Egg yolk mushroom meat dumplings

In recent years, with the improvement of people's lives, the pursuit of delicious food has made "eating" an art. Dare to innovate, break tradition, and constantly create fresh food. Their minds are no longer limited to sweet red date rice dumplings. More and more people are fond of salty and fresh flavor egg yolk rice dumplings and meat rice dumplings. We can't break away from the footsteps of the times. This year's Dragon Boat Festival, we can also eat the modern version of rice dumplings made by ourselves-egg yolk mushroom and meat rice dumplings.

Recipe Recommendations

glutinous rice appropriate amount
mung bean appropriate amount
peanut appropriate amount
mushrooms appropriate amount
egg yolk appropriate amount
pork belly appropriate amount
ginger appropriate amount
water appropriate amount
peanut oil appropriate amount
cooking wine appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
white sugar appropriate amount
salt appropriate amount
MSG appropriate amount
sweet sauce appropriate amount

salty and fresh
cook
a day
senior

Steps for Egg yolk mushroom meat dumplings

Wash peanuts, mung beans and glutinous rice in advance and soak overnight.

Soak dried mushrooms, chop them for later use, and prepare minced ginger.

Home-cured salty eggs.

Pour the base oil into the pan, add the shredded ginger and saute until fragrant.

Sprinkle in shredded mushrooms, salt, and monosodium glutamate, and stir-fry together.

Stir fry until fragrant, remove and set aside.

Mix the mushrooms and ginger with the mung bean, peanut and glutinous rice.

Wash the pork belly and cut it into small pieces, add cooking wine, soy sauce, soy sauce, white sugar, and sweet flour sauce, grab well, and marinate overnight in advance. Peel the salty egg and remove the yolk for later use.

Preparing for wrapping: Take a complete piece of rice dumplings and fold it as shown.

Add a layer of mushroom glutinous rice mixture.

Fill in an egg yolk and a piece of pork belly.

Cover with a layer of mushroom and glutinous rice mixture, keep the ends of the rice leaves overlapped, turn back in reverse and cover the glutinous rice, and make sure to press tightly. This is a key step in adjusting the shape of rice dumplings to ensure that rice does not leak.

Finally, adjust the ends of the zongzi leaves, cut off the excess parts, and tie them firmly with cotton thread.

Put the hot water into the pot, and the water must not exceed the rice dumplings! After boiling, keep the heat on medium heat for 1 hour, then turn to low heat and simmer for 1 hour.

The cooked rice dumplings are quite hot, so it is best to take them out and dry them before eating.

While it still feels warm, peel off one and try it.

If you open it, you can clearly see the ingredients inside. Haha ~ One egg yolk and one piece of meat, isn't it quite powerful!