莹绿鲍鱼潮州粉粿
Steamed Teochew Dumpling with Baby Abalone, Pork, Dried Shrimp and Chives
(6人份)
馅料
沙葛100克(剁碎)
猪肉碎75克
虾米12克(剁碎)
菜脯18克
韭菜25克(切段)
小鲍
鱼12片
炸干葱1汤匙
面团材料
玉米粉75克
小麦粉25克
盐少许
温水50克
沸水75克
调味料
盐
鸡精粉
胡椒粉
麻油
玉米粉各少许
做法
- 猪肉碎、虾米和菜脯一起炒香。
- 加入沙葛和韭菜,再加入调味料,搅拌均匀。熄火备用。
- 制作面团:先将玉米粉和小麦粉搅拌在一起,加入温水开成面糊。
- 再倒入沸水里,不停搅拌,制成半透明的熟面团。
- 将面团分成10克的小球,擀平后再加上15克的馅料,包起来。
- 蒸4分钟,趁热上桌。
[stextbox id=”tip” image=”null”]烹饪小贴士
- 馅料里加上炸干葱,味道更好。
- 将玉米粉和小麦粉混合后分成两份,另一份加上色素制成彩色面团后,再揉在一起,制成两种颜色的鸳鸯粉粿。
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(serves 6)
Filling Ingredients
100g turnip (chopped finely)
75g minced pork
12g dried shrimps
18g preserved pickle
25g Chinese chives
12 baby abalones
1 tbsp deep-fried onion
Dough Ingredients
75g corn starch
25g wheat flour
a pinch of salt
50g warm water
75g boiling water
Seasoning
a pinch of salt
chicken powder
pepper
sesame oil and corn starch
Method
- Fry minced pork with dried shrimp and preserved pickle until fragrant.
- Add turnip and chives to the mixture before adding seasoning. Remove mixture from heat and set aside.
- To make the dough, combine both flour. Add warm water and mix well to form a paste. Then stir and add boiling water at the same time to form a translucent dough.
- Separate dough mixture into balls of 10g each and roll flat. Wrap each dumpling skin with 15g of filling.
- Steam for 4 minutes and serve hot.
[stextbox id=”tip” image=”null”]Cooking Tips
- The deep-fried onion helps to enhance the flavour of the dumpling.
- Separate the mixed flour into two portions and add food colouring to the second portion. Combine both doughs to form a double-coloured dough.
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[stextbox id=”profile” image=”null”]食谱提供 Recipes by courtesy of:
香宫 Shang Palace
地址:22 Orange Grove Road, Shangri-La Hotel Singapore
电话:6213 4473
示范厨师 : 点心主厨 郑慧仙师傅
Chef Demo: Dim Sum Chef Kerene Cheng[/stextbox]