Fresh meat dumplings with egg yolk(dan huang xian rou zong )

Fresh meat dumplings with egg yolk

Introduction:

"In a few days, the Dragon Boat Festival is coming, and I suddenly want to eat zongzi. Today, my wife and I made zongzi together at home. All the materials were prepared by me last night. The zongzi I made is very fragrant, with fragrant salted egg yolk, fragrant streaky pork and sweet chestnuts. It's absolutely authentic in Jiangnan. It tastes like Jiaxing wufangzhai! This is Lao Wang's family skill! Someone asked, why do I make dumplings so yellow? In the past, we used to make rice dumplings by burning dry rice straw into ash. We put rice straw ash in a bamboo dustpan and drench it with boiling water to make alkaline water. Then we soaked the rice dumplings in the alkaline water of ash soup, which is called "ash soup". In this way, the color of zongzi will be more beautiful and the taste will be more fragrant. "

Production steps:

Step 1: wash 20 salted duck eggs, crack them open, collect the egg white into a large container for other purposes, and take out the salted egg yolk and cut it in half.

Step 2: cut 1 kg pork into pieces, marinate 3 tsp soy sauce, a little salt, 1 / 2 tsp sugar, 1 / 2 tsp chicken essence, 2 tsp cooking wine, 1 tsp peanut oil and 1 tsp black sesame for 3-4 hours.

Step 3: cut raw chestnuts, boil them in boiling water for 15 minutes, soak them in cold water, peel off the shell and set aside.

Step 4: soak the leaves in water one night in advance.

Step 5: soak 5kg of glutinous rice in clean water for half a day, then drain the rice water. Put the glutinous rice into a large container, add 2-3 TSP edible soda, 1 tsp salt, 1 tsp sugar, 1 tsp chicken essence and 2 tsp peanut oil, and mix well.

Step 6: start making rice dumplings. First, take two leaves of rice dumplings and fold them to make a bucket.

Step 7: scoop in half of the glutinous rice, add a salted duck egg yolk, a piece of pork or ham, or a piece of chestnut. You can match it freely. Varieties are: ham and egg yolk dumplings, chestnut meat dumplings, egg yolk meat dumplings, red bean and jujube brown, etc.

Step 8: scoop in some glutinous rice and fill it up.

Step 9: fold the two ends of zongzi leaves over the glutinous rice

Step 10: fold the corner down, and then fold in another direction.

Step 11: finally fold the tip of zongzi leaf and hold it firmly with your left hand.

Step 12: tie tightly with cotton yarn or palm leaves, and the triangle rice dumpling is ready.

Step 13: put the dumplings into a large pressure cooker.

Step 14: pour in boiling water. The boiling water should submerge the rice dumplings.

Step 15: cover the pressure cooker cover and gas valve, turn on the fire until the gas valve is out of the atmosphere, keep the atmosphere for 15 minutes from the sound of "hiss hiss", turn down the fire for 3-4 minutes, then turn off the fire, simmer for 10-20 minutes until the gas valve is pulled up completely, and then open the cover.

Step 16: the fragrant meat dumplings are out of the pot, too fragrant!

Step 17: take out the cooked zongzi, put it in the plastic basket, drain the soup, and then put it into the plate.

Step 18: eat! Jinhua Ham dumplings, delicious.

Step 19: salted egg yolk meat dumplings, really delicious!

Step 20: insert a pair of chopsticks to eat directly, or dip in brown sugar powder. The taste of hometown on the tip of the tongue makes people salivate!

Step 21: absolutely authentic Jiangnan practice, taste comparable to Jiaxing Wufang Zhai! Remember, this is Lao Wang's family craft!

Materials required:

Glutinous rice: 5kg

Salted duck eggs: 20

Pork: 750g

Chestnut: 500g

Jinhua ham: 300g

Soy sauce: 3 teaspoons

Salt: 1 teaspoon

Sugar: 1 teaspoon

Cooking wine: 3 teaspoons

Chicken essence: 1 teaspoon

Black Sesame: 1 tsp

Peanut oil: 3 teaspoons

Note: all the main ingredients, a total of 75 dumplings, cost less than 100 yuan. Salted duck egg white is also a good thing. Add minced pork, scallion and cooking wine to stew and steam for 15 minutes. It's a super plate of steamed eggs!

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Dan Huang Xian Rou Zong