Ooo I like the idea of adding ginkgo and jujube! Makes a good vegetarian alternative (minus the yolk) to my usual vegetarian zongzi. Thanks for sharing
I'm intrigued by this method of making zongzi. From the partial cooking of the glutinous rice to the seasonings and the use of steaming instead of boiling. Will have to try this. Looks good!
Sometimes we (chinese malaysian) do add some dark soy sauce into the braised pork and rice so the colour will look darker and psychologically makes it taste better.. it does add the flavour by giving a little sweetness that is totally diff from what you taste from sugar
Wow, classic ! I like this video so much! ... you have so many good ideas!! I have watched all your videos and tried many recipes. Domo arigatou, Sumimasen! すみませんすみません
Hi. It looks really delicious!!!I'm chinese and my grandma make this a lot during this festival! I suggest adding some chestnuts in it too, my grandma make it with chestnuts,mushrooms and pork as well!
The Chinese will usually immerse and cook zongzi in boiling water for several hours after marinating the rice and pork instead of precooking the rice and pork first before steaming them. Some Chinese will add some small dried shrimps or scallops as well. But I find the idea of using Alufolie brilliant, which will make the wrapping part so much easier!
its really fascinated me that you steam the zongzi rather than boil it, but still the result is gorgeous. by the way, mixing red beans and lard with the rice, and put dry dates into it, shall make some great sweet zozing!
hi where can i buy those stainless steel tray for the ingredient preparation？and what is the japanese Name for that? . thx！ i have friends live in Japan, they can buy it for me.
My mom adds peanuts, ground pork, salted eggyolks and chestnuts to her zongzi (we're Taiwanese) She also uses two leaf to wrap instead of one. It's cool to see other variation of zongzi from you!
Amazing! I've never had the pleasure to visit China, but I'm really impressed that in that country use that kind of techniques, in Mexico (where I'm from) we use something like that, but instead of bamboo leafs we use corn or banana leafs, instead rice we use corn flour, and of course we use some hot sauce, using chicken or pork depends of the producer, so there is a huge distance between the countries, but look at this. Regards my friend, and thank you to share that knowledge, it really helps me a lot.
My mom would add salted egg yolk, mung beans, dried chestnut (rehydrated), dried shrimps (large sized ones), black eyed beans. She will first stir fry everything individually. For the pork belly and rice, she will add some five spice powder, dark soya sauce, light soya sauce, oyster sauce and sesame oil to enhance the taste. Similar with the ingredients, the pork belly and rice will be stir fried a bit first before lining everything up on a table to wrap. She immerses the wrapped dumplings into a pressure cooker during cooking.
Preserved meat (Cantonese sausage/Jinhua ham) and nuts (peanut/kuri) goes really well with Zongzi! You can also make sweet Zongzi with plain glutinous rice and anko xD
I'm used to the Vietnamese version of these that uses banana leaves. :) But always need either bamboo or banana leaves! Otherwise it doesn't taste as good.
+yan zheng Cantonese rice dumplings include mushroom and pork belly (with salted egg yolk and chestnut, sometimes with mung beans and dried scallops included). The quail egg is the odd ingredient to me, but seems tasty nevertheless! Maybe in some areas they might use quail eggs? :)
パパさんが作る中華ちまきすごく美味しそう♥食べたいな♥
very god
これはビールがよく合いそう
+せきがわみほこ 具が大きいのでおつまみっぽいですよ＾＾
おー。ちまきですか。初めて知りました。美味しそうだなぁ。今度挑戦しよっと。それと、参考になる動画をあげていただき、毎度感謝しております。これからもご精進下さい。
+凡人 凄く美味しいので、是非おためしください＾＾
Over here, we usually put salted egg yolk and chestnut as part of the fillings. :)
are u Chinese?
Yes I am.
in addition to chestnut and salted egg yolk, !some Chinese style zhongzi have green bean inside
+Kelvin Tk Thanks for your advice;)
Yeah, and we also have grounded peanut version. Theres just so many things that you can put into zhong zi. XD
好棒
+Elaine zhang 謝謝;)
wow this is a crazy dish! very interesting.
Che spettacolo !
Can't wait to try this
我在家附近山上挖的竹笋捡的竹子皮
I use rice with peanut and fill it with ginkgo seed,taro,salted duck egg yolk,sweet jujube. but I have to try to put the quail egg in too.
