Fragrant egg yolk meat rice dumplings
Overview
How to cook Fragrant egg yolk meat rice dumplings at home
Tags
Ingredients
Steps
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It’s the Dragon Boat Festival again, and I miss my childhood days when the family would sit together in their free time. Watching my mother's dexterous hands wrap up the angular rice dumplings one by one, I would also clumsily learn how to do it. Today I will introduce to you the common glutinous rice and egg yolk meat dumplings!
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The glutinous rice used here is home-grown glutinous rice. Because it is in the south, there is natural spring water here. The glutinous rice is soaked in the spring water for one night in advance to make it softer and glutinous after steaming.
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Wash the collected reed leaves
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These are fan-shaped leaves that have been processed, leaving the veins of the leaves to replace the cotton ropes used to wrap the rice dumplings.
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The pork belly is marinated for about half an hour in advance. The ingredients include salt, cooking wine, sugar, light soy sauce, dark soy sauce, etc. (Remember: pork belly will be more fragrant)
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Because we are in a rural area, even the duck eggs are raised by ourselves. It can be cooked in advance, because it is pickled in salt water, so the egg yolk also has a certain hardness. The rice dumplings made at home are quite generous. If you like, you can put the whole egg yolk in. I chose half here.
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Next, you can do it yourself. Drain the glutinous rice, roll the reed leaves into a cone shape, place the egg yolk and pork belly in the middle, and then spread the glutinous rice.
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The rice dumplings are now complete and can be placed in the refrigerator and steamed when you want to eat them!
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Here is a bunch of rice dumplings. If you want to send them to relatives and friends, just make a bunch of rice dumplings, which are both filling and face-saving!
