Hokkien Style Glutinous Rice Dumplings Recipe 福建肉粽食谱

Hokkien Style Glutinous Rice Dumplings Recipe 福建肉粽食谱

制作: 18-20个粽子 Yield: 18-20 dumplings

材料 / Ingredient ：

１	廣德肉粽材料配套 x 1 KwongTuck Hokkien Style Glutinous Rice Dumplings Pre-Packed Ingredient
２	500克五花肉 / 500g Pork Belly
3	糯米腌料 / Glutinous Rice Marinade
	2茶匙盐 / 2 tsp salt
	1汤匙黑酱油(晒油) / 1 tbsp dark Soya Sauce
	1汤匙生抽 / 1 tbsp light soya sauce
	1茶匙胡椒粉 / 1 tsp pepper
	1汤匙炸葱头油 / 1tbsp fried onion oil
4	五花肉腌料 / Pork Belly Marinade:
	1茶匙盐1 tsp salt
	2茶匙糖 / 2 tsp sugar
	1茶匙五香粉 / 1 tsp Five Spice Powder
	½ 茶匙胡椒粉½ tsp pepper
	适量绍兴酒 /1tsp shaoxing wine
	适量黑酱油(晒油) / dark Soya Sauce for color
	适量蚝油 / Oyster Sauce to taste.
5	调味料/Seasoning
	2汤匙蒜頭切碎 / 2tbsp mince garlic
	食油 / cooking oil
	盐 / salt to taste

做法 / INSTRUCTIONS

制作前一天 / Preperation (The day before)

1	糯米洗净，冷水浸4小时以上（隔夜最佳）。 Wash and soak glutinous rice for 4 hours or more in cold water.
2	五花肉切块, 加入调味料，放入冰箱腌隔夜。 Diced the pork belly, marinade overnight with pork belly marinade.
3	栗子干用冷水浸泡4小时, 洗净沥干备用。 Clean dried chestnut, soak in cold water for 4 hours. Clean and drain before use.
4	烧开水，加入一汤匙食油，后加入粽叶，浸至软身。把粽叶彻底洗干净，继续浸在清水里直到要包裹时才取出。将粽叶枝干剪掉（硬的部分）以避免包裹过程刺穿粽子。 Boil bamboo leaves in hot water with 1tbsp of cooking oil, until soft. Clean the leaves thoroughly with cloth, then soak in water until use. Trim off the hard stems to prevent breaking the leaves

制作当天备料 / Steps

花生洗净，冷水浸1 小时至軟，沥干备用。

Clean peanuts, soak in cold water for 1 hour til soft. Drain before use.

糯米沥干水分后，拌入调味料，腌制半小时。

Drained gultinous rice, marinade with Glutinous Rice Marinade for ½ hour

冬菇洗净，冷水浸1 小时至軟，待用。

Clean mushrooms, soak in cold water for 1 hour til soft. Drain before use.

虾米洗净，冷水浸1 小时至軟，待用。

Clean dried shrimps, soak in cold water for 1 hour til soft. Drain before use.

咸鸭蛋洗净，烧开水加入整粒咸蛋煮熟。捞出待冷却后，将咸蛋对半切，取出两边的咸蛋黄待用。

Clean salted eggs, boil whole egg til cook, cool and cut the salted egg to retrieve the yolk.

熱鍋，倒入少許油爆香蒜末, 加入虾米兜抄片刻，再加香菇和五花肉炒香。盛起备用。

Sauté minced garlic til fragrance, add dried shirmps, mushrooms, pork belly cook til fragrance. Dish aside.

{栗子干、花生米分开炒} 炒锅内加入适量食油，烧热后分别下栗子干、或花生米和少许盐，翻炒约三分钟，盛起备用。

Saute chestnuts, peanuts seperately, add salt to taste. Dish aside seperately.

炒锅内倒入适量食油，烧热后加入腌制了的糯米，翻炒至糯米吸收了调味料，也开始软化变黏。盛起备用。

Fry glutinous rice with oil and all the marinade until it turns sticky. Dish aside.

包裹/Wrapping

取2张粽叶折好，先放入1/3糯米，加入五花肉、香菇、花生米、栗子、半颗咸蛋黄。再放入2/3糯米包成三角形粽子，用湿草绳拦腰捆系好，即为粽子。

Use 2 bamboo leaves, fold to form a cone. Fill th bottom with 1/3 portion of glutinous rice, make a hollow hole to add in pork belly, mushrooms, peanuts, chestnut and ½ salted egg yolk, top up the 2/3 remaning with glutinous rice. Press and compact the cone, and fold the remaining leaves to the top. Secure with bakchang straws.

烹煮粽子 / Boiling

煮一锅滚水，将包好的粽子放入锅内，浸没过粽子，用大火煮约1小时，再用小火焖约2小时。滚粽子的时候，时不时需要添加热开水，以确保锅里上层的粽子被煮透。熄火后，小心捞出，待粽子降温至适合的温度，即可食用。

Bring a large pot of water to boil, put in bak chang. Make sure water covers the bak chang completely, boil for 1 hour at high temperature. Lower the temperature and continue to boil for 2 more hours. Check regularly to make sure water covers the bak chang. After 2 hours, Take out 1 to check if the bak chang is cook through. Cool down ready to serve.

烹煮粽子若用气压锅，锅子入了高压状态，煮约35分钟即可。

If cooking with presure cooker, should be ready in 35mins, check if it is cooked through.