker and cook it for two hours. It is best to add some salt to the water when cooking.