鹹肉粽基本材料 :
- 糯米 600克
- 去皮綠豆 75克
- 粽葉 30片
- 鹹水草 12條
- 冬菇 3隻
- 五花腩 225克
- 咸蛋 6隻
鹹肉粽五花腩調味料 :
- 生抽 2茶匙
- 糖 1茶匙
- 鹽 1茶匙
- 五香粉 1/2茶匙
- 酒 1茶匙
- 五花腩用調味料醃製,備用。
- 洗淨糯米和綠豆,分別浸泡2小時後,隔去水份,拌入米的調味料。
- 沖洗粽葉後,用熱水浸泡粽葉及咸水草約兩小時,直至粽葉和鹹水草已經柔軟。取出並印乾後再修剪頭尾。
- 將冬菇剪腳並浸軟後切細,將咸蛋去殼後取蛋黃。
包粽啦!
- 取出2片粽葉,交叉疊摺成3角頂部。然後放入1湯匙白糯米、1湯匙綠豆,再放入冬菇、五花腩、咸蛋,最後加上4湯匙白糯米。
- 取出另外2片粽葉,蓋上、將頭尾接入。綁上另外兩片粽葉,再將頭尾收好,用2條己打結的咸水草包紮成粽形。
- 將粽子放入沸水當中煮3小時,注意要定時加入沸水確保沸水浸過粽子,取出放涼後,即可食用。
- 粽葉的光滑面朝內包紮,會比較不容易粘米,更容易包好。
- 將粽葉折疊成杯形的時候,內側可以稍短一些,會較容易成型
- 將粽子合起來的時候,建議一隻手捏著粽子兩端,另一隻手再拿取另一塊粽葉蓋上,可確保粽餡不會散掉。
96 留言
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由 sam smith
Apr 22, 2023