Asian tamale

Asian tamale


Preparation for this zongzi recipe is relatively easy, except for the actual time commitment and the step of actually wrapping the zongzi. Using a slotted spoon , transfer the meat from the hot water to one of the bowls of marinade and toss to coat. If the dumplings did not all fit in the first round of cooking, finish cooking them in batches. Use the middle finger to make a small fold inward fold. While pinching, wrap the ends of the leaves towards you, crossing the ends over each other and shaping the pinched part into a point the leaves should look like a wide-mouthed cone, with the stem and pointy tip ends flaring out to the sides. Repeat the process with the remaining leaves and fillings.

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Asian tamale


Preparation for this zongzi recipe is relatively easy, except for the actual time commitment and the step of actually wrapping the zongzi. Using a slotted spoon , transfer the meat from the hot water to one of the bowls of marinade and toss to coat. If the dumplings did not all fit in the first round of cooking, finish cooking them in batches. Use the middle finger to make a small fold inward fold. While pinching, wrap the ends of the leaves towards you, crossing the ends over each other and shaping the pinched part into a point the leaves should look like a wide-mouthed cone, with the stem and pointy tip ends flaring out to the sides. Repeat the process with the remaining leaves and fillings. Asian tamale

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4 thoughts on “Asian tamale”

  1. Shiitake mushroom Shiitake mushroom is a common ingredient for zongzi. In a medium bowl, add the rice and enough cold water to cover; let soak 10 minutes.

  2. Optional Salted duck egg yolk The preparation of salted duck egg yolks is straightforward. Turn the leaf around to form a cone. Drain the beans, peanuts, and rice well, then return them all to the medium bowl, stirring to thoroughly combine.

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