1. Soak all the rice in advance, here is one day, two catties of glutinous rice with three teaspoons of salt; chop the lean meat and ginger, add two teaspoons of salt, mix well and set aside; cut the bacon into small pieces, preferably fat and thin Both have a better taste; the salted egg yolk is taken out of the raw salted egg, and the egg white on the top is rinsed with water.
2. Multi-grain meat dumplings: Mix mung beans, red beans, peanuts and purple glutinous rice with glutinous rice in the amount you like. If you like more beans, you can add more. Put a layer of rice, then put some lean meat, just put some rice to wrap it, it is recommended to put more meat
3. Bacon and Salted Egg Yolk Rice Dumplings: Put the whole grain rice first, then the salted egg and bacon, and then cover some whole grain rice.
4. One zongzi wrapped in two leaves. It was not good at first, but it was flat on the top.
5. Slowly follow other people's video practice, you can pack a better look
6. After wrapping, add water and boil for two to three hours, it tastes soft and delicious
7. Purple rice and mung bean bacon dumplings
8. Purple Rice Lean Meat Dumplings
Tips:1. Use dried zongzi leaves, boiled in boiling water for 20 minutes before using;
2. The salt in the rice and meat only needs to be seasoned a little, otherwise it will be too salty;
3. Don't chop the lean meat in the dumplings if you like to eat lumps;
4. When beginners just start to wrap the zongzi, they can be smaller and tightly packed, the most important thing is to wrap them tightly without leaking, and don't need to pursue beauty too much;
5. I like to eat rice dumplings with the original flavor, so the miscellaneous grain rice and lean meat are treated with only a little salt. Those who like other seasonings can add them according to their taste;
6. Not only mung beans and red beans, any miscellaneous grain rice you like can be added to glutinous rice, soak it in advance;
