Traditional Dragon Boat Festival dumplings|salted egg yolk mushroom large meat dumplings

Of all the rice dumplings, my favorite is this salted egg yolk meat dumpling. Wrapping zongzi is rich and thrifty, and if you like it, you can also add sausages, abalone, scallops, etc. But glutinous rice, salted egg yolk and meat are an absolute and unshakable iron triangle. (1) 900 grams of pork foreleg meat, 15 shiitake mushrooms (about 215 grams after soaking) Marinade: 30 grams of dark soy sauce, 40 grams of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of cooking wine. (2) 1 kg of glutinous rice, 75 grams of small shrimp, a little cooking wine, seasoning: 40 grams of dark soy sauce, 40 grams of light soy sauce, 15 grams of sugar, 6 grams of salt. (3) 1 teaspoon of salt, 1 tablespoon of dark soy sauce! !️ 1 tablespoon = 1 Tbsp = 15 ml, 1 teaspoon = 1 tsp = 5 ml

Ingredients

Porkforelegorporkbelly 900 g

Shiitakemushroom 15 pieces

darksoysauce 30+40+15 g

lightsoysauce 40+40 g

sugar 1 tablespoon+1 tablespoon

cookingwine 1 tablespoon+1 tablespoon

salt 6 g+5 g

glutinousrice 2 catties

smalldriedshrimp 75 g

saltedeggyolk 21

Zongye 42 pieces

Cooking Instructions

Cut the pork into the right size.
Be !ï¸ sure to choose pork that is fat, lean, and has skin.
!ï¸ I use pork foreleg meat, you can also use pork belly.
Cut each shiitake mushroom into 4 small pieces
Mix pork + shiitake mushrooms + marinade, mix well and marinate overnight.
Soak the glutinous rice one night in advance
Zongzi leaves and zongzi rope should also be soaked one night in advance
Rinse the soaked glutinous rice, then drain and set aside
I use the salted egg tube first, and if you are afraid of fishy, you can spray a little cooking wine on the surface
Before using the soaked rice dumplings and leaves, I will also boil them in boiling water for 3 or 5 minutes.
Don't buy too big shrimp
Stir-fry the dried shrimp until fragrant
After the fragrance is stir-fried, add a little cooking wine to enhance the flavor
Then add the glutinous rice and seasonings.
!ï¸ I will stir-fry the glutinous rice first, because the fried glutinous rice will not be soggy, and in this way, the glutinous rice does not need to be marinated in advance. In addition, during the frying process, various seasonings will be absorbed by the glutinous rice, and I think it will taste better than the pickled glutinous rice.
!ï¸ But don't fry the glutinous rice too much, or even make it sticky, just fry until the glutinous rice has absorbed all the sauce and the pot is dry.
The next step is to make zongzi
There are many detailed tutorials on making zongzi online
Just wrap it in your favorite shape
If the package is not good, you can use steamed, and the steamed zongzi will not fall apart
Then put the wrapped zongzi into the pressure cooker, add water, add 1 teaspoon of salt and 1 tablespoon of dark soy sauce, just boil for 25 minutes after steaming, and then let it naturally release the pressure, and the zongzi can be eaten.
It's delicious to look at
It's really delicious