Let's do an experiment:
Knock two fresh salted egg yolks, and one of them will be baked in the oven.
Then wrap two zongzi separately.
Zongzi is cooked in the pot.
Take a look while it's hot:
The cut zongzi is directly wrapped with salted egg yolk;
Evaluation: It feels a little hard when cutting. Then eat it right away. Sure enough, it tastes a little hard, not as soft as sand.
Now cut jiaozi with roasted salted egg yolk:
Evaluation: There is almost no resistance when cutting with a knife. When eating: very soft and sandy ~ much better than the first bite.
Experimental results: The egg yolk sausage jiaozi should be baked first, and then wrapped with zongzi, which is more delicious.
Tip: Salted egg yolks are only delicious when they are fresh. Frozen in bags is not as good as fresh, and jiaozi's cooking is not sand.