A, 5 kg fragrant glutinous rice, soak the glutinous rice in warm water (neither too cold nor too hot, the water temperature is a little hot to the touch but acceptable) for 2 or 3 hours (scratch 1 2 times during the period to make the rice soak better), and drain the water with a small dustpan or filter basket.

B, 2 kg peeled mung beans, soaked in the same warm water for the same time, drained.

C, 2 Jin of semi-fat lean meat (the zongzi cooked with lean meat is not smooth enough), cut the meat into strips with a width of 2cm, a thickness of 1cm and a length of 10- 15cm, and add a little salt, monosodium glutamate (chicken essence), cooking wine, ginger slices and 1 spoon.

D, put the zongzi leaves in water and cook for 10 minute, then take out cold water and wash and drain the excess at both ends of the scissors.

E, cut a number of cotton threads, each about 20cm long. Put a towel on your leg (knee) in case you get wet.

F, take two leaves of Zongzi (with opposite sides), with one end and one tail overlapping in the opposite direction (incomplete), put them into a small bowl of rice (125g), draw a word gently in the middle of the rice with your index finger, put in 1, put in 2 spoonfuls of mung beans, then put in meat strips, put the same mung beans on the meat strips, and cover with/kloc-.

G, the right hand first folds the outer end of the zongzi leaf inward and backward, wraps one end, and finishes the other end. Before tying zongzi from one end to the other, tie it in the middle once to prevent deformation. The rope should not be too tight (boiled) or too loose (flooded), just pull it lightly.

H, put them into the pot one by one, then pour cold water on the zongzi for about 1cm, ignite ... After the water is boiled for 15 minutes, change the positions of the upper and lower zongzi in the pot, and then cook them with slow fire for 1 hour.

Production and practice of jujube zongzi;

It is not difficult to find out how to wrap jiaozi with candied dates. The biggest difference: jujube is soaked in warm water, seeded and cut into beans, and then mixed with dried glutinous rice. As for seasoning, you can add some sugar if you like sweet.

Mung Bean Duck Egg jiaozi

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.

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.

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.

Wash and soak for about 3 hours.

Salted chicken zongzi

Ingredients: 600g of glutinous rice, 800g of chicken, 400g of potato, 80g of dried shrimp, garlic 1 tablespoon, half a tablespoon of soy sauce, onion, salt, chicken essence, a little raw flour, appropriate amount of zongzi leaves and zongzi rope.

Practice: 1. Chop chicken, potatoes and onions, add salt, garlic, chicken essence and corn flour and mix well.

2. Wash the glutinous rice and soak it for half an hour. Heat a wok, add onion, ginger and garlic until fragrant, add glutinous rice and soy sauce and stir well.

3. Fold two leaves of zongzi into a leaky shape, put in 1 tablespoon of fried glutinous rice, put in 1 evenly wrapped stuffing, and then put in 1 tablespoon of glutinous rice.

4. Tie the zongzi with zongzi rope, cook it in the pressure cooker for 30 minutes, and then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours.

Authentic jinbao steamed dumplings

Ingredients: 1, glutinous rice 500g, dried Lentinus edodes 1, 4 lotus seeds, dried shrimps 10g, 50g mung bean kernels, 2 chestnuts, dried lotus leaves 1, 6 dried bamboo leaves and 2 grasses.

2. Salted egg yolk 1, a little pepper, 30 grams of taro, and about 100 grams of ribs and fat meat; Spiced powder, scallion oil, monosodium glutamate.

Practice: 1. Soak the materials in 1 in water for at least 2.5 hours, and then marinate with pepper, scallion oil, monosodium glutamate and salt. Cut the taro and fry it. Put it aside.

2. Cut the fat into pieces and marinate it with spiced powder for about 30 minutes. Chop the ribs and marinate them with black vinegar, soy sauce, salt, monosodium glutamate and flour.

3. Tear the lotus leaves in pairs, with the rough side facing down, spread 3 bamboo leaves and put half glutinous rice. Then add mushrooms, lotus seeds, shrimp skin, 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.

4. Hold the lotus leaf in half on the left and right, then fold it back and forth and wrap it into a quadrilateral, and tie it tightly with alkali grass. 5. Cook jiaozi in water for four hours before serving.

1. Wash glutinous rice and soak for 3 hours.

2. scald the leaves with hot water, wash and drain.

3. Seasoning of dumpling stuffing: wrap whatever you like, and pickle the salty ones first.

4. Fold the two leaves of Zongzi into a funnel shape, scoop in a spoonful of rice, add pork belly, mushrooms, salted egg yolk, millet and other fillings, then scoop in a spoonful of rice, wrap it up and tie it tightly with Zongzi. Put the wrapped zongzi into the pot.

5. Bundling of dumplings: Don't tie the dumplings with bean paste too tightly to prevent rice grains from squeezing into bean paste. If it is not cooked thoroughly, it will be caught. If the meat stuffing jiaozi is made of fat pork, it should not be tied tightly, and the tightness should be moderate. If you use lean meat, tie it tightly, because the lean meat will shrink after cooking, and the fat juice of dumplings will leak into the water, which will not keep the dumplings fat and waxy.

6. Cooking of Zongzi: Zongzi must be boiled before dropping. Zongzi should be soaked in water, and then boiled over low heat for about 2 hours. In fact, the key to the length of time depends on the size of the zongzi you wrapped.