Salted Egg Yolk Soy Sauce Zongzi

Name: Salted Egg Yolk Soy Sauce Zongzi
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: Some Round glutinous rice; Some Salted egg yolk; Some Soy sauce; a little Oyster sauce; Some Cold water; Some Zongye

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

"Zongzi fragrant, fragrant kitchen. Ai Ye fragrant, fragrant full house. Peach branches are inserted on the door, looking at wheat yellow when going out. There is Duanyang here, there is Duanyang, everywhere is Duanyang." This nursery rhyme sings the traditional Dragon Boat Festival in my country. .

The fifth day of the fifth month of the lunar calendar is a traditional Chinese folk festival-the Dragon Boat Festival. It is one of the ancient traditional festivals of the Chinese nation and has a history of more than 2,000 years. Due to the vast area, numerous ethnic groups, and many stories and legends, the Dragon Boat Festival has also produced many different festival names such as Duanwu, Duanyang, Wuri Festival, Chongwu Festival, May Festival, Yulan Festival, and Girl's Festival. , Day in the middle of the festival and so on.

There are many ways to celebrate the Dragon Boat Festival, such as dragon boat racing, polo, and naming of flowers. In terms of diet, in addition to the most traditional and most common zongzi, there are also garlic eggs, rice cakes, fried dumplings, and other food. Customs such as rice field eel.

The taste and size of zongzi also vary from place to place. The largest zongzi is produced in Nanningken, Guangxi. Each one weighs about 2 jin. It is filled with fatty pork and mung beans. It is fragrant, soft, glutinous, sweet and not greasy. The smallest zongzi can be found in Shanghai Chenghuang Temple, Lvbo Corridor and Huxin Pavilion. It is about an inch long, shaped like a pillow, and filled with ham, which is small and fresh.

My family is a combination of North and South. It’s the Dragon Boat Festival. I have made several kinds of sweet and salty rice dumplings that can be eaten in both north and south. Today, I will serve some salted egg yolk and soy sauce dumplings. Although there are not many ingredients, it tastes great. Soy sauce and a little oyster sauce make the glutinous rice slightly sauce-colored. After the salted egg yolk is heated, the butter is soaked in the rice grains. When you eat it, the mouth is full of egg butter flavor; the sandy egg yolk and sticky rice grains complement each other and take their own beauty. It is not so much a snack, but it is actually not an exaggeration to be a staple food.

Ingredients

Salted Egg Yolk Soy Sauce Zongzi

1. Prepare the raw materials: round-grain glutinous rice is more sticky and sticky than long-grain glutinous rice. Soak it in cold water a few hours in advance and absorb enough water. The salted egg yolk is vacuum packed and can be used after taking it out; fresh zongzi leaves are best I use dried rice dumplings, soak them in cold water in advance. If they can be boiled in a pot for 10 minutes, they will be soft and not fragile;

2. Pour out the cold water for soaking the glutinous rice, pour in appropriate amount of soy sauce and oyster sauce and mix well; this step does not need to be done in advance, just soak before wrapping;

3. Cut off the hard stalks and leaf tips at both ends of the zongzi leaves, fold and rotate at the bottom 1/4 to form a small funnel shape, with a fold at the bottom, to prevent the formation of small holes and leakage of rice;

4. Take an appropriate amount of glutinous rice for the base, and then put a salted egg yolk;

5. Put an appropriate amount of glutinous rice to cover the egg yolk, and press it hard with your hands to make the surface level and the porcelain solid in the middle;

6. Fold off the top leaves, cover the rice grains so that the surrounding area does not leak rice, and finally tie them with a small string and put them in the pot; I use the rice cooker's "soup" program to cook for 1.5 hours.

Tips:
1. The shape and size of the zongzi are different, here is only an introduction to the drink, the wrapping method can be changed as you like, and the binding of different shapes or small ropes can be used as the difference between different beverage zongzi;
2. Soak the glutinous rice in advance to absorb enough water, which can shorten the cooking time and have a soft and waxy taste; if you use it directly without soaking in water, the cooking time should be extended accordingly to prevent raw cores;
3. The zongzi is delicious, but the calories increase after the salted egg yolk is put in it, and the glutinous rice is not easy to digest when eaten cold, so the appropriate amount shall prevail.