又来到端午节啦,是不是很想念妈妈特制的粽子呢?除了传统的粽子外,这里还有更重口味的粽子呢,就是咖哩鸡粽子!到底什么味道呢?马上来学一学这完整版的裹粽子的技巧吧!
Ingredients | 材料 A:1kg glutinous rice (soak 6 hours and drain) | 糯米1公斤(浸泡6小时沥乾), 1 1/2 tbsp chopped garlic | 蒜茸1 1/2汤匙
Filling | 馅料:300g waxed meat (cut into pieces) | 腊肉300克(切块), 2 Chinese sausages (cut inot small pieces) | 腊肠2 1/2条(切小块), 8 salted egg yolks (halved) | 咸旦黄8粒(切半), 16 Chinese mushroom (soaked) | 香菇16朵(浸软)
Seasoning |调味料:
A:2 tbsp oyster sauce |蚝油2汤匙, 2 tbsp soy sauce |生抽2汤匙, 2 tsp salt |盐2茶匙, 2 tsp 5 spiced powder |五香粉2茶匙, drops of dark soy sauce |黑酱油少许
B: 1/2 bowl Hua Diao wine |绍兴酒1/2小碗
C:1 tsp oyster sauce | 蚝油1茶匙, 1 tbsp soy sauce |生抽1汤匙, 1 tsp sesame oil |麻油1茶匙, dash of sugar |糖少许
Some bamboo leaves and hemp strings (boil till soften) | 粽叶及水草适量(煮软)
Method | 做法: Heat 3 tbsp oil in wok, saute 1 tbsp chopped garlic until fragrant, stir in glutinous rice and seasoning A, set aside.
镬中下油3汤匙,爆香蒜茸,加入糯米及调味料A炒香,备用。 Blanch waxed meat and Chinese sausages in boiling water, drain and steam with seasoning B for 20 minutes.
腊肉、腊肠以沸水川烫后捞出沥乾,加入调味料B蒸20分钟,取出待用。 Heat 1 tbsp oil in wok, saute remaining chopped garlic until fragrant; and then toss in all remaining ingredients and Chinese mushroom, saute until fragrant.
烧热1汤匙油爆香剩余的蒜茸,加入香菇和腊味炒香,盛起待用。冬菇加入腌料C拌匀2-3小时后,蒸过备用。 Fold 2 pieces of bamboo leaf into cone shape, spoon in some glutinous rice, follow with filling and cover with rice again.
取2片粽叶背对背对叠,折成漏斗状,舀入适量糯米依序放入腊味、香菇和咸蛋黄,再舀入糯米覆盖馅料。 Fold back the bamboo leaf and form into 4 angles cone; tighten with hemp string.
将竹叶完全包折覆盖后,再顺着斗锥状将多余的竹叶覆盖包紧成四角粽,用水草绑紧。
Boil a pot of water with adequate salt, put in dumplings and make sure the water level are 2 inches above; bring to quick boil and then turn to low heat and boil for 3 hours, done.
锅中煮滚水加入适量的盐,放入粽子(水须淹盖粽子2寸高),以大火烚煮沸后转小火继煮3小时。
原食谱来自:美味风采 Oriental Cuisine
Filling | 馅料:300g waxed meat (cut into pieces) | 腊肉300克(切块), 2 Chinese sausages (cut inot small pieces) | 腊肠2 1/2条(切小块), 8 salted egg yolks (halved) | 咸旦黄8粒(切半), 16 Chinese mushroom (soaked) | 香菇16朵(浸软)
Seasoning |调味料:
A:2 tbsp oyster sauce |蚝油2汤匙, 2 tbsp soy sauce |生抽2汤匙, 2 tsp salt |盐2茶匙, 2 tsp 5 spiced powder |五香粉2茶匙, drops of dark soy sauce |黑酱油少许
B: 1/2 bowl Hua Diao wine |绍兴酒1/2小碗
C:1 tsp oyster sauce | 蚝油1茶匙, 1 tbsp soy sauce |生抽1汤匙, 1 tsp sesame oil |麻油1茶匙, dash of sugar |糖少许
Some bamboo leaves and hemp strings (boil till soften) | 粽叶及水草适量(煮软)
Method | 做法: Heat 3 tbsp oil in wok, saute 1 tbsp chopped garlic until fragrant, stir in glutinous rice and seasoning A, set aside.
镬中下油3汤匙,爆香蒜茸,加入糯米及调味料A炒香,备用。 Blanch waxed meat and Chinese sausages in boiling water, drain and steam with seasoning B for 20 minutes.
腊肉、腊肠以沸水川烫后捞出沥乾,加入调味料B蒸20分钟,取出待用。 Heat 1 tbsp oil in wok, saute remaining chopped garlic until fragrant; and then toss in all remaining ingredients and Chinese mushroom, saute until fragrant.
烧热1汤匙油爆香剩余的蒜茸,加入香菇和腊味炒香,盛起待用。冬菇加入腌料C拌匀2-3小时后,蒸过备用。 Fold 2 pieces of bamboo leaf into cone shape, spoon in some glutinous rice, follow with filling and cover with rice again.
取2片粽叶背对背对叠,折成漏斗状,舀入适量糯米依序放入腊味、香菇和咸蛋黄,再舀入糯米覆盖馅料。 Fold back the bamboo leaf and form into 4 angles cone; tighten with hemp string.
将竹叶完全包折覆盖后,再顺着斗锥状将多余的竹叶覆盖包紧成四角粽,用水草绑紧。
Boil a pot of water with adequate salt, put in dumplings and make sure the water level are 2 inches above; bring to quick boil and then turn to low heat and boil for 3 hours, done.
锅中煮滚水加入适量的盐,放入粽子(水须淹盖粽子2寸高),以大火烚煮沸后转小火继煮3小时。
原食谱来自:美味风采 Oriental Cuisine