Cantonese style peanut egg yolk rice dumplings
By VicentaLakin
Recipe Recommendations
- glutinous rice appropriate amount
- eucalyptus leaves appropriate amount
- peanut appropriate amount
- salted egg yolk appropriate amount
- sandwich meat appropriate amount
- sausage appropriate amount
- chestnuts appropriate amount
- winter mushroom appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- spiced powder appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Cantonese style peanut egg yolk rice dumplings
1
Soak mushrooms in water, cut into 4 small pieces, add oil, salt, soy sauce, and sugar and saute until fragrant, set aside.
2
Wash the sausage and cut it into 4 sections.
3
Strain the egg white from the salted egg and take only the egg yolk. (I marinated the salted eggs with eggs.)
4
Soak dried chestnuts in water for 30 minutes and set aside.
5
Marinate the sandwich meat with soy sauce, oyster sauce, pepper powder, five-spice powder, salt, sugar, and cooking wine one day in advance.
6
Wash glutinous rice and peanuts, mix well, and season with salt and sugar.
7
Boil rice dumplings leaves in water and lemon for half an hour, soak overnight, and then clean.
8
Take two soaked and washed rice leaves and stack them, fold them into a cone, and place a thin layer of peanuts and glutinous rice.
9
Add the filling (sausage, salted egg yolk, pork, mushrooms, chestnuts).
10
Add another layer of peanuts and glutinous rice to cover the filling.
11
Wrap it up and tie it with rope.
12
Put the rice dumplings into the electric pressure cooker, add water (the water must reach the rice dumplings), and press the button for the longest time. (I pressed bone-35 minutes.)
13
I boiled a pot with another gas stove. Put water and rice dumplings in the pot,(the water must go above the rice dumplings.) Bring to a boil, turn to low heat and cook for 4 hours.
14
I like egg yolks most, fragrant!!!Cantonese style peanut egg yolk rice dumplings Make Tips
1. Boil the rice dumplings leaves in vinegar or lemon, then soak them until soft, and they can be easily washed.
2. When cooking rice dumplings, add boiling water if there is less water, and keep the water above the rice dumplings so that the rice dumplings will not be cooked.
3. Cantonese-style rice dumplings pay attention to being solid, so the glutinous rice does not need to be soaked. Just wash it and wrap it directly. In this way, the glutinous rice absorbs water and expands during the cooking process, and the taste will be firm. If you want a soft glutinous taste, the glutinous rice should be soaked in advance for 2-3 hours before wrapping.
2. When cooking rice dumplings, add boiling water if there is less water, and keep the water above the rice dumplings so that the rice dumplings will not be cooked.
3. Cantonese-style rice dumplings pay attention to being solid, so the glutinous rice does not need to be soaked. Just wash it and wrap it directly. In this way, the glutinous rice absorbs water and expands during the cooking process, and the taste will be firm. If you want a soft glutinous taste, the glutinous rice should be soaked in advance for 2-3 hours before wrapping.