Tips on how to make egg yolk meat dumplings and ingredients

The method and ingredients of the six zongzi are actually very simple, first of all, you must wrap the egg yolk in the zongzi and add meat.

Grandma took out the 40-year-old salted egg yolk meat dumpling recipe, which was fragrant, soft and glutinous, super delicious, and fragrant all over the house.

Grandma took out the 40-year-old salted egg yolk meat dumpling method, which is fragrant, soft and glutinous, super delicious, and the house is full of fragrance.

In a few days it will be the Dragon Boat Festival, and it is indispensable to eat zongzi every year, and on our side are red dates and bean paste zongzi, and generally can't eat meat zongzi. I also consulted my grandmother, who has 40 years of experience in making zongzi, and learned it step by step. Do it yourself, have plenty of food and clothing.

Zongzi is steamed from dumpling leaves wrapped in glutinous rice, and is one of the traditional festival foods of the Chinese nation. Due to the different eating habits in various places, zongzi has also formed a north-south flavor, and in terms of taste, zongzi has two categories: salty zongzi and sweet zongzi.

In our north, red dates are generally wrapped, while in the south there are mung beans, pork belly, egg yolks and other fillings. Although the wrapping method and filling are different in each region, the final meaning is the same, all to pay tribute to Qu Yuan.

Tomorrow is also Father's Day, and I wish my friends a happy Father's Day in advance, and it is really suitable to give my father a hand-wrapped zongzi. So today, I will share with you this salted egg yolk meat zongzi:

Salted egg yolk meat dumplings.

Ingredients: glutinous rice, large chicken thighs, 20 salted egg yolks, bean paste, dates, green onions, ginger, onions.

Ingredients: light soy sauce, oyster sauce, dark soy sauce, 4g salt, five-spice powder and sugar.

Detailed explanation: Step 1] Wash and soak the glutinous rice for more than 6 hours, take a small half after soaking, add 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, and a little salt and mix well.

Step 2] Remove the bones of the chicken thighs and cut them into small pieces, add green onions, ginger, onion, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, an appropriate amount of five-spice powder, salt, mix well, and marinate for 1 hour.

Step 3] Bring water to a boil, after the water boils, add the washed zongzi leaves and cook for 5 minutes, then remove and cut off the roots.

Step 4] Two zongzi leaves are staggered and overlapped together, fold a triangular funnel shape, put in 1 spoonful of glutinous rice to compact, fill the meat and salted egg yolk, cover a layer of glutinous rice, and then collect it on both sides, wrap the zongzi leaf cover and enclose it from one side, and tie it with a rope.

Step 5] After wrapping it in turn, put it in a rice cooker and cook for 1 hour and then soak for 2 hours, if it is not a high-pressure rice cooker, cook for more than 90 minutes.

Xiao Diao has something to say--

1. The root of the zongzi leaves must be cut off, because it is very hard and difficult to wrap, it doesn't matter if the zongzi is ugly and handsome, but it must be wrapped tightly.

2. The salted egg yolk is pickled by yourself, take the egg yolk and wash a layer of film with water, and then spray wine to remove the smell.

3. Put it in the rice cooker and cook for 1 hour and then soak it for 2 hours to make the glutinous rice in it more glutinous.

1355 readings.

Salted egg yolk rice dumplings method.

How do you get the egg yolk of the zongzi.

Authentic egg yolk meat dumplings.

The practice of Guangdong egg yolk meat dumplings.

Salted egg yolk meat dumplings.

1. Preparation materials: 3 catties of glutinous rice, 60 dumpling leaves, 6 salted egg yolks, 1 catty of pork belly, soybean paste, soy sauce, and oil consumption.

2. First of all, we need to soak the dried zongzi leaves in clean water until soft, and then use a brush to scrub the dust on its surface, so that we can be frank and then put the zongzi leaves into boiling water with salt and boil for ten minutes, which can make the zongzi leaves more resilient and not easy to break.

3. Cut the pork belly into small pieces and marinate it in soybean paste, then add soy sauce and oil to the soaked glutinous rice and stir well. Because the taste of soybean paste itself is relatively salty, we don't have to add more salt to the pork belly here.

