China Traditional Home Cooking Video Tutorial

Dragon Boat Festival is one of the traditional festivals in China, and it is also a festival to eat zongzi. Zongzi is one of the traditional delicacies in China. It has many flavors, among which egg yolk meat zongzi is the most popular one. Egg yolk meat stuffing jiaozi has glutinous rice leaves outside and glutinous rice, pork and salted egg yolk inside. They are delicious and are very popular home-cooked dishes. Next, let's learn about the making method and ingredients of jiaozi with egg yolk and meat stuffing.

condiments

1 .500g of glutinous rice

2.300g pork stuffing

3.5 salted egg yolks

4. Some zongzi leaves

5. Appropriate amount of onion and ginger

6. Appropriate amount of salt

7. Appropriate amount of soy sauce

8. Appropriate amount of cooking wine

9. Appropriate amount of chicken essence

10. Appropriate amount of pepper

Production steps

1. Wash glutinous rice and soak for more than 4 hours.

2. Add minced onion and ginger, salt, soy sauce, cooking wine, chicken essence and pepper into the pork stuffing, mix well and marinate for 20 minutes.

3. Cut the salted egg yolk into small pieces for use.

4. Blanch the leaves with boiling water and drain the water for later use.

5. Take a leaf of Zongzi, fold both ends into a triangle, and turn the bottom upward into a funnel.

6. Put some glutinous rice in the funnel-shaped glutinous rice leaves, and then add the appropriate amount of pork stuffing and salted egg yolk.

7. Add a proper amount of glutinous rice, then turn the two ends of the leaves up and tie them with a string.

8. Put the zongzi into the pot, add enough water, and turn to low heat for 2-3 hours after the fire is boiled.

9. Take it out after cooking and eat it after cooling.

skill

1. The glutinous rice should be soaked for more than 4 hours in advance to make it softer.

2. The pork stuffing should be marinated for 20 minutes, which can make the meat stuffing more tasty.

3. blanching the leaves with boiling water can remove the impurities and odor on the leaves.

When cooking zongzi, add enough water, so that zongzi can be cooked and taste better.