Chestnut and Egg Yolk Zongzi

Overview

I'm obsessed with making rice dumplings, and today I made a deluxe version~ chestnut and egg yolk meat rice dumplings. The Luotian chestnuts I was given were boiled, shelled and frozen in the refrigerator, which came in handy today. It's really delicious when wrapped in them! I'm just clumsy, but I still can't wrap triangular or square rice dumplings. Anyway, I don't care, I just wrap them in my own way. As long as the rice doesn't leak out when cooking, it's a success! I have low requirements for myself, so my skills have never improved. Beginners try to buy larger and longer rice dumpling leaves. It's too narrow, too short, and the level is limited, so it can't be accommodated. For example, even! ! !

Tags

• staple food
• home cooking
• chestnut
• cooking wine
• glutinous rice
• ground ginger
• light soy sauce
• old soy sauce
• pork belly
• salted egg yolk
• thirteen incense
• white sugar
• zong leaves
• pepper
• salt

Ingredients

Steps

1. 1 Brush the fresh rice dumpling leaves, rinse and drain the glutinous rice, mix well with light soy sauce and salt.

   

2. 2 Boil the water in the pot, add the washed rice dumpling leaves, blanch for a few minutes, remove and drain.

   

3. 3 Mix the pork belly with salt, light soy sauce, dark soy sauce, cooking wine, pepper, minced ginger, sugar and a little thirteen spices in advance and put it in the refrigerator overnight (you can add it if you need oil)

   

4. 4 Two rice dumpling leaves are folded together and rolled into a funnel shape.

   

5. 5 Add a little glutinous rice and stir it a few times with chopsticks.

   

6. 6 Add marinated pork belly, chestnuts and half an egg yolk (one can be placed under the bun)

   

7. 7 Add glutinous rice and press tightly.

   

8. 8 Fold the rice dumpling leaves on both sides toward the middle (as shown in the picture)

   

9. 9 Fold the long rice dumpling leaves toward you and wrap the two sides tightly with your hands.

   

10. 10 Wrap the thread around and around tightly (my mother said that idols tie up robbers)

    

11. 11 This is how it looks after wrapping (20 pieces wrapped in one and a half kilograms of glutinous rice)

    

12. 12 The water must exceed the rice dumplings (can I say I added water in the middle)

    

13. 13 I also stewed a bowl of white fungus and lotus seed soup (don’t waste natural gas)

    

14. 14 Turn the heat to medium heat for more than an hour, turn off the heat and simmer for another half an hour (it feels more delicious than the one cooked in the pressure cooker, so the cooking time must be shortened next time I use the pressure cooker)

    

15. 15 I may look ugly on the outside, but I am rich on the inside.

    

16. 16 What you do is willful.

    

17. 17 It’s so delicious, whoever eats it will know!