Ooo I like the idea of adding ginkgo and jujube! Makes a good vegetarian alternative (minus the yolk) to my usual vegetarian zongzi. Thanks for sharing
中華ちまきの中にあんこを入ったほうがいいですよ。甘くて、柔らかいです。是非試みてください！
祝端午节快乐！最爱咸蛋黄肉粽w
谢谢;)
nice~
Yum~~~~
毎回動画アップ楽しみにしてます。ちまき美味そう♪ ちなみにこれから季節豚バラの代わりにうなぎもいいかもって思いました。
+大空雲海 うなぎのちまきですか！いいアイデアですね＾＾
I'm intrigued by this method of making zongzi. From the partial cooking of the glutinous rice to the seasonings and the use of steaming instead of boiling. Will have to try this. Looks good!
柔らかく煮込んだ豚肉ともち米！
美味しそうです！そして蒸すと手の込んでらっしゃいますね！
木のまな板ってつかうときに水に浸けますか？
+あらじんあらじん 水に漬けるというよりも、水をかけて濡らしてから、濡れ布巾で拭うという感じです。使っている最中に乾いてきたら、また塗れ布巾で拭いて濡らすようにしています
Sometimes we (chinese malaysian) do add some dark soy sauce into the braised pork and rice so the colour will look darker and psychologically makes it taste better.. it does add the flavour by giving a little sweetness that is totally diff from what you taste from sugar
+RR .C Thanks for your advice;)
you're welcome! Thanks for always sharing your recipe :)
I'm quite impress on innovative for foil wrap version but this version don't have the special fragrance from bamboo leaf...
粽子节快乐！
收藏！ 马上就要到端午节了！
+Hiroshi 謝謝
Wow, classic !
I like this video so much!
... you have so many good ideas!! I have watched all your videos and tried many recipes.
Domo arigatou, Sumimasen!
すみませんすみません
+E zee Thanks for making my recipe. ありがとう＾＾
You need to put the yolk of a salted duck egg in it, that is like the soul of a Chinese zongzi !
やっぱちまきは美味そうだなー
+/, HaKo太 もち米って美味しいですよねー＾＾
やはりどんこはいいですね！
僕も神戸南京町で竹皮買ってきて作ってみます！
+牛チャンネル どんこは高いけど、味が全然違いますね！竹の皮で包むのは、最初は苦戦するかもしれませんが、お米が漏れさえしなければとりあえずOKですよ＾＾
If you ever open a restaurant, I would be there everyday! looks so yummy
子供いないけど夫が食べたいと言っていたので早速今日作って今味見で一つ食べてみました！やっぱりパパさんのレシピにハズレはないですね(*^^*)
凄く美味しくてもう端午の節句以外でも食べたい！
我が家のレギュラーご飯&お弁当に仲間入り決定です！
端午節當然一定要吃粽子感覺跟台灣的北部粽很像
字幕良心~
谢谢!
Hi. It looks really delicious!!!I'm chinese and my grandma make this a lot during this festival! I suggest adding some chestnuts in it too, my grandma make it with chestnuts,mushrooms and pork as well!
+Jeslyn Tan OMG! Chestnuts is my favorite food. Thanks for your advice!
The Chinese will usually immerse and cook zongzi in boiling water for several hours after marinating the rice and pork instead of precooking the rice and pork first before steaming them. Some Chinese will add some small dried shrimps or scallops as well. But I find the idea of using Alufolie brilliant, which will make the wrapping part so much easier!
+karl0212 Thanks! I will try small dried shrimps and scallops soon. It must be a good taste! Thanks!
おいしそー！！もち米好きにはたまりませんね( *´艸｀)
+ayanonono もち米は美味しいですね＾＾
my mum never cooks any of the ingredients beforehand. always with the glutinous rice, that way the pork belly also gets really tender.
its really fascinated me that you steam the zongzi rather than boil it, but still the result is gorgeous. by the way, mixing red beans and lard with the rice, and put dry dates into it, shall make some great sweet zozing!
