Mommy's ♥️private Secret Salted Egg Yolk Meat Dumplings
1.
The meat was marinated the night before, and I bought the Iberico pork belly, fat and thin, sliced, so that it is more delicious, wash it, drain the water, add all the ingredients A, stir evenly, pinch it, and overnight.
2.
The next day, prepare for work, wash the glutinous rice, put in B material and stir evenly. Let stand for 1 hour. Start the package again.
3.
My hometown rice dumpling leaves are very fragrant, boil it out and put it in cold water.
4.
Buy fresh duck eggs and knock out the yolk.
5.
Choose 3 zong leaves and stack them together. With the left hand on top, the two 3 pieces overlap.
6.
Make a funnel shape. The inside is short and the outside is long. The corner of the funnel must be folded!
7.
Put some rice, then meat and egg yolk.
8.
Big Love
9.
Then add rice, compact it, and then fold it up.
10.
Press both sides tightly. Close the corner
11.
Fold out the corners and finish. The good-looking zongzi does require a lot of practice. Press tightly.
12.
Finally, wrap it up with a rope, and you need to use dexterity, every lap must be tight! If it's loose, it will leak out when cooking
13.
My mom wrapped it!
14.
I wrapped it, but the thread of my bag is a bit loose.
15.
Wrap it and put it in a pot, my parents also put eggs in it, and it tastes delicious when cooked. The amount of water probably flooded the rice dumplings. After the rice dumplings are boiled on high heat, simmer on low heat for about half an hour, then boil on high heat and finally cook out on low heat for 5 hours. I'm afraid of using the pressure cooker for too long, I haven't tried it for too long.
16.
The finished product!
17.
Alluring, the CD, worthy of so many hours of waiting.
Tips:
Everyone has different tastes. If you like heavy mouthfuls, add more salt. If you don't like them, reduce the salt. Don't maliciously give low scores. Thank you.
