Salted egg yolk and large meat dumplings

A few days ago, on the corridor home, I don't know who was cooking zongzi, and there was a thick fragrance of zongzi leaves...... Think about the Dragon Boat Festival, it's time to eat zongzi. So I went home and took out the zongzi leaves and soaked them, and then went downstairs to buy meat and glutinous rice, and I also wanted to wrap zongzi! This time I wrapped the zongzi, I was afraid that the glutinous rice would not be enough, so I mixed 1500 grams, 100 grams more. As a result, there was no more meat and rice, and in the end I could only take 2 pieces of salted meat to fill the number, and later, there were a few large zongzi, and all the glutinous rice was wrapped. Practice has proved that 20 zongzi and 1400 grams of rice are enough. Filling: a large piece of meat (about 55 grams) + a salted egg yolk. The weight of the wrapped raw rice dumplings is about 160 grams. Put 5~6 tablespoons of glutinous rice in each zongzi. **This time the zongzi is divided into two packages, the first time mixed 660 grams of meat, the recorded seasoning amount is mixed according to 660 grams of meat** (20 zongzi share more than 1000 grams of meat, in addition to egg yolk meat dumplings, but also wrapped 8 chestnut fresh meat)

Ingredients

Porkforeleg 660 g

darksoysauce 30~40 g

Lightsoysauce 10 g

Sugar 10 g

Salt 5 g

Liquor 6 g

Essenceofchicken 4~5 g

✺◟(∗❛ัᴗ❛ั∗)◞✺ ✺◟(∗❛ัᴗ❛ั∗)◞✺

Glutinousrice 1500 g

darksoysauce 50 g

Lightsoysauce 20 g

Sugar 20 g

Salt(addorsubtractaccordingtoyourtaste) 9 grams

edibleoil 20 grams

Cooking Instructions

Cut the meat into cubes (cut into 12 pieces), add all the seasonings and marinate to taste, for more than 4 hours;

Later, meat was added, 8 large pieces of meat were cut, and chestnut fresh meat dumplings were wrapped
Wash the glutinous rice and control the water;
Add oil and seasoning and mix evenly;
Soak the dried dumpling leaves in advance to soften, then put them in a pot and add some edible alkali to boil for 10 minutes, then wash them and immerse them in cold water;

It is said that boiling zongzi leaves with alkali can prevent glutinous rice from sticking to zongzi leaves when peeling.
Prepare salted egg yolks;

Everything is ready, and you can make rice dumplings âœŒâœŒ seriously
A whole egg yolk + a big piece of meat, wrapped in zongzi, praise, praise
This is a chestnut fresh meat dumpling
Ha wrapped 20 of them;
In order to wrap all the rice, I finally wrapped a few large ones.
Look at the big ones and the small ones
Please put the rice dumplings into the electric pressure cooker, press the function button to boil the hoof tendons, and cook