Salted egg yolk meat dumplings (with detailed rice dumplings video)

When I was a child, my family never made zongzi, and my mother made steamed buns, dumplings, boxes, and baked cakes, but my mother didn't know how to make zongzi haha~~ This led to the fact that I didn't eat real zongzi until I went to college in the Northeast, jujube, dipped in sugar, I thought it was average, nothing delicious. Later, after graduating and going to Suzhou, I ate Wufangzhai's egg yolk meat dumplings, which felt like it was against the sky, how could there be such delicious food! There is no pressure to eat two meals in minutes! When I was a child, I asked my mother why you don't know how to wrap zongzi, and my mother said it was difficult~ This led to me never expecting that I could learn to wrap zongzi, until I was pregnant at home in 2014, grandma (my husband's grandmother) Dragon Boat Festival to wrap zongzi, I said I want to eat egg yolk meat, grandma said I have wrapped red dates and bean paste for most of my life, how to wrap meat zongzi you come to teach me, so I went to help grandma peel salted egg yolk, and it didn't seem difficult for the old man to wrap zongzi quickly, so I learned to wrap zongzi with grandma, The old man also taught me how to choose dumpling leaves and how to cook them. Every Dragon Boat Festival, grandma fills a big pot, and then packs it separately, one for each family, and by the way, there are eggs boiled with zongzi, which is super fragrant! This is my husband's memory of the Dragon Boat Festival since he was a child!

Ingredients

Roundglutinousrice 3 kg

Salt Appropriateamount

Lightsoysauce Appropriateamount

Five-spicepowder Appropriateamount

Porkbelly 300 grams

Saltedeggyolk 15

Zongzileaves

Cooking Instructions

Prepare all the ingredients: wash the zongzi leaves and zongzi rope and cook for 10 minutes to cool for later use; Wash and soak the glutinous rice for 1.5 hours, drain the water, add salt, light soy sauce, oyster sauce and five-spice powder to taste; wash and soak the mushrooms and chop them; cut the pork belly into large pieces of about 2 cm, refrigerate and marinate them with salt, light soy sauce and dark soy sauce and oyster sauce for one night to taste; salted egg yolk sprayed with white wine to remove the fishy taste.
The two zongzi leaves are cut off the hard stems at the tail and stacked back to back, smooth and facing outward, with the burr side facing inward to prevent slipping.
Roll into a cone, like an ice cream cone~~ Like the picture, I thought it was difficult at first, but it was actually very simple to roll the zongzi leaves when you really wrapped it~~
Put the glutinous rice and press it firmly, then add the pork belly, salted egg yolk and shiitake mushrooms. If you like to eat egg yolks, you can also put two, super cool, the meat is best with a little fat, it will be very fragrant after cooking.
Then put the glutinous rice and press it firmly, and the glutinous rice is about 8-9 points full (novices can be full of 8 points, and it is easy to leak if you put too much rice)
Wrap it up, the specific steps are Tuha~~ The thumb of the index finger box of the right hand is at an acute angle or right angle, so that the zongzi is wrapped up and angular, and it is not packed into an O-shape.
Tie it up with a dumpling rope, and tie it tightly. Cut off the excess rice dumpling rope. (If a dumpling rope is not tightly tied, you can tie another one to ensure that the rice does not leak is the most important)
Wrap it up and look like this~~
Take a look at the 360-degree GIF ~~~
Add water to the pot, not over the zongzi, the electric pressure cooker I use, choose the bean/hoof tendon button, the taste is soft and glutinous, because the rice has been soaked for 1.5 hours, so it is easier to cook. If you are not in a hurry, you can cook and simmer for another 1-2 hours.
Cooked, I can't wait to peel it off and take a look~ There is a kind of beauty out of the bath
Look at the kernel
The egg yolk and fresh meat are so attractive in color that my saliva is flowing all over the ground