豆沙白果粽
Alkaline Zhang with Gingko and Red Bean Paste

材料

500g糯米,洗净,浸隔夜,滤干
3大匙油
2大匙碱水

馅料

400g市售红豆馅
10-15粒或适量煮熟白果
1张腐皮,剪小片
20片粽叶,浸软,洗净,煮过
适量咸水草,浸软,洗净, 煮过

做法
  1. 把糯米加入油和碱水,拌匀待用。
  2. 把红豆馅分成40g小团,中间包入1粒白果,搓圆,用1张腐皮包好待用。
  3. 取2片粽叶折成三角形,放人1大匙糯米,中间放入1粒馅料,再加入1大匙糯米,折成四角形,用咸水草扎紧。
  4. 放入滚水煮约3小时即可。
INGREDIENTS

500g glutinous rice, washed, soaked overnight and drained
3 tbsp oil
2 tbsp alkaline water

Filling

400g red bean paste filling
10-15 cooked gingko nuts
1 piece bean curd skin
20 pieces zhang leaves, soaked, washed and blanched
Some hemp string, soaked, washed and blanched

METHOD

  1. Mix glutinous rice with oil and alkaline water. Set aside for later use.
  2. Divide red bean paste into 40g each part, wrap in gingko nut and shape into balls. Then wrap the filling with bean curd skin.
  3. Using 2 pieces of leaves to fold into a cone. Fill in 1 tbsp rice, fill a portion of filling in the center and top with another 1 tbsp rice. Press and cover with extended ends of leaves and form into the shape of dumpling. Tie and secure with the hemp.
  4. Bring water to boil, put in dumplings and cook for 3 hours.

本食谱摘录予
cover-01-01