Chestnut egg yolk fresh meat zongzi
2024-04-03 18:42:57 231
![Chestnut egg yolk fresh meat zongzi](https://i3.meishichina.com/attachment/recipe/2015/06/23/c640_201506231435058673936.jpg?x-oss-process=style/c640ms)
Zongzi has a thousand different customs, let alone who to say it to< Br>
Details of ingredients
Technique
Steps to make Chestnut egg yolk fresh meat zongzi
- Soak the zongzi leaves and brown ropes in water overnight, wash them clean, and put them in a pot to cook for 10 minutes.
- 2. Soak red beans in water for 12 hours in advance.
- 3. Wash and cut fresh meat into pieces, add salt, sugar, pepper, cooking wine, light soy sauce, and chicken essence, mix well, and then marinate in the refrigerator for 6 hours.
- 4. Fresh salted egg yolks.
- 5. Peeled chestnuts.
- 6. Wash and drain glutinous rice and glutinous millet.
- 7. Mix the soaked red beans with glutinous rice and glutinous millet, add white sugar, salt, soy sauce, cooking wine, and pepper, mix well, and marinate for 15 minutes.
- 8. Take a zongzi leaf and fold it inward from the center to create a conical shape.
- 9. Add a small amount of glutinous rice.
- 10. Add a salted egg yolk.
- 11. Add chestnuts and marinated fresh meat.
- 12. Add an appropriate amount of glutinous rice, fill it 90% full, and compact it.
- Fold the zongzi leaves upwards to cover the glutinous rice, and pinch them tightly on both sides with your fingers.
- 14. Fold the excess zongzi leaves to the right and wrap them in a square shape.
- 15. Tie it firmly with brown rope.
- 16. For wrapped Zongzi, use scissors to cut off excess leaves and brown rope.
- 17. Put it into a pressure cooker, add more water than the height of Zongzi, press a plate on it, heat it up, steam it, turn it down and boil it for 40 minutes, and then simmer for 2 hours.
- 18. Delicious Zongzi.
- 19. Chestnuts are soft and sticky, egg yolks are salty and fresh, and the taste of the meat is just right when marinated, neither salty nor light. Paired with a bowl of light cucumber shred soup, it is refreshing and greasy.