Do you know how to make fresh meat and egg yolk dumplings? On the fifth day of May, the Dragon Boat Festival is coming. Eating zongzi on Dragon Boat Festival is a custom. Zongzi in various places are generally wrapped in glutinous rice, but the connotation and color depend on local specialties and customs. So how to make fresh meat egg yolk dumplings? Come and have a look with us.

Fresh meat and egg yolk zongzi 1 1. the practice of fresh meat and egg yolk zongzi

Prepare materials, glutinous rice and peanuts, and soak them for 4 hours in advance.

Peel pork, cut into small pieces, add salt, yellow wine, soy sauce, soy sauce and spiced powder for 2 hours.

Add salt, soy sauce and soy sauce to the soaked glutinous rice and stir well.

Take two zongzi leaves, cut off the roots, stick the back of the two zongzi leaves on the back, then fold them diagonally into a funnel shape, pour a little glutinous rice into the bottom, and then add egg yolk, pork and peanuts in turn.

Finally, cover the sticky rice, press down the top cover, press down the leaves on both sides with your thumb, and finally fold off the leaves at the front end, tie them tightly with straw rope, and a zongzi will be wrapped.

Add cold water to the pot and cook for 2.5 hours until cooked.

Cook and cut.

Fresh meat and egg yolk dumplings 2 1. The practice of fresh meat and egg yolk dumplings

I use round glutinous rice, which is rather waxy. Soak the glutinous rice overnight in advance. Wash the sun-dried leaves of Zongzi, boil them in a pot, and then soak them in clear water for later use; Knock open 40 raw salted duck eggs and separate the yolk for later use; Soak mushrooms and wash chestnuts and peanuts.

The third layer is cut into pieces, marinated with 20 grams of spiced powder, salt and soy sauce for half an hour, and fried meat and mushrooms are poured into the pot.

Don't wash the pan after frying the meat. Pour glutinous rice and peanuts into it, add 30 grams of spiced powder, and continue to stir the salt and soy sauce evenly.

You can wrap the ingredients when they are ready. I put a piece of three-layer meat, a salted egg yolk and a chestnut in a zongzi.

Put the wrapped zongzi into a pressure cooker, add water to the zongzi and cook until the gas is high. Turn to minimum fire and continue to cook for 1.5 hours. Turn off the fire, and then open the pot after the air in the pressure cooker is exhausted automatically. Take the zongzi out and eat it on a plate.

I can eat two at a time.