鲍鱼猪肉粽
可做5个

馅料
糯米600克
去皮绿豆300克
干贝80克、虾米100克
三层肉300克(切块)
冬菇丁100克
罐头鲍鱼1罐
栗子肉50克

粽叶
荷叶10片(沸水烫软,沥干)
竹叶10片(沸水烫软,沥干)
麻绳1卷

腌味料
鸡精粉少许、糖和盐少许
五香粉少许
调味料
鸡精粉少许
糖和盐少许

做法

  1. 把糯米和绿豆分别浸泡20分钟待用。
  2. 把虾米和干贝蒸30分钟待用。
  3. 用调味料把三层肉腌入味待用。
  4. 加热少许清油,用小火把冬菇丁炒香,加入调味料翻炒均匀。
  5. 把所有馅料分为5份,用竹叶包起,用荷叶裹紧,最后用麻绳系紧。
  6. 用大火蒸3小时即可。

 

Abalone Pork Rice Dumpling
makes 5 dumplings

Fillings
600g glutinous rice
300g peeled mung bean
80g dried scallop
100g dried shrimp
300g pork belly
100g diced shiitake
1 canned abalone
50g chestnut

Wrapping
10 lotus leaves (blanch till soft and drain)
10 bamboo leaves (blanch till soft and drain)
1 roll straw ties
Marinade
dash of chicken seasoning powder
dash of salt and sugar
dash of five spices powder

Seasoning
dash of chicken seasoning powder
dash of salt and sugar

Method

  1. Soak glutinous rice and peeled mung bean separately for 20mins. Set aside.
  2. Steam dried scallop and dried shrimp for 30mins and set aside.
  3. Steep pork belly in Marinade and set aside.
  4. Heat up oil. Stir-fry diced shiitake over low heat till fragrant. Add in Seasoning and toss evenly.
  5. Separate all Filling ingredients into 5 portions. Wrap each portion with bamboo leaves. Wrap with lotus leaves and tie up with straw ties.
  6. Steam over high heat for 3hrs.

 食谱提供
四川饭店 Shisen Hanten
地址:Mandarin Orchard Singapore Orchard Wing Level 35, 333 Orchard Road
电话:6831 6262 / 6831 6266
示范厨师
菅谷勇喜 Yuki Sugaya
行政副总厨 Executive Sous Chef

 

更多详情刊载于496期(2015年6月7日出版)