Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Zongzi is basically glutinous rice with sweet or savoury fillings wrapped in bamboo or reed leaves. After being cooked in water, all the ingredients stick together and stay in a particular shape when Obviously sweet and savoury Zongzi are very different in taste, but I think they are equally delicious! Preparing the savory zongzi version: The glutinous rice, shiitake mushrooms, and dried bamboo leaves should be soaked overnight.
Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. 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 can achieve it.
The ingredients needed to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- Get Sweet filling version
- Take 4 cups brown rice
- Get 1/4 cup black rice
- Make ready 10 red jujubes
- Make ready 20 bamboo wrapping leaves
- Make ready Savoury filling version
- Take 4 cups brown rice
- Take 10 pieces dry aged or soy sauce marinated pork belly
- Take 10 roasted chestnuts
- Prepare 20 bamboo wrapping leaves
See related links to what you are looking for. This time I made the real Cantonese version of savoury rice dumpling. Just the way Grandaunty used to. 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.
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.
Zongzi ([tsʊ̂ŋ.tsɨ]; Chinese: 粽子) or simply zong (also pronounced as "Zhong" in Cantonese) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in. 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. Cantonese zongzi rice is packed in more densely and the filling may contain up to six ingredients.
So that is going to wrap this up for 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 sure that you can make this at home. There is gonna be 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!
