Main Ingredients

Sticky Rice

Supplementary Ingredients

Pork

Meat Mushrooms

Measurable

Egg Yolk

Measurable

Jujubes (Fresh)

Measurable

Zongzhi Leaves

Measurable

Seasonings

Salt

Measurable

Measuring Ingredients

Seasoning

Salt

Moderate

Wine

Pinch

Soy sauce

Moderate

Oyster sauce

Moderate

Sugar

Moderate

Egg yolk meat dumplings practice

1. dry dumpling leaves with clear water. Rinse a few times, and then under the pot with hot water to cook a little, you can make the rice dumpling leaves soft and clean

2. Glutinous rice amassed, soaked in water for a few hours

3. Meat cut into small pieces, marinated in salt, cooking wine, soy sauce, sugar, oyster sauce and other seasonings, put in the refrigerator for a day (I marinated overnight plus a morning), mushrooms washed, cut into small pieces, and marinated with the meat

4. salted egg Yellow add a small half cup of white wine, on the steamer for 15 minutes, steamed and cooled, each cut in half

5. package zongzi: first pick two complete zongzi leaves, cut off the front end of the hard tip, two zongzi leaves stacked, rolled up from the middle of the cone shape, the first to put a date

6. and then filled with a handful of glutinous rice, put a few pieces of meat and mushrooms, into the half of the egg yolk

7. Rice, cover the meat and egg yolks, pull down the top two leaves wrapped around the bottom of the cone, tied up with a rope can be

8. Pressure cooker, add water did not exceed the rice dumplings, it is best to press something on top, such as a plate God, cook for an hour to turn off the fire to simmer for a few hours

Cooking tips

1, rice dumplings leaves more than a couple of times to wash, to remove the taste of dry rice dumplings leaves.

2, the meat should be marinated for a while more, so that the meat can be flavored, the egg yolk must be steamed with wine beforehand, otherwise it will have a fishy taste.

3, put a date before filling the rice can prevent leakage of rice from the bottom.