How to make salted egg rice dumplings?

Adding salted eggs to rice dumplings is probably a common method in most cooking methods. If salted duck eggs are hidden inside the rice dumplings, the fragrance of the salted egg yolk will slowly wrap the glutinous rice inside when the rice dumplings are cooked, so that the texture and taste are layered.

1. Wash 20 salted duck eggs, crack them open and collect the egg whites into a large container for other uses. Take out the salted egg yolks and cut them in half.

2. Cut 1 kg of pork belly into cubes, mix with 3 teaspoons of light soy sauce, a little salt, 1/2 teaspoon of sugar, 1/2 teaspoon of chicken essence, 2 teaspoons of cooking wine, 1 teaspoon of peanut oil, and 1 teaspoon of black sesame seeds and marinate for 3-4 hours.

3. Cut the raw chestnuts into pieces, boil them in boiling water for 15 minutes, take them out and soak them in cold water, peel off the shells and set aside.

4. Soak the rice dumplings leaves in water the night before.

5. Soak 5 kg of glutinous rice in clean water for half a day, pour out the water and drain. Put the glutinous rice into a large container, add 2-3 teaspoons of edible pure alkali, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of chicken essence, and 2 teaspoons of peanut oil and mix well.

6. Start wrapping the rice dumplings. First, take two pieces of rice dumpling leaves, overlap them, and bend them in the middle to make a bucket shape.

7. Scoop in half of the glutinous rice, add a salted duck egg yolk, a piece of pork belly or ham, or a chestnut. Can be freely matched. The varieties include: ham and egg yolk rice dumplings, chestnut meat rice dumplings, egg yolk meat rice dumplings, red bean and candied date rice dumplings, etc.

8. Spoon some glutinous rice on top, filling it about 80% full.

9. Fold the two ends of the zongzi leaf over and cover the glutinous rice.

10.Fold the corners down and then fold them in one direction.

11. Finally, fold the pointed end of the rice dumpling leaf and hold it firmly with your left hand.

12. Tie it tightly with cotton yarn or palm leaves and the triangular rice dumpling is ready.

13. Put the wrapped rice dumplings into a large pressure cooker.

14. Pour in boiling water, the water should cover the rice dumplings.

15. Cover the pressure cooker with the lid and air valve, turn on high heat until the air valve lets out air. Starting from the sound of a "hissing" sound, keep the air at air level for 15 minutes. Turn to low heat for 3-4 minutes and then turn off the heat. Simmer for 10-20 minutes until there is no air at all when the air valve is pulled up, then open the lid.

16. The fragrant rice dumplings are out of the pot, so fragrant!

17. Take out the cooked rice dumplings, put them in a plastic basket to drain the soup, and then put them on a plate.