Cantonese Style Peanut and Egg Yolk Dumplings

Name: Cantonese Style Peanut and Egg Yolk Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice; Some Zongye; Some peanut; Some Salted egg yolk; Some Sandwich meat; Some Sausage; Some chestnut; Some Mushroom; Some oil; Some Soy sauce; Some Oyster sauce; Some Five spice powder; Some pepper; Some Cooking Wine; Some salt; Some Sugar

by elmonte

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Speaking of zongzi, peanuts were the last thing I liked, so mung beans are packaged every year, but this year the taste has changed, and I actually like peanuts. Last week, LG sister gave 2 big packets of mung bean dumplings, so today I will only pack the peanuts I like. As soon as it was out of the pot, the family ate it, and my son actually ate one piece and wanted to eat it. In the end, he had to share with LG, or else the swimming this week would be useless. "

Cantonese Style Peanut and Egg Yolk Dumplings

1. Soak the mushrooms in water, cut into 4 small pieces, add oil, salt, soy sauce, sugar and sauté until fragrant, set aside.

Cantonese Style Peanut and Egg Yolk Dumplings recipe

2. Wash the sausage and cut into 4 sections.

3. Strain the salted egg to remove the egg white, and take only the egg yolk for later use. (I pickled the salted egg with eggs.)

4. Soak the dried chestnuts in water for 30 minutes and set aside.

5. The sandwich meat is marinated with soy sauce, oyster sauce, pepper, five-spice powder, salt, sugar, and cooking wine one day in advance.

6. Wash glutinous rice and peanuts, mix well, and season with salt and sugar.

7. Boil the zongzi leaves with water and lemon for half an hour, soak for one night, and then wash them.

8. Take two pieces of soaked and clean zong leaves, fold them up into a cone shape, and put a thin layer of peanut glutinous rice.

9. Add the fillings (sausage, salted egg yolk, pork, mushrooms, chestnuts).

10. Put another layer of peanut glutinous rice to cover the filling.

11. Wrap it up and tie it with a rope.

12. Put the rice dumplings into the electric pressure cooker, fill with water (the water should be below the rice dumplings), and press the button for the longest time. (I pressed Bone-35 minutes.)

13. Another boiled a pot on a gas stove. Put water and rice dumplings in a pot, (the water should not be over the rice dumplings.) Bring to a boil, turn to low heat and cook for 4 hours.

14. I like egg yolk the most, fragrant! ! !

Tips:
1. Put vinegar or lemon on the zongzi leaves to boil, and then soak it softly, it is easy to wash.

2. When cooking zongzi, if there is less water, add boiled water and keep the water under the zongzi so that the zongzi will not be caught.

3. Cantonese-style rice dumplings emphasize solidity, so glutinous rice does not need to be soaked, just wash it and wrap it directly, so that the glutinous rice will absorb water and expand during the cooking process, and the taste will be firm. If you want a soft and waxy texture, glutinous rice should be soaked for 2-3 hours before wrapping.