Classic salty rice dumplings -- egg yolk and meat dumplings

Classic salty rice dumplings -- egg yolk and meat dumplings

Introduction:

"Classic salty rice dumplings, thin but not firewood, fat but not greasy pork, salted egg yolk with oil and sand fragrance, fragrant rice dumpling leaves, soft glutinous rice... Every bite is aftertaste."

Production steps:

Step 1: wash the pork and cut it into 2 cm square cubes.

Step 2: marinate with all the ingredients for one night.

Step 3: glutinous rice: pour the sauce of the cured meat into the glutinous rice and soak for 4 hours (if the sauce is less, add some water, subject to the glutinous rice).

Step 4: take a piece of rice dumpling leaf and nest it into a cone.

Step 5: put the glutinous rice, egg yolk and salted pork into the leaves of rice dumplings. Be sure to wrap the meat and egg yolk with glutinous rice. Do not expose them, or they will disperse after cooking.

Step 6: wrap the dumplings firmly. How to wrap it depends on the individual. Anyway, there is one truth: it must be firm and not show the stuffing.

Step 7: the dumplings should be soaked in water. After all the dumplings are wrapped, they should be put into a pressure cooker, steamed and boiled for 30 minutes, and then stewed for several hours.

Materials required:

Glutinous rice: right amount

Pork: about half a Jin

Salted duck eggs: several (only yolk)

Zongye: right amount

Old style: 1 tablespoon

Raw soy sauce: 1 tablespoon

Yellow rice wine: 1 tablespoon

Oyster sauce: 1 tablespoon

Honey: 1 teaspoon

Salt: right amount

Note: 1. Don't cut pork too big, otherwise it's not good to wrap; 2. Glutinous rice must be soaked, and the wrapped dumplings should also be soaked, otherwise glutinous rice is easy to be powdered.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh