Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, zong zi. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Zong Zi, 粽子 wrapped in bamboo leaves Cooking Zongzi, Bintan Island, Indonesia Zongzi at a roadside stall in Yangon Chinatown, Burma Zong Zi stall in Kobe Chinatown, Japan Meat and green. Jianshui Zong (碱水粽),also known as Lye Water Rice Dumplings, or Alkaline Rice Dumplings, are a Cantonese-style rice dumpling served sweet with sugar or syrup. Cantonese Pork Belly Zong Zi, Happy the Dragon Boat Festival!
Zong zi is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Zong zi is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have zong zi using 20 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Zong zi:
- Get Rice
- Get 250 g glutinous rice (rinse and soak for minimum 4 hours)
- Take 1 tbsp soy sauce
- Get Garlic
- Take Oil
- Prepare Filling
- Make ready 5 mushroom (cut four)
- Take 3 slices pork belly (thinly chopped) - soak in 1tbsp soy sauce
- Get 2 chinese sausages (cut diced)
- Prepare 7 salted egg yolk
- Make ready 2 Garlic (finely chopped)
- Prepare 1 tbsp Shaoxing wine
- Get 1 tbsp Soy sauce
- Prepare 1 tbsp sweet soy sauce
- Get Salt
- Prepare Pepper
- Prepare Sugar
- Make ready Oil
- Get leaves Bamboo
- Prepare Prepare 3 for each (soak at least 30 min)
Sometimes it's also called the "Dumpling Festival." Zhong Zi are made for the festival (but they are. zong zi - bamboo wrapped rice with red bean and chestnuts. I had 粽子 (zong zi: my attempt at an English translation is a red bean paste rice ball wrapped in bamboo leaves and smoked) today as part. Zong zi, I think, is love. A tender and lovingly wrapped package of pure love.
Instructions 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.
Prove it to yourself by unwrapping and eating a zong zi, or 粽子, that is laboriously prepared by. Borrowed from the Pinyin romanization of Mandarin 粽子 (zòngzi), from 粽 (zòng, "dumpling of glutinous rice wrapped in leaves") + 子 (zi, "diminutive suffix"). (Received Pronunciation, General American) IPA(key): /ˈtsʊ̂ŋˈtsɨ/, /ˈzʊŋzɨ/. Hyphenation: zong‧zi. zongzi (plural zongzi or zongzis). Zong Zi Lineart for A Taste of Home: A Cooking Anthology. My work for locally published anthology.
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