Cantonese style meat dumplings with egg yolk(guang shi dan huang rou zong )

Cantonese style meat dumplings with egg yolk

Introduction:

"In fact, I don't know how to make zongzi. I learned it only after I came to the United States, because LG and children like to eat it, so I slowly learned how to make it. Although it's ugly, it's much more solid and tastes better than the first time. Because sister LG is coming to attend the wedding of her relative's daughter next week, and she also loves to eat zongzi, she prepared more than 100 packages for her this time, which is much easier than last year. Last year, she and her sister wrapped more than 250 packages, which is half dead. At that time, I vowed never to pack again. As a result, I forgot the pain and wanted to eat again this year. Because it's my own bag, and I take photos while I'm doing it. The process chart is not very complete. Please forgive me. "

Production steps:

Step 1: wash the glutinous rice and peeled mung beans, mix well, season with salt and sugar.

Step 2: thaw the chestnuts, rinse them with water and drain them.

Step 3: remove the white from the salted egg, and only take the yolk for reserve. I salted eggs with eggs

Step 4: soak mushrooms in water and cut into half.

Step 5: marinate the sandwich meat with soy sauce, five spice powder, salt, sugar and cooking wine one day in advance.

Step 6: wash the sausage and cut it into 3 sections.

Step 7: remove two pieces of pickled rice dumplings, fold the washed rice dumplings into a cone, and put a thin layer of mung bean and glutinous rice.

Step 8: put in the stuffing (sausage, salted egg yolk, pork, mushrooms, chestnuts), and then put a layer of mung bean glutinous rice.

Step 9: wrap it up and tie it with a rope. (I did it myself, but I didn't take a complete picture.)

Step 10: Boil the water in the pot and put in the zongzi (the water should not pass the zongzi) Bring to a boil again, turn to low heat and cook for 3 hours.

Step 11: look, it's OK, although it's uglier.

Materials required:

Zongye: right amount

Glutinous rice: right amount

Salted egg yolk: right amount

Sandwich meat: moderate

Sausage: right amount

Chestnut: moderate

Mushroom: right amount

Mung bean: (peeled) right amount

Soy sauce: right amount

Five spice powder: appropriate amount

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Note: 1. Rice dumpling leaves put vinegar boiled, and then soft, it is easy to wash clean. 2. When cooking rice dumplings, if the water is less, add boiling water. The water should not exceed the rice dumplings, so that the rice dumplings will not be raw.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Guang Shi Dan Huang Rou Zong