Egg yolk and meat zongzi

2024-04-03 22:43:10 396

How could it be without its presence during the Dragon Boat Festival - egg yolk meat dumplings. The soft and glutinous texture of glutinous rice, the salty aroma of egg yolks, and the non greasy taste of pork belly oil are all combined to create a delicious taste.

Details of ingredients

Round grain glutinous rice1000 grams

Technique

difficultybeginner
workmanshipcook
tastesalty and savory
timeThree hours

Steps to make Egg yolk and meat zongzi

1. Clean the glutinous rice thoroughly and soak it in clean water for at least 6 hours.
2. Drain the water, add an appropriate amount of dark soy sauce, light soy sauce, salt, and thirteen spices and mix well.
3. Take two pieces of zongzi leaves, cut off the sharp corners, stack them in a staggered manner, and roll them up into a cylindrical shape. Hold it with your left hand.
4. Marinated pork belly and prepared egg yolks.
5. Put 1 tablespoon of glutinous rice, press it tightly, and place the meat and egg yolks in the middle, press tightly.
6. Add 1 tablespoon of glutinous rice, cover the egg yolk and meat, and press firmly.
7. Fold down the front leaves of the zongzi, cover the glutinous rice, and wrap tightly.
8. Change the position of Zongzi from top to bottom, hold it with your right hand, and arrange the shape with your left hand.
9. Fold off the extra leaves again and hold the Zongzi with your left hand.
10. Evenly wrap the Zongzi with cotton thread from top to bottom, cut off excess leaves, and make the appearance beautiful. Don't wrap the cotton thread too tightly to avoid the bursting of Zongzi rice.
11. The pork ribs can be cooked twice in a pressure cooker.
12. Cooked Zongzi.
13. Finished product drawings.