Glutinous rice 3 kg = 1500g

2 kg peeled mung bean = 1000g.

Pork belly 2 kg = 1000g

Salted egg yolk 10

Some dried yaozhu

Some zongzi leaves (a zongzi needs 4 zongzi leaves)

Tie a bundle of thread

Cut some dried onions.

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 salted egg yolk Hakka fresh meat jiaozi?

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 later use.

The shelled 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.

Wash the leaves and cut off the ends of the leaves with scissors. Leaves should be soaked in hot water for about half a day in advance.

The scallops should be soaked in warm water in advance, and the salted egg yolk should be cut in half and split in two.

The ingredients are all ready and 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 of zongzi leaves overlap to form an angle. I didn't describe it very well. Please look at the picture.

① Take a proper amount of glutinous rice and put it into zongye; ② Take a proper amount of mung bean and put it into glutinous rice.

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

Then add an appropriate amount of mung beans and then add an appropriate amount of glutinous rice.

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

After the leaves of Zongzi are folded in half, add appropriate amount of glutinous rice on both sides of Zongzi and fill both sides.

Pick up a large leaf of zongzi and wrap a loaf of zongzi.

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

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

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

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 horns.

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

Look at the freshly baked zongzi ~

OMG！ Super delicious! Great!

skill

1. Making zongzi seems simple, but in fact there are many steps, and 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, add salt 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 preserved 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 in the corner at the top of zongzi, which is easy to leak rice.

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

6. The size of zongzi is also random. According to this recipe, about 20 small zongzi can be packed, and about 15 large ones can be packed.

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