Egg yolk and meat zongzi
2024-04-04 14:41:07 242
![Egg yolk and meat zongzi](https://i3.meishichina.com/attachment/recipe/2015/06/17/c640_201506171434507355316.jpg?x-oss-process=style/c640ms)
This weekend is the Dragon Boat Festival. I made a few mini sweet zongzi at noon yesterday and some egg yolk meat zongzi at night. I still like to eat salty ones myself! I like to put in pork belly with skin! Super satisfying!
Details of ingredients
Technique
Steps to make Egg yolk and meat zongzi
- 1. Clean the bought pork belly and cut it into long strips
- 2. Add cooking wine and light soy sauce
- 3. Add sweet sauce and oyster sauce
- 4. Add some salt and sugar and massage with your hands for a few minutes, then put them in a plastic bag and refrigerate for more than 1 hour to marinate in the refrigerator
- 5. Wash the glutinous rice thoroughly and drain the water
- 6. Add 20 grams of light soy sauce and 20 grams of dark soy sauce
- 7. Add a little salt and sugar, mix well, and marinate for at least 1 hour
- 8. This is the prepared material
- 9. After washing the zongzi leaves, put them into a pot and boil them, then add a few drops of oil to the water
- 10. Soak the salted egg yolk in cooking wine for a while to remove the fishy smell
- 11. Take a zongzi leaf and fold it into a pointed corner
- 12. Spoon in an appropriate amount of glutinous rice
- 13. Put a piece of pork belly in it
- 14. Add another salted egg yolk
- 15. Add an appropriate amount of glutinous rice
- 16. Fold the zongzi leaves upwards to wrap the rice, and tie them up with cotton thread
- 17. This is wrapped Zongzi
- 18. Put the wrapped Zongzi into the electric pressure cooker and add water pressure for 30 minutes. It is better to immerse the Zongzi in water. It is better to add a little soy sauce and salt in the water
- 19. It's time, don't immediately open the lid and take it out. Let it soak inside and naturally cool to the appropriate temperature before consumption