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Taiwanese Sticky Rice (Ròu Zòng)
Taiwanese Sticky Rice (Ròu Zòng)

Before you jump to Taiwanese Sticky Rice (Ròu Zòng) recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Explanations Why Eating Apples Is Good.

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More than likely you know that fruits and vegetables will give you many of the vitamins you need to have to stay healthy, and apples are typically the item that most men and women have in their houses, but why? The very first thing you should realize is that apples possess more vitamins and minerals than various other fruits.. Several of the major minerals you will come across in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, and also other trace minerals. And you’ll also come across vitamins in your apples such as, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and various other trace vitamins.

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We hope you got benefit from reading it, now let’s go back to taiwanese sticky rice (ròu zòng) recipe. You can cook taiwanese sticky rice (ròu zòng) using 10 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Taiwanese Sticky Rice (Ròu Zòng):
  1. Use 540 ml Mochi rice
  2. Use 100 grams Pork (pork off cuts or pork belly)
  3. Prepare 100 grams Cooked bamboo shoots
  4. You need 3 Dried shiitake mushrooms
  5. Take 8 cm Carrot (optional)
  6. Take Soup seasonings
  7. Take 2 tbsp Soy sauce
  8. Provide 2 tbsp Sake
  9. Get 1 tsp Sugar
  10. You need 1 tsp Salt
Steps to make Taiwanese Sticky Rice (Ròu Zòng):
  1. Wash the mochi rice and drain.
  2. These are the ingredients except the mochi rice. Soak the dried shiitake in lukewarm water to rehydrate (you will be using the soaking water for the soup).
  3. Blanch the bamboo shoots and coarsely chop them. Coarsely chop the pork, carrot and rehydrated shiitake as well.
  4. Add water to the shiitake soaking water to make it to 2 cups (400 ml). Add the seasoning ingredients to make the soup.
  5. Heat vegetable oil (not listed) in a frying pan, stir-fry the pork, then add the bamboo shoots and carrot and stir-fry.
  6. Add the soup from Step 4, bring it to a boil, and transfer to a bowl.
  7. In the same frying pan, add the drained mochi rice, and stir-fry until it becomes whitish to evaporate the moisture from the rice. Don't let it burn!
  8. Once the moisture from the rice has evaporated, add the soup, and let the rice absorb the soup well.
  9. Add the other ingredients, and stir-fry to evaporate the moisture.
  10. Transfer to a steamer lined with parchment paper, and steam for 25 minutes over high heat.
  11. It's done!

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