Eight treasure quail egg meat rice dumplings

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Eight ingredients: glutinous rice, lotus seeds, mung beans, mushrooms, quail eggs, pork belly, garlic cloves, shrimp.

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Seasoning: edible oil, refined salt, fish sauce, pepper powder, sand tea powder, fermented bean curd juice.

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Tips for washing zongzi leaves: When washing the zongzi leaves, use a quick clean cloth to scrub them from the head of the zongzi leaves to the tip and tail of the leaves. The friction is small, so that the washing can be closer to the zongzi leaves and the washing will be cleaner; If you wash them up from the tip and tail of the zongzi leaves, the friction will be very strong and it will be difficult to wash.

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Put the washed rice dumplings leaves and rice dumplings rope in boiled water and soak them for about 3 minutes. This way, the soaked dried rice dumplings leaves are easier to wrap, and the soaked rice dumplings rope is more flexible and will not be easily broken when tied.

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Put the quail eggs in cold water into the pan, cover the lid and bring to a boil over high heat, turn off the heat, don't take it out yet, and let them simmer for 2 minutes.

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The cooked quail eggs are washed with cold water until they are not very hot and can be peeled off. By using the principle of thermal expansion and contraction, it is easier to peel off the shell of quail eggs washed with cold water.

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Slice the washed pork belly into a bowl, add appropriate amount of pepper powder, sand tea powder, and fermented bean curd juice, mix well and marinate.

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Saute the garlic cloves, wash them, and cut them in half.

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Wash the mushrooms/mushrooms and cut them into small pieces.

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Pour the oil into the pan and heat it up, add the garlic cloves and saute until fragrant.

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Then add mushrooms and stir fry until fragrant, add appropriate amount of refined salt and stir well.

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Then add the washed and drained shrimp and stir fry well.

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Pour in the glutinous rice, mung beans, and lotus seeds and stir fry well.

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Add appropriate amount of pepper powder, sand tea powder, and refined salt and stir well.

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Stir in appropriate amount of fish sauce over low heat and stir well.

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Everything is ready, but the only thing that needs is the east wind. Prepare everything, place it on the table, and start making rice dumplings.

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Everything is ready, but the only thing that needs is the east wind. Prepare everything, place it on the table, and start making rice dumplings.

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Then the two zongzi leaves are stacked and folded into a funnel shape.

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The first step is to add a small amount of eight-treasure glutinous rice.

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The second step is to add the marinated meat slices.

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Step 3 Add appropriate amount of eight-treasure glutinous rice.

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Step 4 Add quail eggs.

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Finally, add appropriate amount of eight-treasure glutinous rice. In this step, use a spoon to press the eight-treasure glutinous rice inside the rice dumpling.

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Then pinch both sides, as shown.

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Cover the zongzi with the zongye above, as shown in the picture.

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Then twist the rice dumplings on the side to the left/right, as shown in the picture.

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Finally, tie the rice dumplings tightly with a rice dumpling rope. Note: Be sure to tie it tightly, otherwise it will easily enter the water and the rope will easily fall off during the cooking process.

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The pressure cooker will boil water first.

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Then put in the wrapped rice dumplings, and the water must be drained over the rice dumplings. (Be sure to put boiling water in it to make it more delicious)

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Cover the high-pressure pot lid and pressure valve, and cook over high heat. When you hear the sound of shh ~, change to low heat and cook for about 20 minutes and turn off the heat. When the air inside dissipates, open the pan and fish it out.

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Take out the cooked rice dumplings, open the rice dumplings, and you can taste the fragrant rice dumplings that are tender and delicious, oily but not greasy, waxy and sticky. Hehe ~ Did you find pearls hidden in rice dumplings?

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Jing Chef is about to start taking out the pearls. Hehe ~ Welcome everyone to come and taste them. I wish everyone a happy Dragon Boat Festival!

[Nutritional Value]: Lotus seeds are clear and flat in nature, mung beans are cool in nature, and glutinous rice is warm in nature. They are neutralized together. After eating, they are nutritious and will not cause gastrointestinal problems. [Jing Chef's Warm Tips]: 1. During the process of making rice dumplings, press down the assorted glutinous rice so that the cooked rice dumplings will taste delicious. They will not be soft and soft like soaked in water like the rice dumplings sold outside;2. Check the wrapped rice dumplings and don't have holes or rice leaks. The rope must be tied tightly to avoid loosening when cooking;3. Don't covet the bright green color when buying rice dumplings. The primary color of rice dumplings is yellow and dark. Although it is not beautiful, it is more natural and safe. All green rice dumplings on the market are basically made by adding industrial chemical raw materials such as copper sulfate, copper chloride, and industrial alkali for re-dyeing. Eating such rice dumplings packaged in brown leaves will cause great safety hazards to your health. 4. Fish sauce and sand tea powder are a little salty, so pay attention to the right amount when adding refined salt. Moreover, shacha powder is not shacha paste. 5. Friends who like strong flavors can dip the quail eggs in the juice of pickled pork belly. 6. Soak mung beans 2-3 hours in advance and then drain; glutinous rice does not need to be soaked, just wash it and drain it.