Recipe

Ingredients:

For 12 Savoury Zongzi:

  • 450g glutinous rice

  • 75ml oil

  • 1 tsp salt

  • 6-8 dried Chinese mushrooms

  • 225g dried chestnuts

  • 1½-2 tbsps dried shrimps

  • 285-350g Char Siu pork or ham

  • 2-3 salted duck egg yolks, or hardboiled egg yolks

  • ½ tsp sugar

  • 1 tbsp Shao Hsing rice wine

  • 1-1½ tbsps light soy sauce

  • 1½-2 tbsps finely chopped spring onions

 

 

For 12 Sweet Zongzi:

  • 900g glutinous rice

  • 1 tbsp oil

  • 450g sweet red bean paste

 

For Wrapping:

  • 48 dried bamboo leaves

  • 24 strings, each about 1.5m long

 

 

chinese mushrooms

spring onions

 chopped salted egg yolk

Method:

Making the Savoury Filling:

  • Soak the rice for 2 hours, drain and change water. Soak for a further 30 mins, then drain well. Mix with about 1/3 of the oil and half the salt.

  • Soak the dried mushrooms in warm water for 20-25 mins, the dried chestnuts for 25-30 mins, and the dried shrimps for 20 mins. Squeeze dry the mushrooms, discard the stalks, then cut into small cubes the same size as the shrimps. Peel the chestnuts and dice with the pork or ham. Rinse and drain the shrimps. Chop the egg yolks and set aside.

  • Heat the remaining oil in a wok, stir-fry all the ingredients except the egg yolks, add the seasonings and spring onions and blend well. Set aside.

 

Making the Sweet Filling:

  • Soak the rice for 2 hours, drain, change the water and soak for a further 30 mins. Drain well, then mix in the oil.

  • Roll the red bean paste into a sausage about 2.5cm in diameter. Cut into 12 sections, and flatten each slightly.

 

zongziTo Wrap:

  • Soak the bamboo leaves in warm water for 2-3 hours, rinse in fresh water then drain and wipe dry.

  • Place two leaves side by side, slightly overlapping; fold the two bottoms over together to form a triangular pouch. Add a portion of the rice and place some of the savoury filling with a few bits of the chopped egg yolks if making savoury zongzi; or place a piece of the bean paste on the rice if making sweet zongzi. Cover the filling with more rice and fold the leaves over the top and round the pouch to produce a plump, triangular-shaped bundle. Tie securely with string. Leave a little leeway when wrapping up the bundle, as the rice will expand during cooking.

 

To Cook:

  • Bring a large pot or wok of water to a rolling boil, drop in the zongzi and simmer gently for 2-3 hours.

 

To Serve:

  • Open the zongzi packages at the table and serve hot. Extra salt and pepper may be required for the savoury ones, and sugar for the sweet ones. Any left-overs can be reheated, but they must be unwrapped; they usually taste even better than the first time.

 

 

Recipe Provider

mr deh ta hsiung

Mr Deh-ta Hsiung

Story:

quyuanIn the west, people celebrate Easter Day in memory of Jesus. They eat Easter Eggs to commemorate this day.  In China, people have a similar celebration of a heroic figure from ancient times on the Dragon Boat Festival.  Instead of Easter Eggs, Chinese people eat zongzi (Rice Pudding) to honour the patriotic poet and politician of the Chu state in the Warring States Period – Qu Yuan, who drowned himself in the river when his country perished.

It is said that after the death of Qu Yuan, people threw rice dumplings wrapped in bamboo leaves into the river to keep the fish and shrimp away from his body.  Gradually, it has become a tradition to eat zongzi on the 5th of May of the Chinese lunar calendar in honour of his patriotism.

Today, people usually use reed or bamboo leaves as the wrapping for zongzi, and use meat, bean paste, Chinese dates or walnuts as the stuffing.  Some regions have an even greater diversity.  People often try making new varieties of zongzi stuffed with different ingredients like tea, egg, salad, fruit, and so on.  In China, it remains one of the most popular traditional foods.

(http://resources.echineselearning.com/general/general-chinese-1451.html)

菜譜

原料:

12 個鹹糉子:

  • 糯米 450 克

  • 油 75 毫升

  • 鹽 1 茶匙

  • 乾冬菇 6~8 朵

  • 乾栗子 225 克

  • 蝦米 1½~2 湯匙

  • 叉燒或火腿 285~350 克

  • 咸蛋黃或白煮蛋蛋黃 2~3 個

  • 糖 ½ 茶匙

  • 紹興酒 1 湯匙

  • 生抽 1~1½ 湯匙

  • 細蔥花 1½~2 湯匙

 

做法:

準備鹹餡料:

 

12 個甜糉子:

  • 糯米 900 克

  • 油 1 湯匙

  • 紅豆沙 450 克

 

包紮材料:

  • 乾糉葉 48 片

  • 1.5 米長的繩子 24 根

 

 

chinese mushrooms

spring onions

chopped salted egg yolk

  • 糯米浸泡 2 小時後,換水再泡 30 分鐘,然後瀝幹。用 1/3 的油和一半的鹽拌勻。

  • 乾冬菇用暖水泡 20~25 分鐘,乾栗子泡 25~30 分鐘,蝦米泡 20 分鐘。冬菇抓乾水分,切去硬柄,與蝦米切成同樣大小的細粒。栗子去皮切丁。叉燒或火腿切丁。蛋黃切碎。

