Pork Floss Egg Yolk Crystal Rice Dumpling
1.
Prepare materials
2.
First make the leather part: in a container, mix water and crystal powder evenly
3.
Add the syrup and stir slowly and evenly
4.
Put it on boiling water and steam for 20 minutes
5.
Prepare the filling part:
Add oil in a hot pan, crush the cooked salted egg yolk, fry it until it tastes good, set aside
6.
Crush the red bean paste
7.
Add milk and mix well
8.
Add pork floss
9.
Stir well
10.
Divide 18 grams into 10 equal parts each, and round
11.
Handling zongzi leaves: cut the head of the fresh zong leaves a bit to facilitate wrapping, and place the top and bottom two zong leaves opposite to each other.
12.
After the steamed crystal skin is out of the oven, place it at about 40 degrees (it is slightly hot to touch)
13.
Take 60g of the skin, knead it and flatten it, wrap it in the prepared filling, knead it, and complete it in sequence.
14.
Stack the two zong leaves at the opposite points of the head and tail, fold them into a funnel shape, put them in the crystal zong leaves, press them flat, wrap them up, and fix them with a rope.
15.
Complete in order
16.
Put it in boiling water and steam for 15 minutes
17.
Out of the oven, let cool
18.
The outer skin is transparent and you can see the meat floss and egg yolk filling inside
19.
Bite down, the skin is smooth, the meat inside is rich, the egg yolk is salty, and the faint smell of rice dumplings
Tips:
1. Crystal rice dumplings are cold food. They can be stored at room temperature for about 2 days and frozen for about 30 days. Be careful not to refrigerate
2. The meat floss uses the special meat floss for Weisimei cake (yellow), which is evenly mixed with the egg yolk, and it has a rustling taste when eaten
3. If you encounter problems during the production process, you can also enter the group to communicate, WeChat ID: clj2dou, or you can watch the production replay on Taobao, room number: 1236916
