How to make egg yolk dumplings Preparation of egg yolk dumplings

The key to the rich fragrance of the dumplings is not to wrap them!

Ingredients. Appropriate amount of dumpling leaves.

Appropriate amount of cotton rope. Glutinous rice 750g

150g of blood glutinous rice

100g of oat kernels

16 salted egg yolks.

Steps. Step 1

Wash the zongzi leaves one by one, scald them with boiling water (so that the zongzi leaves are tough and not easy to break) Step 2 glutinous rice, blood glutinous rice and wheat kernels are washed and soaked in water for 2 hours.

Step 3: Stir the soaked rice well and prepare to wrap the zongzi.

Step 5: Put a salted egg yolk on each rice dumpling.

Step 6 wrap the zongzi, cook it in a rice cooker for 3 hours, and then stuff it for 5 hours (the zongzi is more expensive) Step 7 finished product, very glutinous, if you don't like the salted egg yolk, you can not put it, you can also put the pork belly into it, and the taste can be adjusted according to your preferences.

Step 8: I love to eat this kind of white rice dumplings without soy sauce.

Tips: The black rice is blood glutinous rice instead of purple rice, and the wheat kernels make it taste good when chewed.

How to make egg yolk dumplings can click on the Internet to check it, but the main production materials of my politics and what is the process of making it, pay attention to its main points.

The preparation and ingredients of egg yolk zongzi are as follows:

Tools Ingredients: 800 grams of glutinous rice, 150 grams of pork belly, 16 salted egg yolks, 3 grams of salt, 1 spoon of cooking oil, 1 gram of five-spice powder, 2 grams of chicken essence, 1 spoon of light soy sauce, 2 spoons of dark soy sauce, 2 slices of ginger, 20 pieces of zongzi leaves, 20 pieces of cotton rope, water, pot, oven.

1. Cut the pork belly into long strips, about 2 4cm in size, and marinate in the refrigerator for 4-5 hours.

2. Add a spoonful of light soy sauce to the soaked glutinous rice (generally need to be soaked for 5-8 hours, you can soak it one night in advance), mix two spoons of dark soy sauce by hand, and add a small spoon of salt.

3. The salted egg yolk has a little fishy smell, spray a little high liquor, put it in the oven and bake it at 180° for five minutes, turn it over in the middle, and keep the liquid car evenly heated.

4. Cut off the roots of the zongzi leaves horizontally with scissors and wash them clean.

5. Stack the two zongzi leaves together, and then pinch the bottom with your right hand and rotate it to form a triangular pyramid, and there should be no gaps at the bottom.

6. Put a little glutinous rice and press it on the bottom of the hollow, then put a selling egg yolk, then put a layer of glutinous rice, then put the meat, and then put a layer of glutinous rice at the top, press it full, and flatten it.

7. Cover the glutinous rice with the remaining part of the zongzi leaves, cover the top zongzi leaves with your hand and turn it to the left at the same time, then cover the glutinous rice on the left, and finally tie it with a thread.

8. Put it in a pot of cold water and boil it for two hours, and then boil it for half a day or one night after cooking, and the egg yolk dumplings are finished!

Hello, I found out the method and ingredients of egg yolk zongzi for you: the ingredients are 6 egg yolks, 20g of soy sauce, 20g of oil consumption, 200g of glutinous rice, and a large number of zongzi leaves. The steps are:

1.Wash the dumpling leaves and cook them in a pot. Then take out the boiled zongzi leaves and soak them in water.

2.Soak the glutinous spine rice in two small locust so, after that, add soy sauce and oil, and stir well. 3.

Then, the leaves are arranged, and then, the leaves are rolled into a conical shape and put in the glutinous rice, and egg yolks. Then, wrap the glutinous rice, tie it tightly with dumpling leaves, and cut off the excess. 4.

Finally, put the rice dumplings in a pot and add water to cook, and then put them on a plate. The above information is in Xiaohongshu.

The Gyeongsan method and ingredients for egg yolk dumplings are as follows:Ingredients: 400g pork chops, 500g round glutinous rice, 10 salted egg yolks, 20 dumpling leaves, 20g light soy sauce, 20g dark soy sauce, 5g sugar, 10g oil, 3g salt, 10g ginger, 5g liquor.

