{"id":144957,"title":"Otantik \u00c7in Usul\u00fc Zongzi","modified":"2026-06-16T15:47:12+02:00","plain":"\u00c7in Ejderha Kay\u0131\u011f\u0131 Festivali’ni geleneksel bi\u00e7imde kutlamak i\u00e7in nefis bir zongzi tarifi\n\n\n\nZongzi nedir?\n\n\n\nZongzi (\u54b8\u8089\u7cbd), en basit h\u00e2liyle i\u00e7 har\u00e7la doldurulup bambu yapraklar\u0131na sar\u0131lan yap\u0131\u015fkan pirin\u00e7tir. Olduk\u00e7a etkileyici say\u0131da \u00e7e\u015fidi vard\u0131r: kimi tatl\u0131, kimi tuzludur; ayr\u0131ca farkl\u0131 t\u00fcrde yapraklarla da haz\u0131rlanabilir.\n\n\n\n\u0130\u00e7 har\u00e7 se\u00e7enekleri neredeyse sonsuzdur; deniz \u00fcr\u00fcnlerinden marine edilmi\u015f etlere, bakliyatlara kadar uzan\u0131r.\n\n\n\nBenim ilk tan\u0131\u015ft\u0131\u011f\u0131m versiyon, ma\u015f fasulyesi, kurutulmu\u015f deniz \u00fcr\u00fcnleri ve marine edilmi\u015f domuz g\u00f6be\u011fiyle haz\u0131rlanan tuzlu bir Kanton usul\u00fc zongziydi. Pi\u015firme s\u0131ras\u0131nda domuz g\u00f6be\u011finin ya\u011f\u0131 pirince i\u015fleyerek ger\u00e7ekten nefis, yo\u011fun aromal\u0131 bir lezzet yarat\u0131r. Bu yemek \u00e7o\u011funlukla Ejderha Kay\u0131\u011f\u0131 Festivali i\u00e7in haz\u0131rlan\u0131r; ama haz\u0131rlamas\u0131 biraz uzun s\u00fcrse de her zaman afiyetle yenir.\n\n\n\nPi\u015fme s\u00fcresi uzun ama sonu\u00e7 buna fazlas\u0131yla de\u011fer!\n\n\n\nZongzi ve \u00c7in Ejderha Kay\u0131\u011f\u0131 Festivali\n\n\n\n\u00c7inliler, 2300 y\u0131l \u00f6nce Chu Devleti’nde ya\u015fam\u0131\u015f \u00fcnl\u00fc \u00c7inli \u015fair Qu Yuan’\u0131 anmak i\u00e7in Ejderha Kay\u0131\u011f\u0131 Festivali s\u0131ras\u0131nda zongzi yerler.\n\n\n\nEfsaneye g\u00f6re, yerinde \u00f6\u011f\u00fctleriyle sayg\u0131 g\u00f6ren bir devlet g\u00f6revlisi olan Qu Yuan, baz\u0131 saray mensuplar\u0131n\u0131n k\u0131skan\u00e7l\u0131\u011f\u0131 ve iftiralar\u0131 y\u00fcz\u00fcnden kral taraf\u0131ndan s\u00fcrg\u00fcne g\u00f6nderildi.\n\n\n\nUzak bir b\u00f6lgeye s\u00fcrg\u00fcn edilen Qu Yuan, \u00fclkesinin \u00e7\u00f6k\u00fc\u015f\u00fcne \u00e7aresizce tan\u0131k oldu ve art\u0131k ona hizmet edememenin verdi\u011fi umutsuzlukla kendini Miluo Nehri’ne att\u0131. K\u00f6yl\u00fcler, bedenini bal\u0131klardan korumak i\u00e7in nehre yap\u0131\u015fkan pirin\u00e7 att\u0131lar.\n\n\n\nEfsanenin bir ba\u015fka b\u00f6l\u00fcm\u00fcne g\u00f6re Qu Yuan, bir bal\u0131k\u00e7\u0131n\u0131n r\u00fcyas\u0131nda g\u00f6r\u00fcnerek nehirdeki bir ejderhan\u0131n pirinci bal\u0131klar yerine yedi\u011fini s\u00f6ylemi\u015ftir. Ejderhay\u0131 korkutup bedenini korumak i\u00e7in zongzilere pelin otu yapraklar\u0131 ve be\u015f renkli ipler eklenmesini \u00f6\u011f\u00fctlemi\u015ftir. O g\u00fcnden beri \u00c7inliler, ay takviminin 5. ay\u0131n\u0131n 5. g\u00fcn\u00fcnde zongzi yiyip ejderha kay\u0131\u011f\u0131 yar\u0131\u015flar\u0131na kat\u0131larak Ejderha Kay\u0131\u011f\u0131 Festivali’ni kutlar.