Glutinous rice 3 kg =1500g

2 kg of hulled mung beans =1000g.

Pork belly 2kg =1000g

Salted egg yolk 10

Some dried yaozhu

A number of zongzi leaves (one zongzi needs 4 zongzi leaves)

Tie a bunch of thread

Chop a little dried onion.

A tablespoon of ginger juice

A little salt

A little sugar

A little spiced powder

A little cooking wine

Light soy sauce

Proper amount of oil

a little chicken essence

How to make Hakka fresh meat dumplings with salted egg yolk?

First of all, marinate the pork belly one day in advance, so that the meat can taste. Cut pork belly into two centimeters thick, add a little oil, chopped green onion, salt, sugar, soy sauce, cooking wine, five-spice powder, chicken essence and a tablespoon of ginger juice and mix well. Put it in the refrigerator for use.

Hulled mung beans should be soaked in clear water for about 5-6 hours in advance, washed and drained for later use.

The glutinous rice should be soaked in clear water for about 4 hours, then washed and drained.

Add appropriate amount of oil to the drained glutinous rice, and mix well with chopped green onion and salt.

The leaves should be washed, and the ends of the leaves should be cut with scissors. The leaves should be soaked in hot water for about half a day in advance.

Dried scallops should be soaked in warm water in advance, and salted egg yolk should be cut in half, and divided into two.

All the ingredients are ready, and they are wrapped. Hey ~ Don't forget to prepare a pair of scissors and tie the thread!

First, pick up two zongzi leaves and cross them together to form an X-shape.

Then the head and tail ends of the zongzi leaves cross and overlap together to form an angle. (I can't describe it very well, please see the picture)

① Pick up a proper amount of glutinous rice and put it evenly in zongye ② Then pick up a proper amount of mung beans and put them evenly in glutinous rice.

Add two pieces of marinated pork belly, half a salted egg yolk and a proper amount of soaked dried scallops.

Then put the right amount of mung beans and then put the right amount of glutinous rice.

The head and tail ends of zongzi leaves are folded in half.

After the head and tail ends of zongzi leaves are folded in half, add a proper amount of glutinous rice on both sides of zongzi and fill both sides.

Pick up a bigger leaf of zongzi and wrap the side of zongzi.

After wrapping the side of zongzi, the head and tail ends of zongzi leaves are folded in half.

After wrapping the side of zongzi, the head and tail ends of zongzi leaves are folded in half.

The other side is the same, wrapped in a piece of zongzi leaf, and then folded in half at both ends of the head and tail.

Fix the shape of zongzi, steady! Then pick up the tie line and tie it from top to bottom.

The tied zongzi is like this, with five corners.

Zongzi waiting to enter the pressure cooker. If you cook zongzi in a pressure cooker, water boiling 1 hour; If it is cooked in an ordinary pot, it will take about 2 hours.

Look at the freshly baked zongzi ~

OMG！ Super delicious! Great!

Tips

1. Wrapping zongzi seems simple, but in fact it has many steps, so all kinds of materials should be prepared in advance.

2. The salty taste of zongzi is based on personal preference, so when pickling pork belly and glutinous rice for seasoning, salt is added according to your own taste.

Whether the leaves are fresh or dry, they need to be washed and soaked in hot water, so that the leaves will not crack. (Never-used zongzi leaves can be dried and kept for later use.)

4. It takes a little patience to wrap zongzi, because there may be rice leakage at first, so be careful when fixing the shape with zongzi leaves, especially the corner at the top of zongzi, which is easy to leak rice.

5. The amount of stuffing is put according to personal preference. If you like more stuffing, put more. (The stuffing can be played by the individual. You can try diced mushrooms, dried shrimps and sausages, which are all quite delicious.)

6. The size of zongzi is also random. According to the amount of this recipe, about 20 small zongzi can be wrapped, and about 15 big ones can be wrapped.

※ Finally, a warm reminder: Zongzi must be cooked thoroughly to be soft and waxy, so that the pork belly and salted egg yolk in the stuffing can penetrate the oil into the mung bean paste, and the fresh flavor and instant taste of dried scallops will never stop! !