Ingredients | 材料：100g black eyed peas | 眉豆 100克, 5 pcs Chinese mushrooms | 冬菇 5朵, 500g glutinous rice | 糯米 500克, 1 stalk sweet preserved mustard green | 甜梅菜 1小棵, 100g vegetarian meat / soy meat slices | 素肉 100克, 5 pcs chestnut flesh | 栗子肉 5粒, 2 tbsp sesame oil | 麻油 2汤匙, 2 tbsp cooking oil | 麻油 2汤匙
Seasonings A | 调味料A :2 tbsp sugar | 糖 2汤匙, 1 tbsp light soy sauce | 生抽 1汤匙, 2 tsp five spice powder | 五香粉 2茶匙, A dash of dark soy sauce | 黑酱油 少许, A pinch of ground pepper | 胡椒粉 少许
Seasonings B | 调味料B :1 tbsp sesame oil | 麻油 1汤匙, 1 tbsp cooking oil | 油 1汤匙, 1 tbsp light soy sauce | 生抽 1汤匙, 1 tbsp sugar | 糖 1汤匙, 1 tsp five spice powder | 五香粉 1茶匙, A pinch of salt | 盐 少许
Utensils for wrapping | 裹粽用具:20 pcs reed leaves / bamboo leaves | 粽叶 20片, 1 bundledumpling straws / plastic strings | 绳子 1束
Preparations | 准备工作:
1. Rinse black eyed peas and soak in water for 2 hours. Drain.
眉豆洗净，浸水2小时，沥干。
2. Rinse glutinous rice and soak in water for 2 hours. Drain.
糯米洗净，浸水2小时，沥干。
3. Soak chestnuts and vegetarian meat slices separately and chop.
栗子和素肉分别浸软，切碎。
4. Soak sweet preserved mustard green and cut into small pieces.
梅菜浸水后切碎。
5. Soak Chinese mushrooms until soft, squeeze dry and cut into pieces.
冬菇浸水至软，挤干后切小块。
6. Scald reed leaves in boiling water, remove and wash to clean.
粽叶以沸水烫软，取出刷洗干净。 Method | 做法:
1. Heat up 1 tbsp sesame oil and 1 tbsp cooking oil in a wok. Stir-fry Chinese mushroom, chestnut, soy meat slices and preserved mustard until fragrant.
锅中烧热1汤匙麻油和1汤匙油，加入冬菇、栗子、素肉和梅菜炒香。
2. Add Seasonings A, stir-fry until fragrant over high heat and reduce to low heat to stir-fry until well mixed. Remove from the wok and the filling is ready.
加入调味料A，以大火炒香后转小火炒匀。起锅，即成馅料。
3. Heat up 1 tbsp sesame oil and 1 tbsp cooking oil in the same wok, put in glutinous rice, black eyed peas and Seasonings B, stir-fry for 5 minutes until fragrant. Remove.
原锅烧热1汤匙麻油和1汤匙油，加入糯米、眉豆和调味料B，炒5分钟至香。起锅备用。
4. Stack up 2 pieces of reed leaves and fold into a cone shape. Put 1 tbsp rice into the cone.
将两片粽叶叠起，折成锥形，放入1汤匙糯米料。
5. Add 1/2 or 1 tbsp filling on the rice, and cover the filling with another tbsp rice.
加入 1/2 至1汤匙炒好的馅料，再加入1 汤匙糯米料覆盖馅料。
6. Fold the leaves and wrap the dumpling up. Tie the dumpling with a straw. Repeat with the rest of the ingredients and make 10 dumplings.
棕叶往下折，覆盖糯米，裹好后用绳子绑紧。重复制作10粒粽子。
7. Bring a pot of water to a boil. Add dumplings, cover with a lid and cook over medium low heat for 1 to 2 hours until the dumplings are cooked and soft.
煮沸一锅水，放入裹好的粽子，加盖，以中小火煮约1-2小时至粽子软熟即可。
食谱可从各大众书局购买。
原食谱来自
