香港裹蒸粽
材料A
白糯米150克
绿豆片100克
冬菇1个(浸软)
瑶柱1个
材料B
荷叶1张
竹叶5片
咸水草2根
烧肉1块(切小块)
烧鸭1块(切小块)
五花肉1块(汆烫)
咸蛋黄1个
莲子30克
栗子30克
生油少许
调味料
鸡精粉½小匙
盐和糖少许
胡椒粉少许
做法
- 把材料A浸软2小时,捞出沥干待用。
- 把荷叶、竹叶和咸水草浸软30分钟待用。
- 把白糯米、绿豆片和调味料搅拌均匀。
- 把荷叶铺平,放上竹叶,把糯米混合物铺在竹叶中间,放上剩余材料后包好,用咸水草扎紧。
- 把粽子放进滚水煮5小时,捞起沥干即可。
Hong Kong Style Rice Dumpling with Roasted Meat, Dried Scallops and Beans
Ingredients A
150g white glutinous rice
100g split mung beans
1 shitake (soaked)
1 dried scallop
Ingredients B
1 lotus leaf
5 bamboo leaves
2 grass string
1 roasted pork (cut into pieces)
1 roasted duck (cut into pieces)
1 pork belly (blanched)
1 salted egg yolk
30g lotus seeds
some oil
Seasoning
½ tsp chicken powder
dash of salt and sugar
dash of pepper powder
Method
- Soak Ingredients A in water for 2hrs. Drain and set aside.
- Soak lotus leaf, bamboo leaves and grass string in water for 30mins.
- Mix glutinous rice, split mung beans and Seasoning evenly.
- Flatten lotus leaf and lay bamboo leaves on top. Place glutinous rice mixture at centre. Add remaining Ingredients A and B on top and wrap tightly. Secure with grass strings.
- Cook in boiling water for 5hrs. Drain and serve.
食谱提供
华厅 Hua Ting Restaurant
地址:442 Orchard Road, Orchard hotel Singapore
电话:6739 6666
电邮:huating.ohs@millenniumhotels.com
华厅 Hua Ting Restaurant
地址:442 Orchard Road, Orchard hotel Singapore
电话:6739 6666
电邮:huating.ohs@millenniumhotels.com
示范厨师
钟立辉
华厅主厨
text:若昕 photo:Kin+Orchard hotel Singapore