Chickpea Bacon Zongzi
by Tian Luo girl
Favorite
Difficulty
Normal
Time
2h
Serving
2
Presumably everyone has eaten a lot of salty and sweet rice dumplings. Unsurprisingly, every time it comes, I will fry the "salty and sweet rice dumplings" again...
I don’t know if you have noticed that some foreign brands are struggling to gain share in the Chinese market, such as Haagen-Dazs mooncakes and Starbucks rice dumplings, while local brands seem to plan to play more tricks, such as Sanquan’s. What kind of ice cream zongzi? It seems that zongzi, whether salty or sweet, is a big cake with market opportunities~
I have always planned this taste of zongzi, but I don’t know if it’s delicious or not. After it’s done, it’s taken to the office and it’s sorted out at once. Everyone seems to like it~ In fact, I think the highlight is the chickpeas. , Half of the bacon is matched with mashed potatoes or sweet corn, so no one guessed that it was chickpeas when I posted the photos. The chickpea room is a more western-style ingredient. The first time I ate it in Xinjiang's pilaf, I immediately fell in love with it. It contains more starch than soybeans, so the taste is very soft and waxy, a bit like yellow peas. But not as crispy as yellow peas. Not only that, it is said to contain high nutritional value, and it is a natural and healthy food!
I don’t know if you have noticed that some foreign brands are struggling to gain share in the Chinese market, such as Haagen-Dazs mooncakes and Starbucks rice dumplings, while local brands seem to plan to play more tricks, such as Sanquan’s. What kind of ice cream zongzi? It seems that zongzi, whether salty or sweet, is a big cake with market opportunities~
I have always planned this taste of zongzi, but I don’t know if it’s delicious or not. After it’s done, it’s taken to the office and it’s sorted out at once. Everyone seems to like it~ In fact, I think the highlight is the chickpeas. , Half of the bacon is matched with mashed potatoes or sweet corn, so no one guessed that it was chickpeas when I posted the photos. The chickpea room is a more western-style ingredient. The first time I ate it in Xinjiang's pilaf, I immediately fell in love with it. It contains more starch than soybeans, so the taste is very soft and waxy, a bit like yellow peas. But not as crispy as yellow peas. Not only that, it is said to contain high nutritional value, and it is a natural and healthy food!
