Salted egg yolk roasted pork rice dumplings
| Round glutinous rice 2500g | Pork belly 1500g |
| Salted egg yolk 60 pieces | Dried shiitake mushrooms 1 handful |
| Light soy sauce 5 tablespoons | Old soy sauce 3 tablespoons |
| Cooking wine 4 tablespoons | Five-spice powder 1 teaspoon |
| Oyster sauce 1 tablespoon | Salt Appropriate amount |
| sugar Half tablespoon | Lotus seeds 150g |
| Zongye 130 photos | Zong rope Appropriate amount |
Step 1
Cut the pork belly into medium pieces, use 5 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, 4 tablespoons of cooking wine, 1 teaspoon of oyster sauce, 1 teaspoon of five-spice powder, half a tablespoon of sugar, an appropriate amount of salt, mix well, cover with plastic wrap, and marinate in the refrigerator. night. Wash the glutinous rice at the same time, add some salt to the water and soak it overnight.
Step 2
Soak the mushrooms and slice into slices, saute with onion oil until fragrant.
Step 3
Wash and soak the glutinous rice, drain it, pour it into the pot, stir-fry over low heat, and add an appropriate amount of dark soy sauce for color and light soy sauce for seasoning. Add appropriate amount of salt. The taste is almost a little saltier than usual stir-fries.
Step 4
Wash the lotus seeds, remove the core and soak in hair for later use.
Step 5
Place the salted egg yolks on a baking sheet, spray a layer of white wine, and bake in the oven at 170 degrees for 6 minutes. Then soak in cooking oil for 20 minutes.
Step 6
Have all the materials ready. Because I didn’t prepare enough salted egg yolk, I wrapped some of the quail eggs in braised food.
Step 7
After washing each zongzi leaf, add some salt to the pot and cook for 15 minutes. The leaves of this kind of rice dumpling are relatively soft and easy to wrap. Cut off the leaf heads
Step 8
Each zongzi requires two leaves to complete. Stack the leaves head to tail like this, making a bucket, with one side longer and the other shorter. Fill with appropriate amount of rice, pork belly and lotus seeds.
Step 9
Continue to fill with appropriate amount of rice and salted egg yolk. Press down with a spoon so that the rice dumplings don't loosen.
Step 10
Cover the top leaves downwards. Squeeze it tight. The growing part continues to the lower left side.
Step 11
Then tie it up with rope. Put it into the pressure cooker, and the water should cover the rice dumplings. It is best to put a heavy object on top to prevent the rice dumplings from rolling when boiling. After the pressure cooker is steamed, press for about 40 minutes. Turn off the heat and let it cool naturally, then open the lid after half an hour. If it is cooked in an ordinary pot, it will take about 2 hours.
Step 12
Write production steps
Step 13
Write production steps Cooking tips for braised pork rice dumplings with salted egg yolk
