How to marinate the duck egg yolk in zongzi, how to deal with salted egg yolk and zongzi?

The duck egg yolk wrapped in zongzi can be marinated by the following steps:

1.Cook the duck eggs in clean water and cook for about 10 minutes, then remove them.

2.Prepare a basin of cold water and soak the boiled duck eggs in cold water for 1 hour.

3.Remove the duck eggs, peel off the shells and place the yolks in a bowl.

4.Add an appropriate amount of cooking oil and salt and stir well.

Find a clean, waterless container and spread it with a thick layer of salt.

Separate the egg whites from the yolks and place the yolks on top of the laid salt. Just eat a few and make a few if you want.

Separate the egg whites from the yolks and place the yolks on top of the laid salt. Just eat a few and make a few if you want.

After laying out the egg yolk, bury all the egg yolks with the remaining salt and sprinkle a little water on them.

After laying out the egg yolk, bury all the egg yolks with the remaining salt and sprinkle a little water on them.

Put it in a cool place and wait for 2 days, and the salted egg yolk will be successful. When you eat it, it's OK to steam it. Just a bowl of white porridge, isn't it very mother's taste? Hey.

Put it in a cool place and wait for 2 days, and the salted egg yolk will be successful. When you eat it, it's OK to steam it. Just a bowl of white porridge, isn't it very mother's taste? Hey.

How to marinate the egg yolk in the rice dumplings.

If you don't need to deal with it, just separate the salted egg yolk from the egg white and then dry it on a plate, which is better to wrap a little.

If you don't need it, just put the salted egg yolk in the zongzi, the salted egg yolk has already been formed, and there is no need for additional processing.

It can be heated in the microwave for two minutes, and it can be steamed directly in the pot for about 15 minutes.

It needs to be frozen, and if this bun is not frozen, it will turn yellow and stinky the next day, so it needs to be treated as soon as possible.

Wrapping zongzi Liang shouted that raw salted duck egg yolk is generally used. Usually you can buy ready-made egg yolks or whole salted duck eggs, the egg whites in salted duck eggs are in a liquid state, and the clear egg yolk is in a solid state, which is convenient to take out and is also convenient for wrapping zongzi. The raw duck egg yolk used for wrapping zongzi is easy to break, while the cooked duck egg yolk is more difficult to take out.

Therefore, it is better to use raw salted duck egg yolk, in addition to adding flavor.

The raw duck egg yolk used for wrapping zongzi is still cooked

The main raw materials of salted egg yolk are duck eggs, poultry eggs, etc., which are mainly salted. During the curing process, the salt content in the egg white increased with the extension of the curing time, while the salt content in the egg yolk did not increase much.

The water content of egg yolk decreased significantly, but the water content of egg white decreased significantly. The viscosity of the egg white gradually thins and appears as a water-like substance, while the concentration of egg yolk increases and thickens, showing a solid state of congealed oak.

Ingredients: 1000 grams of glutinous rice, 300 grams of pork belly, a little salted egg yolk, a little fresh reed leaves, 1 tablespoon of soy sauce, a little salt, 1 green onion, a few slices of ginger, half a spoon of white wine.

Steps: 1. Fresh reed leaves are frozen and stored, then taken out to thaw and washed.

2. Add the pork belly to soy sauce, salt, green onion and ginger and marinate for half an hour, add the soaked glutinous rice, which is generally soaked for about 3 hours.

3. Mix well so that the glutinous rice with meat filling is ready, and ready to wrap zongzi.

4. Cut off the pedicle of the reed leaf head step, and arrange the three leaves one by one 4, cut the pedicle of the reed leaf head step, and press the three leaves one by one to row 5, the tail of the left hand dumpling leaf, the right hand dumpling leaf head step, nest into a funnel shape, add glutinous rice and pork belly, and then add the salted egg yolk, and spray the salted egg yolk with white wine for 1 minute in the microwave oven, or you can not steam it, but you can remove the fishy flavor after processing.

6. Add glutinous rice to the egg yolk and fill it up.

7. Fold off the tail of the dumpling leaf, pinch it with the other hand, and then fold it to the right, so that there will be no leakage.

8. Tie it with a rope, cut off the excess dumpling leaves, and the dumplings will be wrapped.

9. Put the zongzi into the rice cooker and cook it.

You have to cook the salted duck eggs first, otherwise how to cut them? After cooking, half an egg yolk can be placed in one zongzi.

If you do it in batches and make a lot of it, and the steamed salted egg whites are useless, you can also open the raw salted eggs, carefully scoop out the whole egg yolk with a small spoon, and put it in the zongzi. Concentrate the egg whites to extract the protein.

The salted egg yolks that wrap the rice dumplings are all cooked. It is most appropriate to put a salted egg yolk in a rice dumpling. If you put the salted egg yolk, you don't need to put salt alone, it will be very salty.

Ingredients: 5 duck eggs, 180g salt

2. Slowly cover with salt grains.

3. Cover tightly and put it in a cool place for 24 hours.

4. Remove the egg yolk and wash the salt with water (be sure to wash it, otherwise it will be salty).

5. Wash it and use it to wrap zongzi.

The treatment method before salted duck egg yolk wrapping zongzi is as follows:

Tools Materials: salted duck eggs, white wine, tin foil, oven.

1. Take out the egg yolk in the salted duck egg, before that, you need to clean the salted duck eggs one by one, so as to avoid the dirty things on the salted duck eggs falling into the egg yolk, and then break the salted duck eggs, pour out the whites in them, and finally take out the clean egg yolk and put it away.

2. Dip some liquor on the surface of the egg yolk, take out the egg yolk one by one and put it on the tin foil, and then sprinkle some liquor on it, which can make the fishy smell on the surface of the egg yolk less, and to a certain extent, it can remove some of the fishy smell on the egg yolk, which is also very effective.

3. Finally, put the egg yolks on the tin foil one by one and sprinkle them with liquor or lemon juice, let the fragrance of lemon or leased liquor cover the fishy smell on the surface of the egg yolk, and then put all the egg yolks in the oven and bake for about 5 to 6 minutes to make the egg yolk taste more delicious.

Tips for choosing salted duck eggs

1. Optimistic about the origin, the origin of salted duck eggs is very important, the duck eggs produced in the water town are of good quality, only the duck eggs are delicious. Therefore, when choosing salted duck eggs, try to choose Jiangsu, Hubei, Hunan, Zhejiang and other water towns, in addition, the salted duck eggs of Weishan Lake in Shandong are also more famous.

2. Carefully observe the appearance of salted duck eggs, the shell of salted duck eggs is smooth, there are no cracks, and the eggshell is slightly cyan. If the shell of the salted duck egg is very dark in color, or it is grayish-black, it means that there is a problem with the quality and it is not suitable to buy.

3. Shake the salted duck eggs, take the salted duck eggs in your hand, and shake them vigorously, if you feel that there is shaking in the eggs, or there is a sense of flow, it means that the duck eggs have been cooked and of high quality; On the contrary, if there is no shaking feeling, it means that the quality of salted duck eggs is average.