素腊肉香菇粽
Vegetarian Waxed Meat and Mushroom Dumplings

材料A

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

材料B

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

调味料A

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

调味料B

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

做法
  1. 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。
  2. 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。
  3. 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。
  4. 放入滚水里煮约2小时半至3小时即可。
INGREDIENTS A

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

INGREDIENTS B

2 tbsp oil
15 small black mushrooms, soaked
200g mushroom meat / vegetarian mutton, sliced
200g vegetarian waxed meat

SEASONING A

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

SEASONING B

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

  1. Heat up 3 tbsp oil, sauté seasoning A till fragrant. Remove from heat, add in rice mixture and mix well.
  2. Heat up 3 tbsp oil, add in B and stir-fry till aromatic. Add in seasoning B and stir well. Dish up.
  3. 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.
  4. Bring water to boil, put in dumplings and cook for 2½ -3 hours.

本食谱摘录予
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