素腊肉香菇粽
Vegetarian Waxed Meat and Mushroom Dumplings
300g黑糯米，洗净，泡隔夜，滤干
150g糙米，洗净，泡隔夜，滤干
150g糯米，洗净，泡隔夜，滤干
3大匙油
2大匙油
15朵小香菇，浸软
200g香菇肉／素羊肉 ，切块
200g素腊肉，切块
1大匙生抽
1大匙黑酱油
1大匙酱油膏
1大匙麻油
1小匙素肉粉
1小匙香菇味素
1小匙盐
½小匙盐
½小匙糖
½小匙香菇味素
½小匙胡椒粉
½大匙黑酱油
½大匙素蚝油
½大匙生抽
½大匙麻油
30片粽叶，浸软，煮过
1把咸水草，浸软，煮过
- 烧热3大匙油，加入调味料A炒香，熄火，加入浸好的米拌炒均匀，待用。
- 烧热2大匙油，炒香其余材料B，加入调味料B，拌炒均匀，盛起，待用。
- 把2片粽叶折成三角形，放入2大匙炒香的米，中间放入炒香的料各一块。再放上2大匙炒香的米折成四角形，用咸水草扎紧。
- 放入滚水里煮约2小时半至3小时即可。
300g black glutinous rice, washed, soaked overnight and drained
150g brown rice, washed, soaked overnight and drained
150g glutinous rice, washed, soaked overnight and drained
3 tbsp oil
2 tbsp oil
15 small black mushrooms, soaked
200g mushroom meat / vegetarian mutton, sliced
200g vegetarian waxed meat
1 tbsp light soya sauce
1 tbsp thick soya sauce
1 tbsp sesame oil
1 tsp vegetarian meat powder
1 tsp mushroom seasoning
1 tsp salt
½ tsp salt
½ tsp sugar
½ tsp mushroom seasoning
½ tsp pepper
½ tbsp dark soya sauce
½ tbsp vegetarian oyster sauce
½ tbsp light soya sauce
½ tbsp sesame oil
30 pieces zhang leaves, soaked and blanched
1 bundle hemp string, soaked and blanched
METHOD
- Heat up 3 tbsp oil, sauté seasoning A till fragrant. Remove from heat, add in rice mixture and mix well.
- Heat up 3 tbsp oil, add in B and stir-fry till aromatic. Add in seasoning B and stir well. Dish up.
- 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.
- Bring water to boil, put in dumplings and cook for 2½ -3 hours.
本食谱摘录予
