Materials?
(used as a form of address before a name in India) sir.
Jiaozi's method of egg yolk and meat stuffing?
Prepare pork belly and onion ginger
Pork belly cut into small pieces
Add onion and ginger.
Add the right amount of soy sauce.
Add the right amount of soy sauce.
Add the right amount of salt.
Add a little chicken essence
Add two spoonfuls of sugar
After all the materials are mixed evenly,
Put it in a sealed bag.
Refrigerate overnight
Wash glutinous rice and soak it in clear water for two hours.
Mix glutinous rice with soy sauce and a little salt (not too much, egg yolk and meat are salty drops) for later use.
The glutinous rice wrapped in zongzi needs to be seasoned in advance, otherwise the cooked zongzi will be too weak.
Clean Zongye.
Cook in a pot for about eight minutes and take it out.
Soak in cold water and dry. Put it aside.
The brown rope does the same thing.
Cut the yolk in half, the whole yolk is too greasy.
Pickled pork belly
To wrap triangle dumplings, take 2 leaves and cut off the hard stick at the tail.
The leaves are opposite to each other.
Fold into a funnel at one third.
Scoop the glutinous rice into the funnel and poke it with chopsticks.
Add salted pork belly and salted egg yolk.
Fill it with glutinous rice and compact it with a spoon.
Then bend the extra zongzi leaves in their own direction.
Then bend the extra zongzi leaves in their own direction.
Fold all zongzi leaves along the edge of the triangle.
Tie a knot in the waist of zongzi with a rope.
When I'm proficient in technology, I'll make a big pot soon.
Put the wrapped zongzi into the pot, remember to add some eggs and enough water.
Boil on high fire for about 2 hours, then simmer for an hour (it is better to simmer for 2-3 hours if there is enough time, simmer for 1.5 hours and simmer for 2 hours if cooking in pressure cooker), and you can eat it.
Zongzi is out of the pot.