Chinese Food
Rice dumplings with egg yolk
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Zongzi and Huahua like to eat salty food. So what we are talking about today is how to make meat zongzi. Meat zongzi is the taste of Jiangsu and Zhejiang. Delicious meat zongzi and glutinous rice must be soft and glutinous but not rotten. The oil of five flowers must be cooked so crisp that it is immersed in the surrounding glutinous rice. The saltiness should be just good Try it. It's easy.
Cooking ingredients
Cooking Steps
Step1:Zongye - buy as wide and as good as you can. Soak the dried zongzi leaves for one night. You can cut off the head and tail slightly.
Step2:Streaky pork - cut into long pieces. Marinate with soy sauce. Marinate for one night or longer.
Step3:Glutinous rice - dry glutinous rice first into a large bowl of soy sauce. Mix well. Then add water to the same height as glutinous rice. Soak for one night. Then mix every few hours. Let glutinous rice absorb water and taste the same. About one day. When packing, drain the glutinous rice. There is no salt in the glutinous rice. So it's very important to taste it. Moreover, it will dilute the salty taste when cooking. So it must taste it.
Step4:When the materials are ready, you can prepare the bag. The leaves of two zongzi leaves are facing each other, as shown in the picture.
Step5:As shown in the figur
Step6:As shown in the figur
Step7:First put a spoon of glutinous rice. Then put a duck egg yolk. Then a piece of meat
Step8:Another scoop of glutinous ric
Step9:As shown in the figur
Step10:As shown in the figur
Step11:As shown in the figur
Step12:Then tie it up with cotton rope. Pay attention. When binding it, it must be loose. It's ok if it can't be scattered. In this way, the glutinous rice will have enough space to expand when cooking. It will be scattered when eating. Otherwise, it will be a very solid glutinous rice block
Step13:What it looks like when it's wrappe
Step14:Boil a large pot of boiling water. Put the dumplings in a good place in another large pot. It's better not to have any spare space. Pour the boiling water into the dumplings. Boil them in high heat. Mix in some salt. Then the dumplings won't be too light. It's about two and a half to three hours before cooking. Take them out and cool them. They can be frozen and preserved
Step15:A good zongzi should be a chopstick that can be opened easily. Glutinous rice is soft and glutinous, but the meat is crisp and rotten. The saltiness is just right.
Cooking tips:The most important thing about zongzi is to marinate it to taste. It will not dilute the taste after cooking. Do not bundle it too tightly. There are skills in making delicious dishes.