1. Prepare all the ingredients.

2. Add light soy sauce, dark soy sauce, sugar, cooking wine, oil, salt and ginger slices to the pork chops.

3. Refrigerate and marinate for 4-12 hours.

4. Wash the round glutinous rice once, add dark soy sauce, light soy sauce and finger chain salt, and mix well.

5. Add cooking oil.

6. Roll the salted egg yolk in the liquor to remove the fishiness.

7. Remove the head of the dumpling leaves, roll them into a bucket shape, put in a spoonful of glutinous rice to compact, put in two pieces of pork ribs and a salted egg yolk, seal and tie up.

8. Soak the wrapped zongzi in cold water to prevent the zongzi leaves from drying out. Finally, put all into the pressure cooker, add water to the dumplings, cook for 40 minutes, simmer for 20 minutes, and take out.

9. Finished products. <>

The preparation and ingredients of egg yolk zongzi are as follows:

Tools and materials: kitchen knives, cutting boards, basins, scales, ovens, steamers, spoons, pressure cookers, pork belly, cooking wine, chicken essence, salt, sugar, soy sauce, soy sauce, salted duck eggs, white wine, zongzi leaves, water, glutinous rice, sausages, scallops, shiitake mushrooms.

1. Prepare two and a half catties of pork belly, clean it, cut it into meat slices, add 20 grams of cooking wine, 5 grams of chicken essence, 20 grams of salt, 20 grams of sugar, 50 grams of dark soy sauce, 15 grams of June fresh soy sauce, stir evenly, marinate for one night, and let the meat slices go fishy and flavorful.

2. Prepare 5 catties of glutinous rice, soak the glutinous rice for 3 hours in advance, control the moisture, then add 40 grams of salt, 30 grams of polished sugar, 10 grams of chicken essence, 30 grams of June fresh soy sauce, and mix evenly and marinate for 2 hours.

3. Prepare 30 salted duck eggs, peel out the egg yolk, collect the egg white, which can be used for other purposes, first soak the egg yolk in high liquor, soak for 5 minutes to remove the fish, and then put it in the oven, turn up and down the heat and bake at 170 degrees for about 10 minutes, this step is to soften the egg yolk, and the taste is not hard.

4. Zongye is different in each place, some produce fresh leaves, some are dried leaves purchased online, it is best to boil in the pot, boil the pot for about 5 minutes, and then rinse it clean.

5. Prepare two dumpling leaves, fold them into a funnel-shaped, long on the outside and short on the inside, put glutinous rice first, then put pork belly and egg yolk, of course, you can also add sausages, scallops and mushrooms, according to your own taste, cover it with a layer of glutinous rice, press both sides tightly, and tie it firmly.

6. The pressure cooker, the speed will be faster, about 40 minutes, turn off the heat and simmer for 1 hour, which can make the dumpling leaves thicker and the glutinous rice taste more fragrant.

7. When the time is up, take it out and eat, the temperature is just right, not hot or cold.

The preparation of salted egg yolk dumplings is divided into 4 steps.

1. Soak red beans in water for one night or six hours, and glutinous rice for four hours. Cut the pork belly into pieces and add oil, salt, dark soy sauce, soy sauce, cooking wine, pepper, five-spice powder, chicken essence, marinate for one night, and then it will be fragrant until it is completely flavored. Drain the soaked red beans and glutinous rice and put them into a pot.

2. Add salt, dark soy sauce and oil to taste. Cut off the leaves from the head and tail of the dumpling leaves, boil them in hot water for 20 minutes, and soak them for another 1 hour.

3. All the materials are ready, start to wrap zongzi, and there are six salted duck eggs at home are also used, only take the egg yolk, and sprinkle high liquor on the surface of the egg yolk, which can be fishy. Two dumpling leaves overlap each other. Roll into a funnel shape and wide beams. Roll into a funnel shape.

4. Sandwich the egg yolk and pork belly. The surface is then filled with rice, not too full, eight points full, compacted with a spoon. Press down on the top of the dumpling leaf and cover the rice completely so that the rice will not leak.

The tail leaf is folded to the side, and the shape of the four-cornered dumpling comes out. Wrap a few more turns, and the knot is completed after wrapping tightly.