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1/2
cup dried turnip shreds
7.8
ounces pork belly
4
tbsp dried baby shrimps
4
tbsp chopped red scallion bulbs
some
bamboo leaves
some
straw
4
tbsp oil
6
cups boiling water
1)
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21
ounces tsai-lai rice powder
2.6
ounces glutinous rice powder
Seasonings:
1
tsp salt
1.5
tbsp soy sauce
1/2
tbsp sugar
1
tbsp cornstarch paste
1/2
tbsp wine
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Mix ingredient (1) well. Add boiling water to the mixture little by little.
Stir while adding water.
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Soak dried turnip shreds in water for 10 minutes. Squeeze dry. Cut pork into
large cubes. Soak dried baby shrimps in water for 20 minutes. Drain.
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Put oil in frying pan. Stir-fry chopped red scallion bulbs for a few seconds.
Add dried baby shrimps, pork cubes and dried turnip shreds and stir-fry. Add
seasonings as stir-frying. (Mix seasonings well in advance.) Stir-fry for 3
minutes. Remove. This is the filling.
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Brush oil evenly on the inner side of bamboo leaves. Fold it up. Put 1.5 tbsp
of the rice powder paste in the bottom. Put 1 tbsp of the filling on top. Cover
with 1.5 tbsp of rice powder paste. Wrap it up to make tsung-tzu (zongzi). Put
in steamer. Steam for 40 minutes. (Remember to remove the cover once every 10
minutes, or tsung-tzu will split open.)
Note:
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Mustard greens, pumpkin, spinach, carrot, etc. can all be used as ingredients.
- You can also use 21 ounces
of glutinous rice, 2 ounces of flour and some water to replace the rice powder.
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