Meat dumplings with salted egg yolk(xian dan huang rou zong )

Meat dumplings with salted egg yolk

Introduction:

"Every year, the Dragon Boat Festival is coming again. The Dragon Boat Festival is always full of zongzi. Of course, making zongzi is indispensable. I've packed a lot at home these days. There is no way to make Zongzi on the Internet, because there are a lot of them, but anyway, I mentioned in my self introduction that today it is also ugly

Production steps:

Step 1: wash pork overnight, cut into long strips, add soy sauce, yellow rice wine, sugar, chicken essence, marinate, put in the refrigerator. Bring the leaves to a boil in a pot and simmer for 10 minutes, then rinse with cold water.

Step 2: wash the glutinous rice, drain the water, and mix the marinade into the rice. The glutinous rice can be pickled with soy sauce first to make the glutinous rice fully rise. This kind of zongzi is soft and glutinous.

Step 3: prepare the materials; string, scissors, leaves, pressure cooker.

Step 4: fold a piece of rice dumpling leaf in half at two fifths; fold the bottom corner to prevent glutinous rice from leaking.

Step 5: add the glutinous rice and egg yolk.

Step 6: cover the filling with glutinous rice. Then insert a piece of rice dumpling leaf between the hand and the bottom of the rice dumpling leaf, turn it over and cover the top.

Materials required:

Glutinous rice: 1000g

Pork with skin: 750g

Salted egg yolk: 15

Zongye: 30

Red soy sauce (soy sauce): 150g

Yellow rice wine: 10g

Sugar: right amount

Note: 1. Glutinous rice is also pickled with soy sauce, sugar, monosodium glutamate, etc. for one to two hours, add a little salt to make the rice fully absorb the flavor, so that the burnt dumplings are glutinous and soft; 2. Don't tie the rope too tight, otherwise the leaves will be broken when cooking.

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xian Dan Huang Rou Zong