1, materials: 800G of glutinous rice, zongye, appropriate amount of salted egg yolk, 300g of pork, 50g of peanuts, appropriate amount of red beans, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 5 grams of salt, 5 grams of sugar15g, 2 grams of pepper and 2 grams of spiced powder. Practice: Wash and cut pork into small pieces, add spiced powder, pepper, salt, sugar, soy sauce, soy sauce and oyster sauce, stir well, and then put it in the refrigerator for one night. Spray the salted egg yolk with wine, and then bake in 150 degree oven for 5 minutes. Soak red beans and peanuts in clear water for 6 hours and glutinous rice in clear water for 3 hours. Take out the soaked glutinous rice and wash it clean, and then control the water to dry for later use. Put glutinous rice, peanuts and red beans in a large basin, add soy sauce, take out, and stir the oyster sauce evenly. The palm leaves are rolled into a cone with rice at the bottom and meat and salted egg yolk in the middle. Put rice on the top, be careful not to put it too full, and then wrap it up and tie it up. Put the wrapped zongzi into the pot, add water to the zongzi, boil it on high fire and turn it to low heat for 3-4 hours before it is cooked.

2. Materials: glutinous rice, dried zongzi leaves, chicken legs, fresh mushrooms, pickled bamboo shoots, salted duck eggs, onions, ginger, cooking wine, oyster sauce, soy sauce, pepper, salt, sugar, monosodium glutamate and vegetable oil. Practice: boneless chicken leg, cut into pieces, cut onion into small pieces, slice ginger, put chicken leg meat, onion and ginger into a large bowl, add cooking wine, oyster sauce, soy sauce, pepper, salt, sugar and monosodium glutamate, stir well, seal with plastic wrap and marinate in the refrigerator for more than 4 hours. Wash the glutinous rice, soak it in clear water for more than 3 hours, control the dry water, add soy sauce, salt, sugar and a little vegetable oil, and mix well for pickling 1 hour. Peel the yolk from salted duck eggs and cut each one in half. Pickled bamboo shoots are soaked in clear water to remove excess salt and cut into small pieces. Sliced mushrooms are put into marinated chicken and mixed well. Dried zongzi leaves are scalded with boiling water and taken out, and washed clean with a brush under flowing water. Fold a rice dumpling leaf into a funnel shape, first put a spoon of glutinous rice, then add chicken leg meat, mushrooms, bamboo shoots and half salted egg yolk respectively, and finally put a layer of glutinous rice, wrap it and tie it with thread to make it strong. Put the wrapped zongzi into the pot, add clear water until it doesn't reach the zongzi, then press it tightly with a grate, put a plate filled with clear water on the grate, cover it with high fire and boil it, then simmer it for 2 hours 1 hour.

3. Ingredients: 900g glutinous rice, 700g peeled mung beans, 400g pork belly, 300g peeled peanuts, 2 dried shrimps, 8 shiitake mushrooms, 6-8 salted egg yolks, appropriate amount of soy sauce, sugar, salt, allspice powder and cooking wine, and appropriate amount of zongzi leaves and brown rope. Practice: mung beans should be soaked one day earlier; Cut the pork belly into small pieces and marinate it with salt, sugar, spiced powder, soy sauce and cooking wine one day in advance; After the glutinous rice is soaked 5 or 6 hours in advance, filter off the water, mix well with raw oil and salt, and set aside; Boil the leaves of rice dumplings and then wipe them dry; Mushrooms are pedicled and cut into strips. Then, in order, spread a piece of zongzi leaf on the table, first put a layer of glutinous rice in the middle, then put a layer of mung bean, and then put pork belly, dried shrimp, salted egg yolk, mushrooms and peanuts on the mung bean. Then spread a layer of mung beans and a layer of glutinous rice. If the zongzi leaves are big enough, you can wrap the zongzi with a piece of zongzi leaves. First, fold the two sides into strips, and then fold them up and down to wrap the zongzi. Use a little force on your hand to press the zongzi tightly, and then tie it with a rope. Boil a large pot of water. When the water boils, put the zongzi down, and boil it for 1- 1.5 hours, then you can take it out and eat it.