Victory

So we marathon wrapped for like 5 hours and finished at least a hundred and fifty zhong zhi. We made the last minute decision not to use the potassium bi carbonate solution as the rice needs needs to soak in it for at least five hours. Maybe next time.

The wrapping process was interesting. You overlay the leaves and fold it into a cone shape, then after you fill it, you press the excess leaves over the top and around.

It creates a form with four sides, each consisting of a triangle. An arms length of string wrapped around the center holds everything together.
After a full batch (about 50) are wrapped you boil for about one hour in a pot of water.

The meat zhong came out well, although they are a bit bland because we did not add MSG. A little soy sauce on the side makes it perfect though.




The white zhong came out perfect and we enjoyed them this morning for breakfast with a bit of sugar for dipping.

Overall we were pretty happy with the results. Up next: Scallion Pancakes

New Toys

In other news my dad has a cache of cooking equipment to replace ones used at the restaurant. I was able to snag a new Chinese vegetable cleaver. This thing is great for tackling large amounts of produce.

I also picked up a small metal lunch box from Flushing. I've seen these a lot in Taiwan and always wanted one. You can steam a little rice and fry a pork chop with some pickled vegetables and you have a nice lunch for school or work.

The Journey Continues

We have spent the afternoon boiling and a scrubbing each of the 300 bamboo leaves. Each zhong zhi will need two leaves so we're looking at 150 or so.


There will be a plain type, one with pork shitake mushrooms and dried shrimp, and the third will have a potassium carbonate mixture added (the nature of which I have not yet determined).
Sketchy solution for turning rice yellow and sticky

Also the shitake mushrooms and sweet rice are both soaking in water for three hours.
Tonight the entire family will commence wrapping...

ZHONG ZHI!

I've ventured into treacherous territory. There is way more work involved in this then I had originally anticipated. Supplies were picked up on Sunday in Flushing, Queens. The pork is marinating overnight in a mixture of rice wine, soy sauce, scallions, and ginger. Tomorrow we will soak and clean the leaves that the rice will be wrapped in. Will update soon with photos.

Grandpa's Birthday

I thought I would start things off with a collection of food made by my mother and grandmother. This is the benchmark I am setting for myself as I attempt traditional Chinese cuisine. Stewed Beef Cold Cuts
Pan Fried Porgy
Sliced Beef with Long Green Peppers
Look at these peppers!!!



And of course the obligatory sushi platter courtesy of David