Sauce meat, chestnut and salted egg yolk rice dumplings
| Round glutinous rice 1000 grams | Pork belly 600g |
| Salted duck egg yolk 20 | Chestnut 20 |
| Zongye 80 tablets | Chives 3 roots |
| Ginger 1 small block | Salt A little |
| sugar 1 scoop | Light soy sauce 3 spoons |
| Old soy sauce 6 scoops | Fuel consumption 1 scoop |
Step 1
Soak round glutinous rice for 8 hours
Step 2
Pork belly cut into cubes
Step 3
Add two spoons of dark soy sauce, two spoons of light soy sauce, one spoon of oil, half a spoon of sugar, a little salt, shredded ginger and green onions and mix well
Step 4
Refrigerate and marinate for more than 12 hours to make sauced meat
Step 5
Soak the glutinous rice, add two spoons of dark soy sauce, one spoon of light soy sauce, half a spoon of sugar, a little salt, mix well
Step 6
Put it in the refrigerator for 5 hours to make it taste better
Step 7
Soak the salted egg yolk in white wine for a while to remove the smell
Step 8
Prepare all the ingredients and start working. Make sure the rice dumpling leaves are soaked in water.
Step 9
Bend the rice dumpling leaves into a funnel shape, first put a spoonful of glutinous rice, then half a chestnut, half a salted egg yolk, a piece of soy pork, then cover with a spoonful of glutinous rice, press it tightly, and wrap it as you like (there are many ways to make zongzi on the Internet) How-to video)
Step 10
After wrapping the rice dumplings, put it in a pressure cooker and add enough water to cover the rice dumplings. Add two spoons of dark soy sauce and a small spoonful of salt to the water. Press it for 45 minutes. It will deflate naturally.
Step 11
I picked out a few that were beautifully wrapped and took some photos. They were really delicious! Cooking tips for sauced meat, chestnut and salted egg yolk rice dumplings1. The weather is hot, so you need to change the water for soaking glutinous rice after a while, or just put it in the refrigerator and leave it alone.
2. The sauced meat should be marinated for more than 12 hours to taste
3. The rice dumpling leaves must be soaked in water, otherwise they will become brittle when dry and the filling will be exposed, making it impossible to wrap them.
4. If you don’t have a pressure cooker, it will take three hours to cook.
5. If you can’t finish eating, you can freeze it and steam it for 20 minutes before eating
