Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. One of my favorites. For mine, I will 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 popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. 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 fantastic.
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. 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!
To begin with this particular recipe, we must prepare a few components. You can have 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 that.
The ingredients needed to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- Take Sweet filling version
- Take brown rice
- Get black rice
- Get red jujubes
- Take bamboo wrapping leaves
- Prepare Savoury filling version
- Prepare brown rice
- Take dry aged or soy sauce marinated pork belly
- Take roasted chestnuts
- Prepare bamboo wrapping leaves
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. They can be savory or sweet, and everyone has their favorite flavors. Bill pretty much only likes the zongzi recipe we're posting here today—with salty duck Also, don't miss our post on Jianshui Zong Alkaline Rice Dumplings if you are looking for the sweet version.
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.
We also have a Shanghai Zongzi. The rice used in a zongzi is a glutinous sticky rice that holds the fillings in perfectly. They are usually served during the dragon boat festival which is celebrated on the fifth day of the fifth moon of the lunar calendar. Nyonya Rice Dumplings (Nyonya Chang) have a distinctive sweet and savoury taste. These savory sticky pork rice dumplings, known as pork zongzi, are a tasty treat and a perfect signature summer festival food!
So that is going to wrap it up for this special food guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽 recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
