Cantonese style egg yolk pork dumplings
In fact, I don't know how to make rice dumplings. I learned it after coming to the United States. Because lg and children like to eat it, I slowly learned it myself. Although it was ugly, it was looser and loose than the first time I wrapped it, now it is much more solid and tastes very good. Because LG's sister is coming to attend her relative's daughter's wedding next week, and she also likes to eat rice dumplings, so I prepared something for her this time. A total of more than 100 pieces were made. It was much easier than last year. Last year, I made more than 250 pieces with her sister. I was so tired that I was half to death. At that time, I swore I would never wrap it again. As a result, the scar healed and the pain was forgotten. I wanted to eat it again this year. Because I packed it alone, I took photos while doing it, and the process diagram was not very complete. Please forgive me.
Recipe Recommendations
- eucalyptus leaves appropriate amount
- glutinous rice appropriate amount
- salted egg yolk appropriate amount
- sandwich meat appropriate amount
- sausage appropriate amount
- chestnuts appropriate amount
- winter mushroom appropriate amount
- mung bean appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Cantonese style egg yolk pork dumplings
1
Wash glutinous rice and peeled mung beans, mix well, and season with salt and sugar.
2
Thaw chestnuts, rinse with water, and drain.
3
Strain the egg white from the salted egg and take only the egg yolk. (I marinated the salted eggs with eggs.)
4
Soak mushrooms in water and cut in half.
5
Marinate the sandwich meat with soy sauce, five-spice powder, salt, sugar, and cooking wine one day in advance.
6
Wash the sausage and cut it into 3 sections.
7
Remove two soaked and washed rice leaves, stack them up, fold them into a cone, and place a thin layer of mung bean glutinous rice.
8
Add the filling (sausage, salted egg yolk, pork, mushrooms, chestnuts), and then add a layer of mung bean glutinous rice.
9
Wrap it up and tie it with rope. (If you do it yourself, the process diagram is not very complete.)
10
Put water in the pan to boil, and add rice dumplings.(The water must cover the rice dumplings.) After boiling again, turn to low heat and cook for 3 hours.
11
Look, it's still okay, although it's uglier.Cantonese style egg yolk pork dumplings Make Tips
1. Boil the rice dumplings leaves in vinegar, then soak them until soft, and they are easy to wash. 2. When cooking rice dumplings, if there is less water, add boiling water, and keep the water above the rice dumplings so that the rice dumplings will not be cooked raw.