Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, zong zi. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Zong zi is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Zong zi is something which I’ve loved my entire life.
Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Doubler Fifth Festival) which falls on the fifth day of the fifth month of the Chinese lunar calendar, and commonly known as the "Dragon Boat Festival" in English. The festival falls each year on a day in late-May to mid-June in the Western calendar. Zongzi is mainly made of glutinous rice with various fillings, wrapped in bamboo or reed leaves and cooked for a few hours by steaming or boiling. Most commonly seen Zongzi are in tetrahedron, elongated cylinder or cone shapes.
To begin with this particular recipe, we must first prepare a few ingredients. You can have zong zi using 20 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Zong zi:
- Take Rice
- Get 250 g glutinous rice (rinse and soak for minimum 4 hours)
- Make ready 1 tbsp soy sauce
- Get Garlic
- Prepare Oil
- Make ready Filling
- Make ready 5 mushroom (cut four)
- Make ready 3 slices pork belly (thinly chopped) - soak in 1tbsp soy sauce
- Get 2 chinese sausages (cut diced)
- Take 7 salted egg yolk
- Make ready 2 Garlic (finely chopped)
- Get 1 tbsp Shaoxing wine
- Get 1 tbsp Soy sauce
- Take 1 tbsp sweet soy sauce
- Prepare Salt
- Take Pepper
- Take Sugar
- Prepare Oil
- Make ready leaves Bamboo
- Get Prepare 3 for each (soak at least 30 min)
Qu Yuan served as a minister for the Chu but was ousted for opposing the alliance of a much larger kingdom called Qin. Dragon boat racing isn't a tradition in the North-west of China where I grew up. Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Dragon Boat Festival), which falls on the fifth day of the fifth month of the lunar calendar (approximately late-May to mid-June). Zongzi is a traditional dish that is eaten all year round, but especially during the Dragon Boat Festival.
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.
Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Dragon Boat Festival), which falls on the fifth day of the fifth month of the lunar calendar (approximately late-May to mid-June). 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. Inside the zongzi is glutinous rice and a filling. 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.
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