Making Taiwanese Zongzi

Fen and the First Lady of Taiwanese Cuisine guide viewers through making zongzi for the Dragon Boat Festival. They discuss ingredients, preparation, and cooking techniques, emphasizing the importance of shallots for flavor. The video concludes with tips on wrapping, cooking, and preserving zongzi.

What festival is approaching in the video?

• Lantern Festival

• Mid-Autumn Festival

• Dragon Boat Festival

• Chinese New Year

How much glutinous rice is used in the recipe?

• 2.5 kg

• 2 kg

• 1.5 kg

• 1 kg

Why do they cut the shallots one by one?

• To make them look nicer

• To make them cook faster

• To check if they are bad inside

• To remove the outer layer

What is the purpose of frying the dried shrimps?

• To make them softer

• To make them crispy

• To remove the raw smell

• To add color

Why is it important to add shallots to the zongzi?

• They help in binding the ingredients

• They make the zongzi softer

• They are the essence of the flavor

• They add color

What is the advantage of not soaking the rice in water?

• It retains more nutrients

• It cooks faster

• It becomes more fragrant with the shallot gravy

• It is better for the stomach

How should the bamboo leaves be washed?

• By soaking them in water and scrubbing with a scouring pad

• By boiling them

• By rinsing them under running water

• By soaking them in vinegar

How long should the zongzi be cooked in a pressure cooker?

• 1.5 hours

• 2.5 hours

• 2 hours

• 1 hour

What should be done if the zongzi is not soft enough after cooking?

• Cook for another 5 minutes with the lid open

• Cook for another 10 minutes with the lid closed

• Add more water and cook again

• Let it sit for a while

At what temperature should the zongzi be preserved?

• Below -18 degrees Celsius

• Below -25 degrees Celsius

• Below -10 degrees Celsius

• Below 0 degrees Celsius