Super delicious roasted pork rice dumplings

Overview

Zongzi Zongzi, super delicious, sweet, salty, white, fruity are all super delicious,

Tags

• snacks
• fujian cuisine
• children
• afternoon tea
• dragon boat festival
• summer recipes
• bai kou
• cao guo
• glutinous rice
• hind leg meat
• old soy sauce
• raw salted egg yolk
• salad oil
• sichuan pepper powder
• star anise
• zong leaves
• bean paste
• black pepper
• salt

Ingredients

Steps

1. 1 Blanch the rice dumpling leaves in boiling water for 3-5 minutes,

   

2. 2 Soak the glutinous rice for 2 hours in advance (because it needs to be soaked later, if you make white rice dumplings directly, you need to soak it for 4 hours); soak the salted egg yolks in an appropriate amount of salad oil to remove the smell; the bean paste here must be made from lard and brown sugar, so that the rice dumplings will be fragrant. You cannot use ordinary salad oil and white sugar,

   

3. 3 Add star anise, caoguo, white pepper, black pepper and Sichuan peppercorns to the hot oil to release the aroma,

   

4. 4 Pour in the diced meat and stir-fry quickly evenly,

   

5. 5 Pour in boiling water, (it must be boiling water), and the taste will become more intense instantly,

   

6. 6 Add dark soy sauce,

   

7. 7 Cover and simmer over low heat for 15-20 minutes. When the water just covers the meat, add an appropriate amount of salt to taste. Taste the taste at this time. The taste of the gravy should be just right. It can be a little lighter, but it must not be too salty.

   

8. 8 After the gravy cools down, add the soaked glutinous rice, stir well and continue soaking,

   

9. 9 Soak until the gravy is almost doubled and absorbed by the rice grains,

   

10. 10 Wash the rice dumpling leaves one by one. (The rice dumpling leaves are particularly dirty, so be sure to wash them carefully.)

    

11. 11 Take a rice dumpling leaf,

    

12. 12 Roll it into a cone shape as shown in the picture,

    

13. 13 Put a small amount of rice first, then add egg yolk and bean paste,

    

14. 14 Fill up with rice,

    

15. 15 Wrap it up and tie it with a rope (usually you only need to fix it with the horizontal one in the picture. I wanted to distinguish the other flavors of rice dumplings, so I wrapped the top two more)

    

16. 16 Soak in water and let the rice grains completely hold up the rice dumplings,

    

17. 17 The rice dumplings are also filled with yellow rice, so delicious!