#zongzi

[fuckyeahchinesefashion]

OP: How to wrap perfectly standard triangular bipyramid zongzi (cr丁丁美食)

[nicole-alexandria]

端午節

[fuckyeahchinesefashion]

OP: The person on the entire internet who cares most about the zongzi's honor. (cr齐豫) (This clip is cut from singer Chyi Yu’s live stream on the Dragon Boat Festival. She is an iconic singer in Chinese pop music, and she is sixty nine this year.)

[fuckyeahchinesefashion]

OP: How to Make Qingshui Zongzi. (cr佳佳妹)

Qingshui zongzi清水粽, literally Plain Water Zongzi, is the simplest traditional zongzi. It only uses glutinous rice and bamboo leaves as raw materials, without any sweet or savory fillings like red beans pastes, smoke pork or red jujube. After boiling, people usually dip the soft sticky rice zongzi in white sugar or honey before eating. It highlights the natural fresh fragrance of bamboo leaves and the mild sweet taste of glutinous rice. This plain version is especially popular in southern China like Hubei, Hunan, Jiangsu, Zhejiang, Jiangxi, Sichuan and Chongqing. Guangdong doesn’t have plain water zongzi; they only make jianshui/lye water zongzi碱水粽. Neither has extra fillings, but they are two distinct varieties with totally different flavors.

Authentic plain water zongzi are made narrower and smaller at the tip than regular zongzi. They have a perfectly mild, easy-to-enjoy taste and are steamed until extra tender, making them gentler on the stomach.

[thatoneguyonthesideoftheroad]

@kamui-highkupo

Scara-li

[zizi-life-experiment]

Happy Dragon Boat Festival!

Let’s make a “Zongzi” (Guliu)!

[late-evening-sleeper]

Today, while preparing the ingredients for zongzi, I found myself thinking of my mother a lot. Ever since I was little, making zongzi was something I always did with her.

Now that I’m married and living in China, this is my first year preparing and making zongzi completely on my own, from beginning to end.

[late-evening-sleeper]

端午安康 (Duānwǔ ānkāng) means "wishing you peace, health, and well-being on the Dragon Boat Festival", so I wish you all 端午安康.

Since today is the Dragon Boat Festival, I started preparing the ingredients for zongzi yesterday. I soaked the glutinous rice, peanuts, and dried shiitake mushrooms overnight.

After rinsing the rice, I drained the water and used the mushroom soaking liquid to soak the rice again. This gives the rice a beautiful natural color and a subtle earthy aroma. The pork was marinated overnight as well with five-spice powder, oyster sauce, seasoning sauce, black pepper, and palm sugar.

The next morning, the first thing I did was boil the bamboo leaves until they became soft, then washed them thoroughly. I also lightly baked the salted egg yolks to reduce their strong smell, and prepared the Chinese sausage, mushrooms, and drained the soaked rice and peanuts.

Once everything was ready, I stir-fried the pork first, followed by the mushrooms. I added a little more seasoning with salt, mushroom sauce, and light soy sauce, and cooked everything until the pork was done. Then I added the Chinese sausage and let some of its oil render out before mixing in the glutinous rice and peanuts. At this stage, a little seasoning sauce or dark soy sauce can be added for extra color and flavor.

After everything was well combined, I turned off the heat and wrapped the still-uncooked rice mixture with the prepared bamboo leaves, adding various fillings as desired.

But for a lazy person like me, I chose the easier way: I lined my steamer with bamboo leaves and spread all the rice mixture inside instead of wrapping each zongzi individually. I only made three to four traditional triangular zongzi for my husband, who wanted to enjoy them the classic way.

And yes, I only made 3-4 triangular zongzi; the one in the middle was my husband's.

Once steamed until the glutinous rice became soft and fully cooked, it was finally ready. The kitchen was filled with the wonderful aroma of bamboo leaves, shiitake mushrooms, glutinous rice, and black pepper.

The traditional recipe actually includes ginkgo nuts, dried shrimp, and sweet taro paste as well. However, since I was only making it for the two of us at home, I decided to keep things simple.