Egg yolk rice dumplings
Overview
How can the Dragon Boat Festival be without its presence---egg yolk meat rice dumplings. The softness of the glutinous rice, the salty aroma of the egg yolk, the oily but not greasy texture of the pork belly, the combined deliciousness of the three ingredients.
Tags
Ingredients
Steps
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Wash the glutinous rice and soak it in water for more than 6 hours.
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Drain the water, add appropriate amount of dark soy sauce, light soy sauce, salt, and thirteen spices and mix evenly.
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Take two rice dumpling leaves, cut off the sharp corners, stack them staggered, and roll them into a tube shape. Hold it with your left hand.
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Pork belly marinated in advance and egg yolk prepared.
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Put 1 tablespoon of glutinous rice and press it tightly. Place the meat and egg yolk in the middle and press it tightly.
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Add another 1 tablespoon of glutinous rice to cover the egg yolk and meat and compact.
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Fold the front end of the rice dumpling leaves down to cover the glutinous rice and wrap it tightly.
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Change the position of the zongzi up and down, hold it with your right hand, and arrange the shape with your left hand.
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Fold off the extra leaves again and hold the rice dumpling with your left hand.
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Wrap the cotton thread evenly around the rice dumpling from top to bottom, and cut off excess leaves to create a beautiful appearance. Do not wrap the cotton thread too tightly to avoid the rice grains popping out when cooking the rice dumplings.
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The ribs can be cooked in the pressure cooker twice.
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Cooked rice dumplings.
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Finished product picture.
