Strong Flavor of Rice Dumplings: Both Salty and Light---oat and Egg Yolk Rice Dumplings

Name: Strong Flavor of Rice Dumplings: Both Salty and Light---oat and Egg Yolk Rice Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Raw glutinous rice; Some oatmeal; Some Salted egg yolk; Some Bacon crumbled; a little salt; Some Zongye; Some Malian grass

by kiss war girl

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The roughness of oatmeal, the sand of salted egg yolk, and the freshness of bacon make this rice dumpling suitable for its saltiness. Oatmeal has the effects of lowering blood lipids and blood sugar, and is most suitable for people who do not like to eat sweets and who do not like sweet rice dumplings. "

Ingredients

Some Raw Glutinous Rice
Some Oatmeal
Some Salted Egg Yolk
Some Bacon Crumbled
a little Salt
Some Zongye
Some Malian Grass

Strong Flavor of Rice Dumplings: Both Salty and Light---oat and Egg Yolk Rice Dumplings

1. Soak glutinous rice for more than 4 hours.

Strong Flavor of Rice Dumplings: Both Salty and Light---oat and Egg Yolk Rice Dumplings recipe

2. Boil the zongzi leaves in boiling water for 5 minutes, turn off the heat and add the simmering in the simmering for 3-5 minutes.

3. Put a little oil in the pan, add the bacon and fry for a while.

4. After draining the glutinous rice, pour it into the pot and stir fry until it is fragrant. Turn off the heat.

5. Stir in oatmeal, a pinch of salt and mix thoroughly.

6. Take 2-3 slices of soaked rice dumplings and spread them smoothly with the light side up.

7. Roll into a funnel shape, scoop in oats and glutinous rice to compact.

8. Put in a salted egg yolk, then fill in glutinous rice and press tightly.

9. Press the two sides of the lower part of the zongye toward the middle.

10. Fold down the top of the zong leaves to cover them, form the corners of the zong leaves that grow out, and tie the zongzis tightly with the lotus grass.