Traditional Red Date Rice Dumplings and Salted Egg Yolk Meat Dumplings
1.
Cut pork and plum meat into cubes, add light soy sauce, dark soy sauce, oyster sauce, five-spice powder, salt, sugar, green onion, ginger, and garlic slices. Grab well and marinate in cold storage for more than 5 hours.
2.
The round glutinous rice is soaked in cold water for more than three hours in advance, and it is best to soak overnight in refrigeration.
3.
Roll the raw salted duck egg yolk with white wine, then soak in salad oil for half an hour.
4.
Drain the glutinous rice, add two spoons of light soy sauce, one spoon of dark soy sauce, and half a spoon of sugar.
5.
Mix well and marinate for half an hour.
6.
Soak the zong leaves in cold water overnight and cut off the head. Bring to a boil in a pot, remove and soak in cold water.
7.
Stack the two leaves staggered, leaving one side when folding.
8.
It looks like this when folded.
9.
Put a little rice in first, put salted egg yolk, add some rice on top, put meat pieces, and then spread a layer of rice. Don't have too much filling to avoid rice leakage when wrapping.
10.
Close both sides to the middle.
11.
Fold the upper leaf downwards, wrap it, and fold the tail upwards, be sure to pinch it tightly.
12.
Tie it tightly with a rope, and the salted egg yolk meat dumplings will be wrapped.
13.
Soak the red dates in water in advance and use the candied dates directly.
14.
After folding the leaves, put a date first.
15.
Put the rice again and wrap it up like the process above.
16.
Put it in a steamer and add cold water, if you don’t have rice dumplings.
17.
Bring to a boil on high heat, turn to medium heat and cook for 1.5-2 hours, turn off the heat and simmer for 2 hours before eating.
Tips:
1. The glutinous rice will be soaked for a longer time. It can be soaked in the refrigerator overnight or at room temperature. It is good to change the cold water several times in the middle;
2. There are many tastes of zongzi, and the packaging methods are similar. You can choose the filling according to your personal taste;
3. The cooking time is adjusted according to the number of rice dumplings. After simmering, take it out and soak it in cold water. You can put it in cold water for two days. Change the cold water frequently in the middle. Seal and freeze if you can't finish it, and steam it again after eating. The same as cooked.
Thanks to Fei Er for providing the formula
