Chestnut Egg Yolk Meat Dumplings

Name: Chestnut Egg Yolk Meat Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Fresh meat; Some Salted egg yolk; Some chestnut; Some Glutinous rice; Some Chixiaodou; Some Glutinous millet; Some salt; Some Cooking Wine; Some Soy sauce; Some Sugar; Some Chicken Essence; Some Zongye; Some Brown rope; Some pepper

by Fresh water bamboo

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

There are thousands of styles and customs of rice dumplings, let's talk to anyone!
Fresh meat dumplings, ham, egg yolk dumplings~ Candied dates, red bean paste, Babao brown! Pillow rice dumplings, sharp-horned rice dumplings, cone-shaped rice dumplings ~ triangle, four-corner, horned rice dumplings! Due to the different flavors in various parts of China, Zongzi not only has many shapes, but also different varieties.
In addition to the custom of eating zongzi during the Dragon Boat Festival, in normal life, zongzi has become a frequent customer at people's table. If you want to eat it, you can pack a few of them with your own taste. When the zongzi is cooked slowly, it melts into the family. Nuo Nu Nu Nuan Nuan Nuan Love...
My family likes to eat salty rice dumplings, so I used salted egg yolks, chestnuts, and fresh meat as fillings, and glutinous rice, red beans, and rhubarb rice as the skins. No matter the skins and fillings, there is no lack of flavor. When the house is full of rice dumplings, open the zong leaves, the chestnuts are soft and waxy, the egg yolks are salty and fresh, and the meat tastes just right, not salty or weak. Paired with a bowl of light cucumber soup, it is a kind of summer warmth memory. "

Chestnut Egg Yolk Meat Dumplings

1. Soak the zong leaves and brown ropes in water overnight, wash them, and cook them in a pot for 10 minutes.

2. Soak the red beans in water for 12 hours in advance.

3. Wash the fresh meat and cut into pieces, add salt, sugar, pepper, cooking wine, light soy sauce, chicken essence, mix well, and marinate in the refrigerator for 6 hours.

4. Fresh salted egg yolk.

5. Peeled chestnut.

6. Wash and drain the glutinous rice and millet.

7. The soaked red beans are mixed with glutinous rice and glutinous millet. Add sugar, salt, soy sauce, cooking wine and pepper, mix well, and marinate for 15 minutes.

8. Take a zong leaf and fold a cone inward from the middle.

9. Add a small amount of glutinous rice.

10. Put in a salted egg yolk.

11. Add chestnuts and marinated meat.

12. Put an appropriate amount of glutinous rice, ninety full, and compact.

13. Fold the zong leaves upward to cover the glutinous rice, pinch both sides with your fingers.

14. Fold the excess zong leaves to the right and wrap them into a square shape.

15. Fasten it with brown rope.

16. After the wrapped zongzi, use scissors to cut off the excess zong leaves and brown rope.

17. Put it in a pressure cooker, add water higher than the height of the rice dumplings, press a plate on it, boil SAIC on a high fire, turn to low heat and cook for 40 minutes, then simmer for 2 hours.

18. Fragrant glutinous rice dumplings.

19. The chestnuts are soft and waxy, the egg yolk is salty and fresh, and the taste of the meat is just right. It is not salty or weak. It is refreshed and relieved with a bowl of light cucumber soup.