Cantonese Bacon and Egg Yolk Dumplings
1.
Boil the zong leaves in boiling water for ten minutes in advance, and then wash them with a cloth with gloves (the zong leaves are easy to scratch). After washing, soak them in water overnight. The next day you are ready to pack zongzi and rinse them with water for use. The aquatic plants are also washed clean and set aside (white twine can be used instead, the aquatic plants are more traditional)
2.
Prepare ingredients: 200g pork belly should be washed a day in advance, marinated in salt for more than one day and then cut into small pieces, 200g red beans washed and ready, 150g peanuts washed and ready, 100g mung bean kernels washed and ready, 6 salted egg yolks, Cut each into 4 equal portions, appropriate amount of scallops (you can leave it alone), 1 strip of Chinese sausage, peeled and cut into pieces, 1000g glutinous rice
3.
Put the garlic cloves into the pot and stir-fry a few times, stir-fry the peanuts on a low fire for 10 minutes (you need the florets to continue to fry the peanuts so that they will not burn).
4.
Then put the red beans and stir fry in the same way for 10 minutes
5.
Turn off the heat, put the glutinous rice into the pot, put 2.5 spoons of salt, 2 spoons of oil, stir well and set aside
6.
Let’s start making rice dumplings, take out a piece of rice dumpling leaves (I’m used to using a larger one for the first one, which feels good to wrap some)
7.
Fold the zong leaves into a funnel shape as shown in the figure, pay attention to the funnel that will not leak out
8.
Add the stirred glutinous rice, add 1 spoonful of mung beans, 1 piece of pork belly, 1 piece of Chinese sausage, 1 piece of scallop, and 1 piece of salted egg yolk in the middle of the glutinous rice
9.
Wrap the second piece of zong leaves, pay attention to the second piece to wrap the excess zong leaves at the bottom of the first piece of zong leaves, so as to ensure that there is no leakage of stuffing
10.
Put in an appropriate amount of glutinous rice, and wrap the third piece of zong leaves (more powerful mothers usually use 2 pieces of zong leaves, I don’t have enough experience, so I add a second piece, haha)
11.
Fold the zong leaves left and right, holding the middle and lower end as shown in the figure
12.
Use a spoon to put the glutinous rice from above and press it to prevent them from falling apart
13.
Close the upper zong leaves and fold down, hold down the folded zong leaves, and then take out the aquatic plants and start to tie them. Reserve 30 cm long on the short side. Use the tie in a circle. Pay attention to the process of tie. Staggered and tied
14.
Then knot the water weeds, and make sure the knots are tighter to ensure that they won’t fall apart during the bagging process.
15.
Wrap other rice dumplings in the same way, then boil a pot of water and put the rice dumplings in. Remember that the water must be lower than the rice dumplings. Cook for 3.5 hours on a slow heat. If you find that there is no soaking in the water, you can add some boiling water to continue cooking.
16.
With flower tea, green tea, or fruit tea, you can enjoy the fragrant zongzi to commemorate the Dragon Boat Festival
Tips:
The amount of 20 rice dumplings
