Cantonese style peanut and egg yolk dumplings(guang shi hua sheng dan huang zong )

Cantonese style peanut and egg yolk dumplings

Introduction:

"When it comes to zongzi, the last thing I like is peanuts, so every year it's packed with mung beans. But this year, the taste has changed, and I like peanuts. Last week LG elder sister gave 2 big bags of mung bean dumplings, so today I only want to make peanuts. As soon as the pot came out, the family began to eat it. My son even ate one and wanted to eat it. In the end, I had to ask him to split with LG, otherwise this week's swimming would be in vain. "

Production steps:

Step 1: soak mushrooms in water, cut into 4 small pieces, add oil, salt, soy sauce, sugar, saute until fragrant, set aside.

Step 2: wash the sausage and cut it into 4 sections.

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

Step 4: soak dried chestnuts in water for 30 minutes, set aside.

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

Step 6: wash the glutinous rice and peanuts, mix well, season with salt and sugar.

Step 7: put water on the leaves of rice dumplings and boil them with lemon for half an hour, soak them for one night, and then clean them.

Step 8: take two pieces of pickled rice dumpling leaves, fold them into a cone, and put a thin layer of peanut and glutinous rice.

Step 9: add the stuffing (sausage, salted egg yolk, pork, mushrooms, chestnuts).

Step 10: put another layer of peanut and glutinous rice to cover the filling.

Step 11: wrap it up and tie it with a rope.

Step 12: put the rice dumplings into the electric pressure cooker, inject water (the water should not pass the rice dumplings), and press the key for the longest time,. (I press bones - 35 minutes.)

Step 13: cook in another gas stove. Put water and zongzi into the pot Bring to a boil, turn to low heat and cook for 4 hours.

Step 14: like to eat egg yolk best, fragrant!!!

Materials required:

Glutinous rice: right amount

Zongye: right amount

Peanuts: moderate

Salted egg yolk: right amount

Sandwich meat: moderate

Sausage: right amount

Chestnut: moderate

Mushroom: right amount

Oil: right amount

Soy sauce: right amount

Oyster sauce: right amount

Five spice powder: appropriate amount

Pepper: right amount

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Notice: 1. Put vinegar or lemon into the leaves of rice dumplings, boil them, and then soak them soft, so they are easy to 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. 3. Cantonese style zongzi is particular about solid, so there is no need to soak glutinous rice. Just wash and wrap it directly. In this way, the glutinous rice will absorb water and swell in the process of cooking, and the taste will be firm. If you want soft and glutinous taste, the glutinous rice should be soaked for 2-3 hours in advance.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Guang Shi Hua Sheng Dan Huang Zong