\n\n\n\nZongzi, Qu Yuan’a ve onun vatanseverlik, \u00f6zgecilik ve d\u00fcr\u00fcstl\u00fck de\u011ferlerine duyulan sayg\u0131n\u0131n simgesi h\u00e2line gelmi\u015ftir. Bu bayram ayn\u0131 zamanda cenaze rit\u00fcellerini ve anne babaya sayg\u0131 gelene\u011fini ya\u015fat\u0131rken, \u00c7in k\u00fclt\u00fcr\u00fcne derinden k\u00f6k salm\u0131\u015f ejderha k\u00fclt\u00fc miras\u0131n\u0131 da yans\u0131t\u0131r.\n\n\n\nZongzi'nin temel malzemeleri\n\n\n\nDomuz eti: Burada en iyi se\u00e7im, g\u00fczelce ya\u011fl\u0131 bir domuz g\u00f6be\u011fidir. \u00c7\u00fcnk\u00fc ya\u011f, pi\u015ferken yava\u015f yava\u015f erir ve pirince t\u00fcm lezzetini verir.\n\n\n\nYap\u0131\u015fkan pirin\u00e7: Burada dikkat: Vietnam mutfa\u011f\u0131nda, \u00c7in mutfa\u011f\u0131nda ya da Tay mutfa\u011f\u0131nda kullan\u0131lan klasik yap\u0131\u015fkan pirin\u00e7ten s\u00f6z etmiyoruz. Bulman\u0131z gereken \u00fcr\u00fcn, k\u0131sa taneli yap\u0131\u015fkan pirin\u00e7tir. Amilopektin oran\u0131 daha y\u00fcksektir; bu da zongzinin daha iyi toparlanmas\u0131n\u0131 sa\u011flar. Genellikle tatl\u0131larda kullan\u0131lan yap\u0131\u015fkan pirin\u00e7 t\u00fcr\u00fc budur. Congee’de kullan\u0131lan yasemin pirinciyle kar\u0131\u015ft\u0131rmay\u0131n.\n\n\n\nAsya marketinde buldu\u011fum paket \u015f\u00f6yle g\u00f6r\u00fcn\u00fcyor:\n\n\n\n\n\n\n\nA\u015fa\u011f\u0131da da, g\u00f6z\u00fcn\u00fczde canland\u0131rabilmeniz ve yukar\u0131daki paketi bulamazsan\u0131z kendi ba\u015f\u0131n\u0131za ay\u0131rt edebilmeniz i\u00e7in, klasik yani uzun taneli yap\u0131\u015fkan pirin\u00e7le k\u0131sa bir kar\u015f\u0131la\u015ft\u0131rma var:\n\n\n\nTanelerin boyunda belirgin bir fark var. G\u00f6r\u00fcn\u00fc\u015f\u00fc neredeyse japonica pirincini and\u0131r\u0131yor.\n\n\n\nBambu yapraklar\u0131: Tazesini bulma \u015fans\u0131n\u0131z varsa (dikkat: her t\u00fcr yenilebilir de\u011fildir), hi\u00e7 ka\u00e7\u0131rmay\u0131n! Yoksa Asya marketlerinde kurutulmu\u015f olanlar\u0131n\u0131 kolayca bulabilirsiniz. Sadece bir gece \u00f6nceden suda bekletmeniz yeterli. En k\u00f6t\u00fc ihtimalle pi\u015firme k\u00e2\u011f\u0131d\u0131 kullanabilirsiniz.\n\n\n\nMa\u015f fasulyesi: Dahl’da ve pek \u00e7ok Asya tatl\u0131s\u0131nda da kullan\u0131l\u0131r; \u00f6rne\u011fin tatland\u0131r\u0131lm\u0131\u015f ma\u015f fasulyesi ezmesi yap\u0131m\u0131nda.\n\n\n\nK\u0131rm\u0131z\u0131 fermente tofu suyu (\u5357\u4e73): Bu son derece lezzetli k\u00fc\u00e7\u00fck k\u00fcpler, pilav\u0131n ve ba\u015fka yemeklerin \u00fczerine harika bir dokunu\u015f olabilir. Burada ise yaln\u0131zca suyuna ihtiyac\u0131m\u0131z var. Referans olmas\u0131 i\u00e7in, ambalaj\u0131 \u015f\u00f6yle g\u00f6r\u00fcn\u00fcyor:\n\n\n\n\n\n\n\nKurutulmu\u015f karides: Asya marketlerinde kolayca bulabilirsiniz.\n\n\n\nShaoxing \u015farab\u0131: \u00c7in mutfa\u011f\u0131nda s\u0131k kullan\u0131lan klasik bir pirin\u00e7 \u015farab\u0131d\u0131r; yerine kuru \u015feri kullanabilirsiniz.