Chestnut, egg yolk and fresh meat rice dumplings

Overview

There are thousands of styles of rice dumplings, who can tell you! Fresh meat rice dumplings, ham, egg yolk rice dumplings ~ candied dates, bean paste, eight-treasure brown rice dumplings! Pillow rice dumplings, pointed rice dumplings, cone-shaped rice dumplings~triangular, four-corner, and horn rice dumplings! Due to the different flavors in different parts of China, rice dumplings not only come in many shapes, but also come in different varieties. In addition to the custom of eating rice dumplings during the Dragon Boat Festival, in daily life, rice dumplings have become a frequent visitor on people's tables. If you want to eat them, you can make a few that suit your taste. When the rice dumplings are cooked slowly, the glutinous and warm love of the family is blended in... My family likes to eat salty rice dumplings, so I used salted egg yolk, chestnut, and fresh meat as fillings, and glutinous rice, adzuki beans, and rhubarb rice as the skin. Both the skin and the fillings are not tasteless. When the aroma of rice dumplings fills the house, open the rice dumpling leaves. The chestnuts are soft and glutinous, the egg yolks are salty and fresh, and the flavor of the meat is just right, not salty but not bland. Paired with a bowl of light cucumber shredded soup, it is a warm memory of summer.

Tags

• staple food
• home cooking
• children
• old man
• festival customs
• traditional food
• dragon boat festival
• zongzi
• meters
• spring recipes
• brown rope
• chestnut
• chicken essence
• chixiaodou
• cooking wine
• fresh meat
• glutinous millet
• glutinous rice
• light soy sauce
• salted egg yolk
• white sugar
• zong leaves
• pepper
• salt

Ingredients

Steps

1. 1 Soak the rice dumpling leaves and brown rope in water overnight, wash them, and boil them in a pot for 10 minutes.

   

2. 2 Soak the red beans in water for 12 hours in advance.

   

3. 3 Wash and cut the fresh meat into pieces, add salt, sugar, pepper, cooking wine, light soy sauce, and chicken essence. Mix well and marinate in the refrigerator for 6 hours.

   

4. 4 Fresh salted egg yolk.

   

5. 5 Peeled chestnuts.

   

6. 6 Wash and drain the glutinous rice and glutinous millet.

   

7. 7 Mix the soaked red beans with glutinous rice and glutinous millet, add sugar, salt, soy sauce, cooking wine and pepper, mix well and marinate for 15 minutes.

   

8. 8 Take a rice dumpling leaf and fold it inward from the middle to make a cone shape.

   

9. 9 Add a small amount of glutinous rice.

   

10. 10 Add a salted egg yolk.

    

11. 11 Add chestnuts and marinated meat.

    

12. 12 Then add an appropriate amount of glutinous rice, fill it up to 90% and compact it tightly.

    

13. 13 Fold the rice dumpling leaves upward to cover the glutinous rice, and pinch both sides tightly with your fingers.

    

14. 14 Fold the excess rice dumpling leaves to the right and wrap them into a square shape.

    

15. 15 Tie firmly with brown rope.

    

16. 16 After wrapping the rice dumplings, use scissors to cut off the excess rice dumpling leaves and brown rope.

    

17. 17 Put it into a pressure cooker, add water that exceeds the height of the rice dumplings, put a plate on top, bring up the steam over high heat, then turn to low heat and simmer for 40 minutes, and simmer for another 2 hours.

    

18. 18 Fragrant and glutinous rice dumplings.

    

19. 19 The chestnuts are soft and glutinous, the egg yolk is salty and fresh, and the meat is marinated just right, not salty but not bland. Paired with a bowl of light shredded cucumber soup, it is refreshing and relieves greasiness.