Rouchenzi
Overview
Rou Shenzi is a famous snack in Lanxi, Zhejiang. Raw egg yolk is stuffed with meat filling and cooked in a pot. It tastes delicious. In the past, when supplies were relatively scarce, meat dumplings were the highest courtesy for entertaining guests. It is said that Rou Shenzi was first served by the mother-in-law as a snack for her son-in-law who returned home. After the marriage, the new daughter-in-law took her son-in-law back to her parents' home. If the mother-in-law made Rou Shenzi for her returning son-in-law, it meant that the mother-in-law was very satisfied with her son-in-law. The more meat fillings in the Rou Shenzi, the more satisfied the mother-in-law was with her new son-in-law. It is a very ceremonial snack. Friends who like it can try it!
Tags
Ingredients
Steps
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Chop the tenderloin finely, add salt, cooking wine, light soy sauce, oyster sauce, and water starch and mix well.
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Crack the duck eggs into a small bowl and find the small white dot in the middle of the yolk, which is the eye.
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Insert a bamboo skewer (or a thin-headed chopstick) into the eye of the egg in your left hand, use the chopstick in your right hand to pick up the meat, and stuff the meat into the egg yolk along the bamboo skewer (the smaller the hole, the less likely it is to break the yolk membrane).
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Stuff the meat several times and stuff the egg yolk until it becomes bulging. About 50g of meat filling can be added to one egg yolk.
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Put water in the pot, pour in the eggs when it boils slightly, and simmer over low heat for 5-6 minutes.
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Add some lard, salt, and a little light soy sauce to taste, and add a few slices of lettuce and wolfberry until cooked.
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When you pick it up with the soup, the meat filling is completely wrapped in the egg yolk. The aroma of egg and meat are mixed together, and the taste is very delicious.
