Glutinous Rice Egg [teacher Kong to Cook]

Name: Glutinous Rice Egg [teacher Kong to Cook]
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g 300 grams of glutinous rice; 12 12 raw salted duck eggs; 100g 100g pork belly; 100g Cantonese sausage 100g; 5s 5 fresh shiitake mushrooms; Some Chives to taste; 30ml Maruzou Black Bean Original Soy Sauce 30ml; 10ml Cooking wine 10ml

by Teacher Kong teaches cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Do you like salted duck eggs? Do you like sticky rice? There is a delicacy that combines the two into one, and that is glutinous rice egg. Don’t just make glutinous rice dumplings at home, replace it with this new way of eating, which is delicious and nutritious!

The magic of this egg is that it has the fragrant glutinous rice dumplings and the yellow salty duck egg oil. Whether it is from the color combination or the combination of flavors, it is a very delicious food.

After steaming, peel off the eggshell and take a bite. The salty glutinous rice is very sticky in your mouth, exuding the aroma of meat, mixed with salted duck egg yolk and steamed out of red oil, all the delicacy is locked in an egg. That taste is amazing! Not much to say, I will teach you to make this glutinous rice egg today. I hope you will have a good time.

Ingredients

300g 300 Grams Of Glutinous Rice
12 12 Raw Salted Duck Eggs
100g 100g Pork Belly
100g Cantonese Sausage 100g
5s 5 Fresh Shiitake Mushrooms
Some Chives To Taste
30ml Maruzou Black Bean Original Soy Sauce 30ml
10ml Cooking Wine 10ml

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.

Glutinous Rice Egg [teacher Kong to Cook]

Ingredients

Glutinous Rice Egg [teacher Kong to Cook]

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