Chinese Food
Rice dumplings with preserved egg yolk
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There is a lot of material. It's just that wayward. What kind of stuffing do you want. Lots of meat. Sweet, salty, meat, date, bean, glutinous rice, yellow rice, purple rice... Greedy babies. I love both sweet and salty. I'm the sweet and salty party. My niece said that the rice dumplings killed Wu Fang Zhai in seconds. I've been eating three birds at a time. OMG。 Well, I can't help boasting and painstakingly packing a pot for others. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Take the yolk of salted duck egg and soak it in white wine for a while to remove the fishiness. Cut the bacon and soak it in glutinous rice for 24 hours or overnight, depending on your preference.
Step3:Wash the leaves and cook for 5 minutes.
Step4:Control the moisture content of the glutinous rice, add in the soy sauce and oyster sauce and mix well.
Step5:Take 23 pieces of zongzi leaves and fold them into cone shape, then put glutinous rice, egg yolk and bacon.
Step6:Cover the glutinous rice again. Fold the leaves on the top to cover the glutinous rice.
Step7:Tie the rope tightly or it will be all open when cooking. Think of a word. It's like rice dumplings when they are tied tightl
Step8:Cut off the excess leaves of zongzi.
Step9:After all the dumplings are wrapped, put them into water. All the dumplings must be uncovered. It's better to press a plate on them to prevent them from floating when cooking. Pressure cooker for 1 hour. Steamer for more than 2 hours. The longer the cooking time, the softer the glutinous rice.
Step10:Finished product drawin
Step11:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
