The Dragon Boat Festival will give you 9 different kinds of zongzi, hurry up and see if there are any zongzi you love to eat

Zongzi

1. White rice dumplings

White rice dumplings are the most original rice dumplings, which are soaked in glutinous rice water, wrapped tightly with zongzi leaves, put into a pot and cooked, then peel off the zongzi leaves, and pour brown sugar water to eat. This kind of zongzi is soft and glutinous, sweet and very delicious. It can also be eaten with honey.

Ingredients: glutinous rice, brown sugar water

Method:

1. Wash the glutinous rice with water first, and then add water that has not been used to soak the glutinous rice for 5 hours.

2. Wash the dumpling leaves with water, put them in boiling water and blanch them to remove them to control the moisture.

3. Pour out the water for soaking glutinous rice, wrap the glutinous rice into the dumpling leaves with zongzi leaves, tie it tightly, put it in a pressure cooker, add an appropriate amount of water, and boil for 40-50 minutes.

White rice dumplings

2. Alkaline water dumplings

Alkaline water dumplings are a kind of rice dumplings that I have grown from snacks to large, the color of alkaline water dumplings is slightly yellow, it is a kind of glutinous rice dumplings made of edible alkali, it is a kind of original rice dumplings, alkaline water dumplings taste soft and glutinous, very delicious, generally eat alkaline water dumplings are dipped in sugar or honey to eat.

Ingredients: glutinous rice, edible alkali

Method:

1. Wash the glutinous rice with water first, and then add water that has not been glutinous rice and soak for more than 5 hours.

2. Wash the dumpling leaves with water, put them in boiling water and blanch them to remove them to control the moisture.

3. Pour out the water for soaking glutinous rice, add an appropriate amount of edible alkali to the glutinous rice, wrap the glutinous rice into the zongzi leaves with zongzi leaves, put it in a pressure cooker, add an appropriate amount of water and boil for 40-50 minutes.

Lye water dumplings

3. Crystal dumplings

Crystal zongzi is a new type of zongzi that has become popular in recent years, the crystal zongzi is transparent in color, very beautiful like crystal, crystal zongzi is generally made of sago as raw material, according to personal taste, add purple sweet potato, various fruits, raisins, etc. It tastes soft and glutinous, sweet and delicious, which is very suitable for young friends and children.

Ingredients: sago, purple potato, mango, etc

Method:

1. Wash the sago with clean water, and then add water that has not covered the sago and soak for more than 3 hours.

2. Wash the dumpling leaves with water, put them in boiling water and blanch them to remove them to control the moisture.

3. After peeling off the purple sweet potato, cut it into thin slices and put it in a pot to steam it through water, then mash it into a puree for later use. Peel off the skin of the mango and cut it into small pieces with a knife for later use.

4. Pour out the water from sago, wrap the sago into the zongzi leaves, add mango or purple sweet potato puree respectively, and then cover with a layer of sago to wrap it into the style of zongzi.

5. After all the zongzi are wrapped, put them in a pressure cooker and add an appropriate amount of water to boil for 30 minutes.

Crystal dumplings

Fourth, red beans and red date dumplings

Red bean and red date zongzi is a kind of zongzi eaten by many girls, red beans and red dates have the benefit of blood tonic, and it is a very good choice to wrap zongzi with red beans and red dates to eat. Red bean and red date zongzi taste sweet, soft and glutinous, not greasy.

Ingredients: glutinous rice, red beans, red dates

Method:

1. Wash the glutinous rice and red beans with water, and then add water that has not covered the glutinous rice and red beans to soak for more than 5 hours.

2. Wash the dumpling leaves with water, put them in boiling water and blanch them to remove them to control the moisture.

3. Pour out the water for soaking glutinous rice, add an appropriate amount of red beans and red dates to the glutinous rice, wrap the glutinous rice and red beans and red dates into the rice dumplings with zongzi leaves, tie them tightly, put them in a pressure cooker, add an appropriate amount of water, and boil for 40-50 minutes.

Red bean and red date dumplings

5. Bean paste dumplings

Bean paste zongzi is a kind of zongzi that many people love to eat, and bean paste can be chosen according to personal taste, using red bean paste or mung bean paste. The bean paste zongzi tastes delicate, soft and glutinous and sweet, and it is a very good sweet zongzi.

Ingredients: glutinous rice, red bean paste

Method:

1. Wash the glutinous rice with water first, and then add water that has not been used to soak the glutinous rice for 5 hours.

2. Wash the dumpling leaves with water, put them in boiling water and blanch them to remove them to control the moisture.
3. Pour out the water for soaking glutinous rice, add an appropriate amount of red bean paste to the glutinous rice, wrap the glutinous rice into the zongzi leaves with zongzi leaves, put it in a pressure cooker, add an appropriate amount of water and boil for 40-50 minutes.