\n\n\n\nA\u00e7\u0131k soya sosu: Her yerde bulunan klasik tuzlu soya sosudur.\n\n\n\n\u00c7in 5 baharat\u0131: G\u00fcn\u00fcm\u00fczde bunu s\u0131radan marketlerde bile kolayca bulabilirsiniz; ama gerekirse benim \u00c7in 5 baharat tozu tarifim de var.\n\n\n\nSusam ya\u011f\u0131: Bu tarifte yerine yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131 kullanabilirsiniz.\n\n\n\n\n\n\tOtantik \u00c7in Usul\u00fc Zongzi\n\t\t\n\t\t\t\n\t\n\t\tFicelle de boulanger pour attacher les zongzi\t\n\t\n\t\t24 adet bambu yapra\u011f\u0131 (taze veya kurutulmu\u015f; alternatif olarak ya\u011fl\u0131 ka\u011f\u0131t)Pirin\u00e7200 g yap\u0131\u015fkan pirin\u00e7 (k\u0131sa taneli)0.5 yemek ka\u015f\u0131\u011f\u0131 tuz20 g susam ya\u011f\u0131Ma\u015f fasulyesi100 g ma\u015f fasulyesi1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuzEt80 g domuz g\u00f6be\u011fi (\u4e94\u82b1\u8089, ince ince dilimlenmi\u015f)1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker1 \u00e7ay ka\u015f\u0131\u011f\u0131 be\u015f baharat tozu1 \u00e7ay ka\u015f\u0131\u011f\u0131 Shaoxing \u015farab\u01312 \u00e7ay ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu1.5 yemek ka\u015f\u0131\u011f\u0131 k\u0131rm\u0131z\u0131 fermente tofu salamuras\u0131Mantar12 g shiitake mantar\u0131 (kurutulmu\u015f)0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker1 \u00e7ay ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu1 \u00e7ay ka\u015f\u0131\u011f\u0131 susam ya\u011f\u013110 g kurutulmu\u015f karidesServis i\u00e7in1 yemek ka\u015f\u0131\u011f\u0131 siyah pirin\u00e7 sirkesi1 yemek ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu\t\n\t\n\t\tBir g\u00fcn \u00f6ncedenYap\u0131\u015fkan pirinci ve ma\u015f fasulyesini iyice y\u0131kay\u0131n; ard\u0131ndan ayr\u0131 kaplarda 5-8 saat veya bir gece boyunca suda bekletin.Mantarlar\u0131 ve kurutulmu\u015f karidesleri y\u0131kay\u0131p so\u011fuk suda bir gece bekletin. Mantarlar\u0131n tamamen suya batmas\u0131 i\u00e7in \u00fczerlerine bir a\u011f\u0131rl\u0131k koyun; aksi halde y\u00fczeye \u00e7\u0131kabilirler.Domuz g\u00f6be\u011fini ince ince dilimleyin; \u015feker, be\u015f baharat tozu, Shaoxing \u015farab\u0131, a\u00e7\u0131k soya sosu ve k\u0131rm\u0131z\u0131 fermente tofu salamuras\u0131yla marine edin. Buzdolab\u0131nda bir gece dinlendirin.Kurutulmu\u015f bambu yapra\u011f\u0131 kullan\u0131yorsan\u0131z, bunlar\u0131 da so\u011fuk suda bir gece bekletin. Mantarlarda oldu\u011fu gibi, t\u00fcm yapraklar\u0131n tamamen suya batt\u0131\u011f\u0131ndan emin olun.Haz\u0131rl\u0131k g\u00fcn\u00fcPirinci ve ma\u015f fasulyesini yar\u0131m saat boyunca s\u00fcz\u00fclmeye b\u0131rak\u0131n.Pirinci tuz ve susam ya\u011f\u0131yla, ma\u015f fasulyesini ise tuzla kar\u0131\u015ft\u0131r\u0131n.Mantarlar\u0131 s\u00fcz\u00fcn.Mantarlar\u0131n saplar\u0131n\u0131 ay\u0131klay\u0131n, do\u011fray\u0131n ve tuz, \u015feker, a\u00e7\u0131k soya sosu ile