Recipe: how to cook Chinese food, Zongzi_rice dumpling
Zongzi is one of the traditional Chinese festival food, which appeared before the Spring and Autumn Period and was originally used to sacrifice ancestors and gods. In the Jin Dynasty, Zongzi became a festival food for the Dragon Boat Festival. It is said that Zongzi was invented to commemorate Qu Yuan. The custom of eating Zongzi has been prevalent in China for thousands of years and has spread to North Korea, Japan and Southeast Asia countries.
Due to the different eating habits of different regions, there are many kinds of Zongzi, which vary greatly from fillings and shapes. There are two main tastes, sweet and salty. The sweet taste includes plain, red bean, date, red bean paste, jujube paste, etc. The salty flavours include pork, ham, sausage, dried shrimp and so on. In addition, there are mixed, crystal and other kinds of Zongzi.
RED BEAN ZONGZI INGREDIENTS:
bamboo leaves / glutinous rice / red bean /date (optional)
INSTRUCTIONS:
Step 1: clean glutinous rice and soak for 2 hours, wash red bean and soak for 6 hours.
Step 2: mix red bean and glutinous rice well.
Step 3: wash the bamboo leaves. if you use the dried leaves, you need to soak it to soft firstly.
Step 4: boil leaves and strings for 15 minutes. if you don’t have the strings, you could use cotton strings.
Step 5: put the leaves into cool water and set aside.
Step 6: prepare all ingredients.
Step 7: wrap Zongzi. you could follow the next steps or wrap another shape you like.
Step 8: put Zongzi in a pot, add water. boil over high heat for 2 hours, then turn to low heat to boil for another 2 hours. DONE❕
Enjoy~
6 common shapes:
1.tower shape
2. 4 corners shape-the north of China
3. 4 corners shape- the south of China
4. 3 corners shape
5. long shape
6. ox horn
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