Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Zongzi, or Joong in Cantonese (or the terribly translated 'sticky rice dumpling' in English) The sort that we wanted to show ya how to make are a savory, Cantonese kind with mungbean Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to. A classic treat for Dragon Boat Festival. With this informative recipe you will make sweet and savoury Zongzi (Chinese sticky rice dumplings) with great.
Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽 using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- Take Sweet filling version
- Get brown rice
- Prepare black rice
- Make ready red jujubes
- Prepare bamboo wrapping leaves
- Take Savoury filling version
- Prepare brown rice
- Prepare dry aged or soy sauce marinated pork belly
- Get roasted chestnuts
- Prepare bamboo wrapping leaves
We also have a Shanghai Zongzi. Zongzi is a traditional Chinese food, and it is the most popular food of the Dragon Boat Festival,made of glutinous rice stuffed with different fillings. There are mainly two tastes to zongzi: sweet and savory. Nowadays people even make zongzi with mixed swwet and savory fillings.
Steps to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- Soak rice in two container for 24 hours ahead of the time to sprout. This method not only improves the texture but also boosts nutritional value tremendously.
- Soak the leaves in cold water, pressed down, for 24 hours. Wash each leave after soaking.
- Be creative with stuffing materials. My favorite savory stuffing is dry aged pork belly or marinated pork belly. You can use marinated chicken, mushroom or anything with deep rich flavors. For sweet version, I didn't use added sugar, simply put in a jujube, you can use other dried fruits such as dates, mulberry or longan. Plain rice is always a classic.
- Wrap up zongzi and tie each well with straws or cotton twine. Each at about 5 oz in final weight.
- Pressure cook for 2 hours on high pressure. Choose natural release and keep warm function. The longer it cooks, the better it tastes.
Today, eating this rice dumpling remains as an important tradition among the Chinese. The way of wrapping and the ingredients in the zongzi also varied considerably in different regions. Add more salt to give it a deep savory flavor. It will not be too salty as part of the salt will be absorbed by the rice. Cantonese Savory Glutinous Rice Dumplings/Zongzi (绮藉��) - Life is Great.
So that is going to wrap this up with this exceptional food guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽 recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