susam ya\u011f\u0131yla 10 dakika marine edin.Karidesleri s\u00fcz\u00fcp ince ince do\u011fray\u0131n.Bambu yapraklar\u0131ndaki fazla suyu al\u0131n, ard\u0131ndan sivri u\u00e7lar\u0131n\u0131 kesin.Zongzi sar\u0131m\u0131\u0130ki bambu yapra\u011f\u0131n\u0131, p\u00fcr\u00fczs\u00fcz y\u00fczeyleri yukar\u0131 bakacak \u015fekilde, yakla\u015f\u0131k 2,5 cm \u00fcst \u00fcste gelecek bi\u00e7imde yerle\u015ftirin.Yapraklar\u0131 koni \u015fekline getirin.Koninin i\u00e7ine, p\u00fcr\u00fczs\u00fcz y\u00fczeyi yukar\u0131 bakacak \u015fekilde, iki yapra\u011f\u0131n aras\u0131na bir yaprak daha yerle\u015ftirin.S\u0131ras\u0131yla 1 yemek ka\u015f\u0131\u011f\u0131 yap\u0131\u015fkan pirin\u00e7, 0.5 yemek ka\u015f\u0131\u011f\u0131 ma\u015f fasulyesi, 2-3 dilim domuz g\u00f6be\u011fi, bir tutam mantar, bir tutam kurutulmu\u015f karides, 0.5 yemek ka\u015f\u0131\u011f\u0131 ma\u015f fasulyesi ve 1 yemek ka\u015f\u0131\u011f\u0131 yap\u0131\u015fkan pirin\u00e7 ekleyin. Her katman\u0131 hafif\u00e7e bast\u0131r\u0131n.Yapraklar\u0131 katlay\u0131p s\u0131k\u0131ca sar\u0131n ve d\u00fczg\u00fcn, kompakt bir paket olu\u015fturun.\u0130ple ba\u011flay\u0131n. Katlama tekni\u011fini g\u00f6stermek i\u00e7in yak\u0131nda bir video \u00e7ekece\u011fim; o zamana kadar YouTube'da pek \u00e7ok faydal\u0131 anlat\u0131m bulabilirsiniz.Suyu kaynat\u0131n, zongzileri ekleyin ve ard\u0131ndan oca\u011f\u0131 en k\u0131s\u0131k ate\u015fe al\u0131n. Kapa\u011f\u0131n\u0131 kapat\u0131p 4-5 saat pi\u015firin.Zongzileri sudan \u00e7\u0131kar\u0131n ve oda s\u0131cakl\u0131\u011f\u0131nda so\u011fumaya b\u0131rak\u0131n. Pirincin tam olarak \u015fekil almas\u0131 biraz zaman alacakt\u0131r. Zongziler ertesi g\u00fcn daha da lezzetli olur.Zongzileri 5-10 dakika buharda \u0131s\u0131t\u0131n ya da hafif\u00e7e nemlendirip 1 dakika mikrodalgada \u0131s\u0131t\u0131n.Ben \u00fczerine biraz a\u00e7\u0131k soya sosu ve siyah pirin\u00e7 sirkesi gezdirmeyi seviyorum.\t\n\t\n\t\tBurada \u00f6nemli bir ayr\u0131m var: Vietnam, \u00c7in veya Tay mutfa\u011f\u0131nda kullan\u0131lan klasik yap\u0131\u015fkan pirin\u00e7ten s\u00f6z etmiyoruz. Bu tarif i\u00e7in k\u0131sa taneli yap\u0131\u015fkan pirin\u00e7 bulman\u0131z gerekir. Amylopektin oran\u0131 daha y\u00fcksek oldu\u011fu i\u00e7in zongziler daha iyi toparlan\u0131r ve \u015feklini daha iyi korur. Bu, genellikle tatl\u0131larda kullan\u0131lan yap\u0131\u015fkan pirin\u00e7 t\u00fcr\u00fcd\u00fcr.\n\t\n\t\n\t\tPlat principalChinoise\t\n\n\n\n\n\nKaynaklar\n\n\n\nTarifi haz\u0131rlarken \u201cChinese Cooking Demystified\u201din tarifini temel ald\u0131m; marine oranlar\u0131n\u0131 da lezzeti biraz daha belirginle\u015ftirmek i\u00e7in uyarlad\u0131m.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144957"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144957\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/16548"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}