Steamed bean paste dumplings

6. Black rice multigrain dumplings

Black rice multigrain rice dumplings are made from black rice, glutinous rice, red beans, mung beans, peanuts and other ingredients. Eating more whole grains is good for your health. Black rice is very high in many nutrients, and black rice multigrain zongzi is a very healthy delicacy. The taste of black rice multigrain zongzi is soft, glutinous, sweet, delicious, very refreshing and not greasy.

Ingredients: glutinous rice, black rice, peanuts, red beans, mung beans

Method:

1. Wash glutinous rice, black rice, red beans, mung beans, and peanuts with water, and then add water that has not been glutinous rice to soak for 5 hours.

2. Wash the dumpling leaves with water, put them in boiling water and blanch them to remove them to control the moisture.

3. Pour out the water for soaking grains, add red beans, mung beans, peanuts, and black rice to the glutinous rice, wrap the glutinous rice into the dumpling leaves with zongzi leaves, put them in a pressure cooker, add an appropriate amount of water, and boil for 60 minutes.

Black rice multigrain dumplings

Seventh, large meat dumplings

Big meat dumplings are the favorite of people in Zhejiang, Shanghai, Jiangsu and other places, and the big meat dumplings are made by adding pork to seasonings and marinating them together with glutinous rice, and then cooking them over high heat. The taste of the big meat dumplings is very strong and fragrant and delicious, take a bite, the meat fragrance and glutinous rice fragrance in the big meat dumplings are fused together, oily but not greasy, it is really good!

Ingredients: glutinous rice, pork

Method:

1. Wash the glutinous rice with water first, and then add water that has not been used to soak the glutinous rice for 5 hours.

2. Wash the dumpling leaves with water, put them in boiling water and blanch them to remove them to control the moisture.

3. Wash the pork belly with water, cut it into large pieces, add light soy sauce, salt, five-spice powder, pepper and other seasonings and marinate for 30 minutes to taste.

4. Pour out the water in which the glutinous rice is soaked, then put the glutinous rice into the zongzi leaves, add the marinated pork belly, cover with a layer of glutinous rice, and wrap it into the style of zongzi.

5. After all the large meat dumplings are wrapped, put them in the pressure cooker, add an appropriate amount of water, cover the lid and cook for more than 1 hour.

Large meat dumplings

8. Chestnut meat dumplings

Chestnut meat dumplings are a kind of zongzi that most southerners especially love to eat, and they are also very suitable for the elderly. The chestnut is wrapped into a rice dumpling with pork and glutinous rice, and the taste has the flour of chestnut, which is glutinous and salty, and it is very delicious. And eating more chestnuts has many benefits for the body.

Ingredients: glutinous rice, pork belly, chestnut

Method:

1. Wash the glutinous rice with water first, and then add water that has not been used to soak the glutinous rice for 5 hours.

2. Wash the dumpling leaves with water, put them in boiling water and blanch them to remove them to control the moisture. Peel the chestnuts and wash them with water for later use.

3. Wash the pork belly with water, cut it into large pieces, add light soy sauce, salt, five-spice powder, pepper and other seasonings and marinate for 30 minutes to taste.

4. Pour out the water in which the glutinous rice is soaked, then put the glutinous rice into the zongzi leaves, add the marinated pork belly and chestnuts, and then cover with a layer of glutinous rice and wrap it into the style of zongzi.

5. After all the chestnut meat dumplings are wrapped, put them in a pressure cooker, add an appropriate amount of water, cover them and cook for more than 1 hour.

Chestnut meat dumplings

9. Salted egg yolk meat dumplings

Salted egg yolk meat zongzi is also a kind of zongzi that most southerners especially love to eat. Salted egg yolk zongzi is made by wrapping the yolk of salted duck eggs with pork and glutinous rice together into zongzi and cooking them. Every year during the Dragon Boat Festival, most southerners like to use salted egg yolks, pork, and glutinous rice to wrap them into zongzi and eat them with their families. The taste of salted egg yolk meat dumplings has the fragrance of salted egg yolk and the aroma of pork, which is very delicious.

Ingredients: glutinous rice, salted duck egg yolk, pork belly
Method:

1. Wash the glutinous rice with water first, and then add water that has not been used to soak the glutinous rice for 5 hours.

2. Wash the dumpling leaves with water, put them in boiling water and blanch them to remove them to control the moisture.

3. Wash the pork belly with water, cut it into large pieces, add light soy sauce, salt, five-spice powder, pepper and other seasonings and marinate for 30 minutes to taste.

4. After removing the shell of the raw salted duck eggs, remove the egg whites, take out the salted egg yolks and put them in a bowl for later use.

5. Pour out the water in which the glutinous rice is soaked, then put the glutinous rice into the zongzi leaves, add the marinated pork belly and salted egg yolk, cover with a layer of glutinous rice, and wrap it into the style of zongzi.

6. After all the chestnut meat dumplings are wrapped, put them in the pressure cooker, add an appropriate amount of water, cover the lid and cook for more than 1 hour.

Salted egg yolk meat dumplings