  • 把剩下的油在鑊裏加熱,把除了蛋黃之外的所有材料炒好,再加調味料和蔥花,攪拌均勻。

 

準備甜餡料:

  • 糯米浸泡 2 小時後,換水再泡 30 分鐘。瀝幹後,放油拌勻。

  • 紅豆沙揉成直徑約 2.5 釐米的長條,切成 12 份,再略略壓扁。

 

zongzi包糉子:

  • 乾糉葉用暖水泡 2~3 小時後,用清水沖洗乾淨,再擦乾。

  • 將兩片糉葉並排,邊緣稍稍重疊,折成漏斗形。放進一點糯米。鹹糉子裏除了放一些餡料外,還要放少許切碎的蛋黃;甜糉子則放一小團紅豆沙。再鋪一點米,蓋住餡料。然後把糉葉折起,蓋住糯米,再繞著糉子繼續包,使之形成飽滿的金字塔形。包的時候留少許餘地,因為糯米在煮的過程中會膨脹。最後用繩子綁緊。

 

煮糉子:

  • 用大的湯鍋或鑊燒開水,然後放進糉子慢火煮 2~3 小時。

 

上桌:

  • 上桌後才把糉葉解開,趁熱享用。可以準備一些鹽和胡椒為咸糉子伴碟,甜糉子可用糖伴碟。吃剩的糉子可以重新加熱,但必須先把糉葉解開;重新加熱後的糉子通常比剛煮好的更美味。

 

 

菜譜提供者

mr deh ta hsiung

熊德達先生

故事:

quyuan公元前 278 年,愛國詩人、楚國大夫屈原面臨亡國之痛,於五月五日悲憤地懷抱大石投汩羅江。為了不使魚蝦損傷他的軀體,人們紛紛用竹筒裝米投入江中。以後,為了表示對屈原的崇敬和懷念,每到這一天,人們便用竹筒裝米,投江祭奠,這就是我國最早的糉子——筒糉的由來。

為什麼後來又用艾葉或葦葉、荷葉包糉子呢?《初學記》中有這樣的記載:漢代建武年間,長沙人晚間夢見一人,自稱是三閭大夫(屈原的官名),對他說:“你們祭祀的東西,都被江中的蛟龍偷去了,以後可用艾葉包住,將五色絲線捆好,蛟龍最怕這兩樣東西。” 於是,人們便以菰葉裹黍,做成角黍,世代相傳,並逐漸發展成為我國的端午節食品。

清代乾隆皇帝,端午節在宮中吃了九子糉後,龍顏大喜,讚不絕口,欣然賦詩曰:“四時花竞巧,九子糉爭新。”

九子糉是糉子的一種,即為九隻糉子連成一串,有大有小,大的在上,小的在下,形狀各異,非常好看,並且用九種顏色的絲線紮成,五彩繽紛。九子糉大多是作為饋贈親友的禮物,如母親送給出嫁的女兒、婆婆送給新婚兒媳等。因為 “糉子” 諧音 “中子” ,民間有吃了糉子能得兒子的說法。清代詩人吳曼雲也寫有一首讚美九子糉的詩:“裹就連筒米宿春,九子彩縷紮重重,青菰褪盡雲膚白,笑說廚娘藕複松。”

糉子不僅形狀很多,品種各異,而且各地的風味也各不相同,主要有甜、鹹兩種。甜味有白水糉、赤豆糉、蠶豆糉、棗子糉、玫瑰糉、瓜仁糉、豆沙豬油糉、棗泥豬油糉等。鹹味有豬肉糉、火腿糉、香腸糉、蝦仁糉、肉丁糉等,但以豬肉糉較多。另外還有南國風味的什錦糉、豆蓉糉、冬菇糉,一頭甜一頭鹹、一糉兩味的 “雙拼糉” 等。這些糉子均以佐料的不同味道,使得糉子家族異彩紛呈。

 

由於飲食文化的傳播,早在古代時,我國製作糉子的技術就傳到了國外,因而世界上許多國家也都有吃糉子的習俗:

秘魯
秘魯人是在聖誕節吃糉子的,全家人圍坐在一起,一邊歡慶聖誕節,一邊吃糉子。甚至連一些已經出嫁的女兒,在這天也要趕回娘家,再來嘗嘗母親親手製作的糉子。

緬甸
緬甸人也愛吃糉子。在端午節,他們用糯米作主料,用熟香蕉和椰蓉作餡。這種糉子香氣誘人,軟軟的,甜甜的,別有風味。

日本
日本的端午節是在陽曆的五月五日。他們包糉子的主料是米粉,其形狀酷似鍾形。

馬來西亞
馬來西亞人包的糉子,形狀很像我國廣東的糉子。其特點是個頭較大,除鮮肉糉、火腿糉外,還有豆沙糉和椰蓉糉,食之非常可口。 

菲律賓
菲律賓的糉子是長條形的,風味與我國浙東的糉子相同。糉子還是菲律賓人過聖誕節必不可少的食品。

 

http://www.meishij.net/wenhua/diangu/184003.html)