Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, zongzi cantonese style. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

UK's Largest Range of Landscaping Stones for Drives, Paths and Decorative Displays. Enter Your Postcode For Best Delivery Prices. Discover best-sellers & new arrivals from top brands Free delivery with Prime! All the popular brands, to your door Our detailed, step-by-step Cantonese-style zongzi recipe (or joong in Cantonese), a traditional Chinese savory sticky rice treat with pork, peanuts, and salted duck egg yolk eaten during the Dragon Boat festival. by: Judy.

Zongzi Cantonese Style is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Zongzi Cantonese Style is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have zongzi cantonese style using 13 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Zongzi Cantonese Style:

1. Prepare 36-40 dried zongzi leaves (2 to 3 leaves per zongzi)
2. Get 5 cups uncooked sweet rice
3. Prepare 2 tbsp (plus 2 tsp) light soy sauce
4. Make ready 2 tsp (plus 1/2 tsp) salt
5. Make ready 2/3 cup raw peanuts
6. Get 1 pound pork belly, cut into 12 equal pieces
7. Get 1/2 tsp sugar
8. Prepare 2 tsp shaoxing wine
9. Get 1/2 tsp ground white pepper
10. Get 1 tsp oil
11. Make ready 1/2 cup water
12. Take 6 salted duck egg yolks
13. Get 3 chinese sausages

Put a large plate directly on top of the zongzi to weigh them down. Fill the pot with cold water, submerge the zongzi. Place the pot on the stove over medium high heat. Print This the recipe for Cantonese style zongzi (rice dumpling).

Instructions to make Zongzi Cantonese Style:

1. Soak leaves, sweet rice, and peanuts overnight
2. In a bowl, toss pork belly, 2 tsp soy sauce, sugar, shaoxing wine, salt, and white pepper. Marinade overnight
3. The next day, wash and rinse each leaf, and keep in water so they don't dry out
4. Drain the rice completely in a colander. Mix soaked, uncooked rice with soy sauce and salt.
5. Boil the peanuts for 5 minutes. Drain, then set aside
6. Heat oil in a wok over medium heat. Cook pork belly for a few minutes
7. Add water ro wok. Cover wok and cook for 5-10 minutes until water is gone. Remove from wok and let cool
8. Cut egg yolks in half, and cut sausage into pieces
9. Layer three leaves together, cut the ends offx and form into a cone
10. Fill bottom with rice, then add pork belly, egg yolk, peanuts, and sausage. Top with some more rice
11. Fold leaves around side of filling, and bring down over filling to crete wrap
12. Tie wrap closed, and cut off excess leaf at the end.
13. Place zongzi in a pot, and submerge with cold water. Weigh down zongzi with a plate.
14. Bring water to boil, then bring to simmer. Simmer for 7-8 hours. Add boiling water if necessary periodically.

Place the pot on the stove over medium high heat. Print This the recipe for Cantonese style zongzi (rice dumpling). The major difference between Shanghai Style Pork Zongzi (上海肉粽子) and Cantonese Style Pork Zongzi is its use of both light soy sauce and dark soy sauce. Like the famous Shanghai Braised Pork Belly , when you have the right combination of light soy sauce, dark soy sauce, sugar and Shaoxing wine, just a few ingredients can produce an extraordinary flavor that stands the test of time. This recipe for pork zongzi has a Cantonese-style filling.

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