Ingredients
Sandwich lean meat
300g
Fat meat
100g
glutinous rice
500g
MSG
15g
None
80 grams
White sprinkle
7 grams
None
20g
None
10 grams
5 grams each of scallion and ginger juice
A little pepper, an appropriate amount of dried bamboo leaves, and 10 bamboo strings
10 egg yolks
Method of making fresh meat egg yolk zongzi
- Boil the brown bamboo in boiling water until it turns green, then remove it and put it in cold water. After washing, soak it in water to make meat. Wash the sandwich meat and cut it into 10 pieces of 30 grams each. Wash the fat and cut it into 10 pieces of 10 grams each. Mix 40 grams of soy sauce, 7 grams of salt, 5 grams of monosodium glutamate, pepper powder, scallion and ginger juice, and turn over half an inch later. Wash the glutinous rice thoroughly and drain the water. Pour it into a bowl, add 40 grams of white sugar, soy sauce, 7.5 grams of salt, and 5 grams of monosodium glutamate. Mix well, mix once every 1 hour, wrap once more, and season with rice grains.
- Take 2 soaked brown leaves, with the leaf tips overlapping to form a long strip, with one leaf facing upwards on the left hand and one leaf facing upwards on the right hand. Fold the two leaves into a triangular box shape, put in the mixed glutinous rice, add a piece of meat, a piece of fat, and an egg yolk, cover with glutinous rice, wrap in a four cornered pillow shape, tie tightly with a rope, and produce brown seeds.
- Put the raw rice dumplings in cold water. The water should cover the Zongzi for 15cm. Boil them for 3-5 hours and stew them for 3 hours
- Boil and peel open.
- Once peeled, eat
- Fresh and fragrant meat and eggs