+Xianzhe Zhang Thanks for your advice! I'll try it soon;D
動画以外で料理人とかやってるんですか？？？？？？
あと。まな板とか料理道具ってどこで集めてるんですか？？？？？？
+ティンバーランド いや、料理は趣味でやっているだけですよ。料理道具はたいてい近所のホームセンターで購入していますよ
+papadesuyo777
えええええー！！！
趣味でここまでやるのは凄すぎます！！！
以前の動画で素人の包丁の持ち方やその他の事で、プロではない趣味・独学でやっていらっしゃるとわかります。プロのお知り合いはいらっしゃるようですが。
実は僕も最初は素人のフリをしているビールメーカーの工作員料理人じゃないのかと疑いました(笑)
何より仕事が綺麗丁寧で、作る料理の事をよく調べられていて、しかも動画編集も見事。性格が出てるんでしょうね。
恐ろしい素人さんですよ。
You need to try this with Chinese sausage and salted egg yolk!
+Lance Leong Thanks for your advice! I will try it soon;)
+Lance Leong and some beans (forgot which type of beans exactly)
+tmc03186 mung beans!
hi where can i buy those stainless steel tray for the ingredient preparation？and what is the japanese Name for that? . thx！ i have friends live in Japan, they can buy it for me.
My mom adds peanuts, ground pork, salted eggyolks and chestnuts to her zongzi (we're Taiwanese)
She also uses two leaf to wrap instead of one.
It's cool to see other variation of zongzi from you!
Can i use banana leaves to wrap the ingredients?
ハレンチでっせ
Amazing! I've never had the pleasure to visit China, but I'm really impressed that in that country use that kind of techniques, in Mexico (where I'm from) we use something like that, but instead of bamboo leafs we use corn or banana leafs, instead rice we use corn flour, and of course we use some hot sauce, using chicken or pork depends of the producer, so there is a huge distance between the countries, but look at this.
Regards my friend, and thank you to share that knowledge, it really helps me a lot.
sometimes these are called chinese tamales :P
My mom would add salted egg yolk, mung beans, dried chestnut (rehydrated), dried shrimps (large sized ones), black eyed beans. She will first stir fry everything individually. For the pork belly and rice, she will add some five spice powder, dark soya sauce, light soya sauce, oyster sauce and sesame oil to enhance the taste. Similar with the ingredients, the pork belly and rice will be stir fried a bit first before lining everything up on a table to wrap. She immerses the wrapped dumplings into a pressure cooker during cooking.
Preserved meat (Cantonese sausage/Jinhua ham) and nuts (peanut/kuri) goes really well with Zongzi!
You can also make sweet Zongzi with plain glutinous rice and anko xD
+Chaos Gao Thanks for your advice! I'll try it soon:D
I'm used to the Vietnamese version of these that uses banana leaves. :) But always need either bamboo or banana leaves! Otherwise it doesn't taste as good.
ちまき大好きです(*´˘`*)
今度自分で作ってみようかなあ...
これは多分日本の中華料理です。それにしても美味しそうです。香港ではこう作ります。もち米はにんにくオイルで炒めたら、美味しいです。具は基本的に三枚肉(五花腩）、卵黄の塩漬け（鹹蛋）、緑豆、落花生などがあります。。。すべての米と具は生で葉っぱに入れて包みます。蒸さなくて2、3リットルのお湯に入れて火を通します。
tin foil! genius!
As a Chinese, I have to say these are the strangest ingredients for making zongzi ever.
I agree
+yan zheng It is more like 糯米雞(dont know how to translate that)
+yan zheng Cantonese rice dumplings include mushroom and pork belly (with salted egg yolk and chestnut, sometimes with mung beans and dried scallops included). The quail egg is the odd ingredient to me, but seems tasty nevertheless! Maybe in some areas they might use quail eggs? :)
'Cause I am Cantonese, I found it was odd in this video. Yes, you are right and the ingredients you mentioned just remind me of my hometown.
+yan zheng Perhaps try making it from scratch, if you can find the ingredients! Wherever in the world you are. Good luck! :)
TT好久没吃粽子的海外党
台湾で同じ食材（もち米、豚肉他の食材） でも作くり方は違う
しかも 日本の中華まん すごく小さい 台湾の中華まんは日本より 二倍で増える
+劉冠廷 台湾の粽子は是非食べてみたいです！
甜粽党哭瞎
しゃべくりおばちゃん⁉️ 🤸🤸🤸🤸🤸
せっかく英語のサブタイトルがあるのになぜ英語の動画名かかないの？
+sirane13ify 鋭い質問ですね！実は、最近各言語ごとにタイトルや説明文の言語を変える事ができるようになったんですよ。今の設定は日本以外はタイトルも説明文も英語にしていますよ＾＾
googleすげー・・・
+papadesuyo777
googleすごいですね・・・