Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Chicken Sticky Rice Dumplings Recipe (Chicken Zongzi) 香菇鸡肉粽子 Sweet Red Bean Zongzi Recipe, Happy the Dragon Boat Festival! Trying to make some Chinese rice wine – huangjiu (yellow wine) – with brown sweet rice! Have to make some adjustments to my usual brewing procedure.
Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- Prepare Sweet filling version
- Take 4 cups brown rice
- Get 1/4 cup black rice
- Make ready 10 red jujubes
- Prepare 20 bamboo wrapping leaves
- Take Savoury filling version
- Take 4 cups brown rice
- Get 10 pieces dry aged or soy sauce marinated pork belly
- Make ready 10 roasted chestnuts
- Get 20 bamboo wrapping leaves
With this informative recipe you will make sweet and savoury Zongzi, Chinese sticky rice dumplings, with ease. These savory sticky pork rice dumplings, known as pork zongzi, are a tasty treat and a perfect signature summer festival food! If using long grain sweet rice, the rice will lump together and form a uniform mass. Unfortunately, sometimes you cannot tell the difference between short and long grain.
Instructions 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.
If using long grain sweet rice, the rice will lump together and form a uniform mass. Unfortunately, sometimes you cannot tell the difference between short and long grain. In case you are looking for the savory version of zongzi, be Lye water is also used to make Eastern European breads, such as bagels and pretzels and Chinese mooncakes to help them develop a richer brown surface This zongzi really is more about the texture, as the rice filling is not heavily flavored. 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.
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