梅菜扣素鸭粽
Preserved Vegetables and Vegetarian Duck Dumplings

材料A

500g糯米,泡6小时,洗净,滤干
200g糙米,泡6小时,洗净,滤干

材料B

3大匙油
100g小干香菇,浸软
400g梅菜,洗净,切小段
300g素鸭肉,切小块
300g鸡腿菇,切小块
400g芋头,切小块,炸熟

调味料(拌匀)

300ml水
½大匙素蚝油
½大匙麻油
½大匙生抽
½大匙黑酱油
½大匙台湾酱油膏
1小匙糖
1小匙五香粉
1小匙香菇味素
30片粽叶,洗净,浸软,煮过
1把咸水草,洗净,浸软,煮过

做法
  1. 烧热油,放入香菇炒香,加入其余材料B炒匀,加入调味料,拌煮至干香,盛起,待用。
  2. 把2片粽叶折成三角形,放入2大匙米,中间放入炒香的料各一块,再放上2大匙米,折成粽子形,用咸水草扎紧。
  3. 放入滚水里煮约2小时半至3小时即可。
INGREDIENTS A

500g glutinous rice, soaked for 6 hours, washed and drained
200g brown rice, washed, soaked for 6 hours, washed and drained

INGREDIENTS B

3 tbsp oil
100g small black mushrooms, soaked
400g preserved vegetables / mei cai, washed and cut into pieces
300g vegetarian duck meat, cut into small pieces
300g king mushrooms, cut into small pieces
400g yam, cut into small pieces and fried

Seasoning (Mixed Well)

300ml water
½ tbsp vegetarian oyster sauce
½ tbsp sesame oil
½ tbsp light soya sauce
½ tbsp. dark soya sauce
½ tbsp Taiwanese thick soya sauce
1 tsp sugar
1 tsp five spice powder
1 tsp mushroom seasoning
30 pieces zhang leaves, washed, soaked and blanched
1 bundle hemp string, washed, soaked and blanched

METHOD

  1. Heat up oil, stir-fry black mushrooms till fragrant. Add in the remaining B and stir well. Add in seasoning and stir- fry till dry and aromatic. Dish up.
  2. Using 2 pieces of leaves to fold into a cone. Fill in 2 tbsp rice mixture, ingredients B and top with another 2 tbsp rice mixture. Press and cover with extended ends of leaves and form into the shape of dumpling. Tie and secure with the hemp.
  3. Bring water to boil, put in dumplings and cook for 21/2-3 hours.

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