Scallops, Peanuts and Egg Yolk Rice Dumplings
1.
The sandwich meat is marinated with soy sauce, oyster sauce, pepper, five-spice powder, salt, sugar, and cooking wine one day in advance.
2.
Rinse the scallops, torn slightly, and rinse the dried shrimps
3.
Soak the mushrooms in water, cut into 4 small pieces, add oil, salt, soy sauce, and sugar until fragrant, set aside
4.
Thaw frozen chestnuts, rinse again, and divide in half
5.
Strain the salted egg to remove the egg white, and take only the egg yolk for later use. (I marinate the salted egg with eggs.)
6.
Remove the sausage casings, cut into 4 sections one by one
7.
Boil the zongzi leaves with water and lemon for half an hour, soak for one night, and then wash them.
8.
Wash glutinous rice and peanuts, mix well, season with salt and sugar
9.
Take two pieces of soaked and cleaned zong leaves, stack them, and fold them into a cone shape
10.
Put 2 tablespoons of peanut glutinous rice, spread out, put the chestnuts, meat, mushrooms, sausage and egg yolk on the head and tail, put in the center, sprinkle with shrimp and scallops
11.
Spread 2 tablespoons of glutinous rice
12.
2 Zongzi leaves are stacked, wrapped around the cone shape, and heightened. (Pictured)
13.
Cover one side of the glutinous rice with the zong leaves
14.
Fold the other side to cover the top of the previous step and place it upright
15.
Fold down the zong leaves at the opening
16.
Tie the zongzi with a rope
17.
Put water and rice dumplings in the pot, (the water should not pass the rice dumplings.) Bring to a boil, reduce the heat to a boil for 3 hours
