Dragon Boat Festival Dumplings fragrance -- egg yolk and mushroom meat dumplings

Dragon Boat Festival Dumplings fragrance -- egg yolk and mushroom meat dumplings

Introduction:

"In recent years, with the improvement of people's life, the pursuit of food makes" eating "an art. Dare to innovate, break the tradition, and constantly create fresh food. My mind is no longer limited to the sweet jujube dumplings, more and more people like the salty and fresh taste of egg yolk dumplings, meat dumplings. We can't leave the pace of the times. We can also eat our own modern version of zongzi this Dragon Boat Festival -- "egg yolk and mushroom meat zongzi"

Production steps:

Step 1: wash peanuts, mung beans and glutinous rice in advance and soak them overnight.

Step 2: soak dried mushrooms, chop and set aside, and prepare ginger powder.

Step 3: salted eggs at home.

Step 4: pour the bottom oil into the pot, add the ginger powder and saute until fragrant.

Step 5: Sprinkle mushroom powder, salt and monosodium glutamate, stir fry together.

Step 6: stir fry out the fragrance and set aside.

Step 7: mix mushroom and ginger powder with mung bean, peanut and glutinous rice.

Step 8: wash the pork and cut into small pieces. Add cooking wine, soy sauce, soy sauce, sugar and sweet sauce. Stir well and marinate one night in advance. Peel the salted eggs and take out the yolk.

Step 9: prepare to make: take a complete Zongye and fold it as shown in the picture.

Step 10: add a layer of mushroom and glutinous rice mixture.

Step 11: fill in an egg yolk and a piece of pork.

Step 12: cover with a layer of mushroom and glutinous rice mixture, keep the two ends of the rice dumpling leaves overlapped, fold back and cover the glutinous rice, and be sure to press tightly. This is the key step to adjust the shape of zongzi to ensure no rice leakage.

The thirteenth step: finally adjust the ends of the leaves, cut off the excess parts, and bind them with cotton.

Step 14: hot water pot, the amount of water must not be more than zongzi! After boiling, keep medium high heat for 1 hour, then turn low heat to simmer for 1 hour.

Step 15: the cooked dumplings are hot. It's better to take them out and air them before eating.

Step 16: peel one while it's still warm.

The seventeenth step: open the door, you can see the material clearly. Ha ha ~ a yolk and a piece of meat is awesome.

Materials required:

Glutinous rice: right amount

Mung bean: moderate

Peanuts: moderate

Lentinus edodes: right amount

Yolk: right amount

Streaky pork: moderate

Ginger powder: appropriate amount

Water: moderate

Peanut oil: right amount

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Sugar: right amount

Salt: right amount

MSG: right amount

Sweet flour sauce: right amount

Note: the hot water for cooking rice dumplings should not be over the whole body of rice dumplings. Boiling for two hours can ensure the soft and glutinous taste of rice dumplings. If you don't eat rice dumplings immediately, you can keep soaking in the pot for about 2 hours, and it can continue to soften. Moreover, rice grains are not easy to stick to the leaves of rice dumplings!

Production difficulty: Advanced

Process: boiling

Production time: one day

Taste: salty and fresh