Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, zong zi. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Zong zi is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Zong zi is something that I have loved my entire life. They’re fine and they look wonderful.
They are cooked by steaming or boiling. In the Western world, they are also known as rice. Zongzi in Canton is the representative style in southern China, and most of them are in pyramid shape, smaller than the ones in northern areas.
To begin with this recipe, we have to first prepare a few components. You can cook zong zi using 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Zong zi:
- Make ready Rice
- Make ready glutinous rice (rinse and soak for minimum 4 hours)
- Take soy sauce
- Get Garlic
- Make ready Oil
- Prepare Filling
- Get mushroom (cut four)
- Take pork belly (thinly chopped) - soak in 1tbsp soy sauce
- Get chinese sausages (cut diced)
- Make ready salted egg yolk
- Take Garlic (finely chopped)
- Get Shaoxing wine
- Make ready Soy sauce
- Get sweet soy sauce
- Make ready Salt
- Prepare Pepper
- Make ready Sugar
- Take Oil
- Get Bamboo
- Prepare Prepare 3 for each (soak at least 30 min)
Zongzi Recipe (Rice Dumplings in Bamboo Leaves) Zongzi is a traditional dish that is eaten all year round, but especially during the Dragon Boat Festival. This is the delicious, chock-full of ingredients Taiwan savoury version, a home-style recipe that makes as good a zongzi as I have eaten anywhere. Generally, Guangdong zongzi are large in size and have special shapes. They are either sweet with walnuts, dates, or bean paste as a filling, or savory with ham, egg, meat, or roast.
Steps to make Zong zi:
- I soaked the rice and the leaves for 24 hours
- After, drain the rice, add soy sauce and mix. Heat a pan, add oil and fry garlic. Put the rice in and stir for a while until it's fragrant.
- For the filling, heat a pan, bring the chinese sausage in, pork belly in, add a bit of oil, fry the garlic, and followed with other ingredients until it's cooked.
- Cut the edge of the bamboo leaves and fold as follow. Fill with rice, filling, then rice again until it's full and firm.
- Fold the over part of the leaves into the rice side until it's triangle, then tight it with the twine.
- Soak it in a water and bring boil for minimum 4 hours. Or use pressure cooker to save some times.
Wrapping zongzi neatly is a skill that is passed down through families, as are the recipes. Making zongzi is traditionally a family event of which everyone helps out. While traditional zongzi are wrapped in bamboo leaves, the leaves of lotus, reed, maize, banana, canna, shell ginger and pandan sometimes are used as substitutes in other countries. The fresh and unique fragrance of the reed leaves or bamboo leaves can greatly set the pure. The leaf-wrapped sticky rice dumplings zongzi (in Mandarin) or joong (Cantonese) are a snack enjoyed year-round in China, though they are especially popular in the spring.
So that’s going to wrap this up for this special food zong zi recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
