Salted Egg Yolk Pork Dumplings

Name: Salted Egg Yolk Pork Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2500g Glutinous rice; 800g Pork belly; 40 pcs Salted egg yolk; 200 tablets Zongye; a little Soy sauce; a little salt; a little Chicken Essence; a little Edible alkali; Cotton thread

by Color dawn

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

I made zongzi independently for the first time this year, and I finally succeeded. I was a little excited. I used to help my mother when making rice dumplings at my natal family. This year, I was really worried about the independent operation. But in the end it was complete. My favorite is the combination of salted egg yolk and pork belly. Southerners still prefer salty zongzi. After a bite, the soft glutinous rice and the rustling egg yolk are mixed with a little fat, it is called a fragrant!
The zongzi package in my house is fuller, but it is also very angular. In particular, my mother-in-law cooperated with me to take a step-by-step diagram to tell you my experience and experience of making zongzi, and processed the pictures with photoshop to make everyone see more clearly . In fact, it's very simple. You should relax your hands when you pack, otherwise the technical movements will be deformed and you will be impatient, and you won't be able to pack beautiful four-corner dumplings. The only regret is that the scene was not cleared when the steps were taken. Please ignore the messy background. Pay attention to the theme!

Ingredients

2500g Glutinous Rice
800g Pork Belly
40 pcs Salted Egg Yolk
200 tablets Zongye
a little Soy Sauce
a little Salt
a little Chicken Essence
a little Edible Alkali
Cotton Thread

Salted Egg Yolk Pork Dumplings

1. 2500 grams of glutinous rice. Wash and soak for 5 hours, then drain the water

2. I prepared about 200 pieces of zongye, but I didn't use it up. It's okay to prepare more. Soak the dried zong leaves one day in advance, then scrub them on both sides

3. 800 grams of pork belly. Cut two finger-wide chunks. Marinated with ginger, garlic, salt, dark soy sauce, light soy sauce, and white wine to taste, I marinated it for a day. The seasoning is saltier than the normal taste, and the cooked taste is just right

4. Put a little edible alkali, and sprinkle it a little bit. The color of the glutinous rice will change immediately when the alkali is put on. Slightly yellow is fine. Zongzi with alkali will be relatively soft and rotten when cooked, and has a certain antiseptic effect. But don't put too much. And the color is slightly yellow when cooked, which makes it more beautiful

5. Put in a little more soy sauce and just look at the color of the rice

6. Put a little chicken essence

7. Put a little salt in it. After mixing all of them, taste the taste of the rice. It is fine if there is a slight salty taste. The glutinous rice should not be salty, so as to highlight the taste of salted egg yolk and pork belly.

8. Tie the rope that wraps the zongzi to a fixed place that can bear the force. There is a fixed point, it will be more labor-saving and convenient when tying zongzi.

9. Take the middle top of the zongye as the fulcrum. If it is a narrow leaf, put two

10. Use the fulcrum to surround the leaves with both hands

11. Form a conical shape

12. The bottom of the cone must have overlapping folds, otherwise it will leak rice

13. Put one-third of the glutinous rice in, use chopsticks a few times to fill the bottom of the dumpling tube with glutinous rice

14. Add salted egg yolk and pork belly

15. Put in the glutinous rice again, don't fill it up, leave a distance of 1 cm. And squeeze the glutinous rice

16. The key step is about to begin: while holding the zongzi body in the left hand, shape the zongzi into a triangle, and cover the extra zong leaves.

17. And as shown by the dotted line, use the index finger and ring finger of your right hand to fold off the extra zong leaves on both sides, and at the same time, press the thumb and index finger of your left hand to get a triangular plane.

18. Finally, fold the excess zong leaves parallel to the triangular surface

19. Fold over and squeeze

20. A zongzi is basically wrapped, and the wire is tied according to the position shown in the figure. Some bobbins don’t know how to tie a string, just give the zongzi five-flowered tying, as if they have a grudge against the zongzi, in fact, just wrap it around the last fold twice.

21. I tied a long wire to the door handle in advance, and when tied, you can put your foot against the door. There is a bearing point. The zongzi can be tied tighter and more convenient.

22. After tying, cut off the extra corners

23. Put it in a pressure cooker, and the amount of water is level with the rice dumplings. Pressure cooker for 45 minutes

24. Finished picture 1

25. Finished picture 2

Tips:
You can tie a long thread to the door handle (I used the gauze glove thread. I removed the gauze glove and wound it into a thread for use. It is still relatively strong). Each time it is about 1.2 meters long. Wrap each zongzi and wrap it around one. , The last is a bunch of rice dumplings. If you pack several kinds of rice dumplings. You can add different colors of cotton thread on the basis of white cotton thread (the thin cotton thread for sewing clothes is fine, thick thread is not necessary), and different zongzi can be distinguished. I think this method of tying the dumplings is tighter and more stress-bearing. It is more convenient than just tying your hands.