4. Cut off the stems at both ends of the dumpling leaf, and then pinch both sides of the dumpling leaf and fold it forward, so that it can be folded into the shape of a funnel. Then stuff one-third of the glutinous rice into the dumpling leaves, then spread the meat, salted egg yolk, and finally cover with a layer of glutinous rice compacted and seal them tightly with the dumpling leaves.

5. After we finish wrapping the zongzi, we can put them in the pot with cold water to boil, and when the zongzi are very soft and sticky, we can take them out and eat. If we feel that it is slower to cook zongzi in a regular pot, we can put the zongzi in a pressure cooker and boil.

Ingredients: zongzi leaves, glutinous rice, pork belly, shiitake mushrooms, egg yolks, jujube oranges, salt, cooking wine, dark soy sauce, sugar, oyster sauce and other condiments. Method:

Soak the dried zongzi leaves in water, rinse them several times, and then boil them in hot water to make the zongzi leaves soft and clean. After the glutinous rice is cleaned, soaked in water for a few hours, the pork belly is cut into small pieces, marinated with salt, cooking wine, dark soy sauce, sugar, oyster sauce and other seasonings, put in the refrigerator for a day (I pickled it overnight and a morning), wash the mushrooms, cut them into small pieces, and marinate the socks with the pork belly to return to the group.

Wash the pork belly and cut it into strips about centimeter wide.

Add 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons cooking wine, 1 tablespoon sugar, five-spice powder, salt, and monosodium glutamate, grasp well and marinate overnight.

3. Wash the glutinous rice and drain the water as much as possible.

Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, stir well, and leave for about 1 hour to let the glutinous rice absorb the seasoning.

Soak the dumpling leaves in water for 1 day. I use dried dumpling leaves, so just soak them soft, and if they are fresh, you can cook them.

Roll up the pointed part of the dumpling leaves, leaving no holes at the bottom. and fill in a little sticky rice.

Put a piece of meat and half a salted egg yolk.

Fill in an appropriate amount of glutinous rice and compact.

Fold the sides, noting that the surface is triangular.

Cover the rest and wrap tightly along the edges of the rice dumplings.

Tie it with cotton thread in one direction.

Take a large pot, add half a pot of water, put in the zongzi world, boil for about 2 hours on low heat, turn off the heat and simmer for another hour.

The preparation and ingredient tips for salted egg yolk meat dumplings are as follows:

Tools and materials: scales, basins, kitchen knives, cutting boards, ovens, dumpling leaves, pressure cookers, pots, chopsticks, plates, pork belly, cooking wine, chicken essence, salt, sugar, dark soy sauce, soy sauce, glutinous rice, salt, sugar, chicken essence, salted duck and celery eggs, liquor, rope.

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 soy sauce, stir evenly, marinate for one night, and let the meat slices go fishy and tasteful.

2. Prepare 5 catties of glutinous rice, soak the glutinous rice for 3 hours in advance, control the moisture, add 40 grams of salt, 30 grams of sugar, 10 grams of chicken essence, 30 grams of 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. Boil the dumpling leaves in the pot, sterilize and disinfect at the same time, but also soften the dumpling leaves, boil the pot for about 5 minutes, and then rinse it well.

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, dried scallops and mushrooms, according to your own taste, cover with a layer of glutinous rice on top, press both sides, close the mouth and tie it firmly, practice a few more times to learn, if the bundle is not good, it is easy to scatter, affecting the final product.

6. Use a pressure cooker, the speed will be faster, about 40 minutes; If you are in an ordinary pot, the speed will be slower, it will take about an hour, no matter which way you use, 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 comes, take it out and eat, the temperature is just right, not hot or cold, open an egg yolk meat dumpling, the fragrance is full of flavor, the taste is salty and fragrant, the flavor is unique, take a bite of the zongzi, and at the same time there is a fresh, sticky, soft and slippery taste experience, the taste is good but not greasy, eat happily, no pressure. Simply portable.

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

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 rice dumpling leaves, 20 cotton ropes.

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, bake in the oven at 180° for five minutes, turn it over in the middle, and keep the heating even.

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 of the burial with your right hand and rotate the roll to form a triangular pyramid, and there should be no gap at the bottom.

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

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 will be completed!