Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Zongzi for Mid-Autumn Festival

Holiday and Celebration Foods

Zongzi for Mid-Autumn Festival
Ingredients:
35 bamboo leaves, soaked in warm water for twelve hours. then drained and set aside
4 and cups short grain rice soaked overnight
2 Tablespoons thin soy sauce
2 teaspoons salt
1 pound belly pork cut coarsely, then simmered for fifteen minutes, and drained
1 teaspoon granulated sugar
2 Teaspoons Chinese rice wine
teaspoon ground white pepper
1 Tablespoon vegetable oil
5 salted cooked duck egg yolks, peeled and then coarsely chopped
Preparation:
1. Gently mix soaked rice and all the other ingredients.
2. Trim ends from the leaves and using three for each zongzi, fill them folding them into triangles and tying them with some string; do so carefully but not too tightly.
3. Put them in a large pot of water, bring to the boil, and simmer for four hours, then remove and serve or refrigerate them. Reheat then when and as needed.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720