越南黑胡椒滷肉粽
Vietnamese Black Pepper Pork Belly Chang
材料A

1kg糯米
30片大型粽叶 (适量粽绳,泡软)

调味料A

1 1/2小匙盐
1/2小匙鸡精粉
1小匙胡椒粉
4大匙蒜葱油
1大匙麻油
1大匙糖

材料B

600g花肉 (切成15块)

调味料B

1小匙盐
1小匙黑胡椒碎
1小匙糖
2大匙蒜葱油

材料C

300g绿豆瓣 (洗干净,滤干水)

腌料

1 1/2大匙鱼露
1大匙蚝油
2小匙黑胡椒碎
1/2大匙麻油
1/2大匙黑酱油
1/2糖
2大匙油
2大匙葱头仔碎
2大匙蒜茸

做法
  1. 把糯米洗干净,浸水4小时或隔夜,滤干水,加入调味料A拌匀备用。
  2. 把粽叶浸隔夜,煮软,抹干净,备用。
  3. 把肉块加入腌料拌匀,腌2小时,把材料C加入调味料B拌匀。
  4. 把2片粽叶,叶尖对叶尖叠好折成漏斗型,放入1 1/2大匙准备好的糯米、一块肉和一大匙绿豆瓣,再加满糯米,囊好用粽绳绑好。
  5. 放入滚水里煮4小时*,拿起吊起滴干水即可。
INGREDIENTS A

1 kg glutinous rice
30 pieces big size bamboo leaf (Some hemp strings, soaked)

SEASONING A

1 1/2 tsp salt
1/2 tsp chicken stock granules
1 tsp pepper
4 tbsp fried garlic and shallot oil
1 tbsp sesame oil
1 tbsp sugar

INGREDIENTS B

600 g pork belly (cut into 15 pieces)

SEASONING B

1 tsp salt
1 tsp ground black pepper
1 tsp sugar
2 tbsp fried garlic & shallot oil

INGREDIENTS C

300 g split green beans (cleaned and drained)

MARINADE

1 1/2 tbsp fish sauce
1 tbsp oyster sauce
2 tsp ground black pepper
1/2 tbsp sesame oil
1/2 tbsp dark soya sauce
1/2 tbsp sugar
2 tbsp oil
2 tbsp chopped shallot
2 tbsp chopped garlic

METHOD

  1. Clean the glutinous rice. Soak 4 hours or overnight. Drain well and mix with seasoning A.
  2. Soak bamboo leaves for overnight. Blanch in water until soft. Drain and pat dry. Set aside.
  3. Mix pork belly with marinade and marinade for 2 hours. Combine ingredient C with seasoning B and mix well.
  4. Using 2 pieces of bamboo leaf to fold into a cone. Fill in 1 1/2 tbsp glutinous rice, 1 piece marinated pork belly, 1 tbsp split green beans and top with glutinous rice. Press and cover with the extended ends of leaves and form into the shape of dumpling. Tie and secure with hemp string. Repeat the same until all the ingredients are used up.
  5. Cook the dumplings in boiling water for 4 hours*. Remove and hang them to drain off excess water.

本食谱摘录予

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