Glutinous Rice Egg [teacher Kong to Cook]

Glutinous Rice Egg [teacher Kong to Cook]

1. Soak the glutinous rice overnight in advance. (Summer soaking needs to be stored in the refrigerator. If you make it on the same day, you can soak for 3 hours.)

2.
Wash the Cantonese sausage and dice; peel and dice the pork belly; wash and dice the shiitake mushrooms.

3. Add diced sausage, diced pork belly, diced mushrooms, and appropriate amount of green onion and ginger to the basin, add 30 ml of Maruzhuang black bean soy sauce and 10 ml of cooking wine.

4. Stir well and pickle for 1-2 hours.

5.
After the soaked glutinous rice has controlled the water, pour it into a basin and stir well.

6. Wash the raw salted duck eggs, tap the small end lightly, and then slowly peel the eggshell, not opening too much, and let the duck protein flow into the bowl. (Duck protein can be fried, but it is very salty, so it is recommended to discard it.)

7. The yolk will stay in the egg, so try to pour the egg whites clean. Dispose of the other duck eggs in turn, with the broken side facing up.

8.
Pour the glutinous rice material into the duck eggs. When the pot is half full, gently poke the glutinous rice material in with chopsticks, press it tightly, and continue to fill and compact.

9.
Fill all the duck eggs one by one.

10. Put enough water in the pot, put the glutinous rice and duck eggs in the steamer.

11.

After the fire is boiled, turn to medium heat and steam for about 60 minutes. The glutinous rice can be taken out if it is soft.

12. Peel off the egg shell, exuding the aroma of meat, mixed with salted duck egg yolk and steamed into red oil, all the delicacy is locked in an egg, slowly savor it.