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Hello everybody, I 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. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. 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.
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.
To begin with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- Prepare Sweet filling version
- Get 4 cups brown rice
- Make ready 1/4 cup black rice
- Get 10 red jujubes
- Take 20 bamboo wrapping leaves
- Get Savoury filling version
- Prepare 4 cups brown rice
- Make ready 10 pieces dry aged or soy sauce marinated pork belly
- Get 10 roasted chestnuts
- Make ready 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.
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.
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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So that’s going to wrap it up for this special food guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽 recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
