Vegetarian Rice Dumplings （素）五香鹹肉粽/做法和包法

2021-6-3 04:30| 发布者: admin8| 查看: 30| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

Vegetarian Rice Dumplings （素）五香鹹肉粽/做法和包法

#鹹肉粽
#素食
#Zong Zi

#Vegetarian Rice Dumplings

Vegetarian Rice Dumplings (Zong Zi)
素五香鹹肉粽/做法和包法（素）

分量：大概24-26粒

材料：
1公斤糯米（洗凈，加水泡浸4個小時）
300克素三層肉（也可以換去其他素肉）
12朵香菇（加水泡軟，去蒂，切2至3瓣）
150g眉豆（加水泡浸3-4小時，加入適量水煮15分鐘，撈起備用）
50粒栗子（加水浸2-3小時，加入適量水和半茶匙鹽煮15分鐘至稍微軟，撈起備用）
少許姜末
少許鹹菜圃碎
50-55片竹葉（隔夜浸泡在水裏，用沸水煮10分鐘,過後用清潔的布將竹葉的兩面都抹幹凈）
適量棉繩/草繩

調味：
素蠔油
黑醬油/老抽
生抽
五香粉
白胡椒粉
鹽

餡料：
300克素三層肉（加入1湯匙生抽、1湯匙素蠔油、1茶匙白胡椒粉，1茶匙五香粉，腌製1小時）
炒素三層肉：熱鍋，加入食油，放入姜末和少許鹹菜圃末爆香後，加入香菇炒香，再加入腌製好的素三層肉炒勻，再加入少許冬菇水，煮至稍微收汁，撈起備用）

炒糯米：熱鍋，加入食油，鹹菜圃碎，爆香後，放入糯米，2茶匙鹽、2茶匙白胡椒粉、1茶匙五香粉、2湯匙黑醬油、1湯匙生抽，1湯匙素蠔油，加入冬菇水，眉豆，炒到糯米均勻後就可以撈起備用

做法：

1.首先拿兩片竹葉，剪掉頭和尾部，卷起成漏鬥形。
2.先放入糯米，輕輕地壓一壓。
3.然後放入素肉，香菇，栗子
4.最後再加入糯米。輕輕的壓一壓糯米，讓整個粽子更加結實。
5.把竹葉蓋上，緊壓兩旁折成三角形。
6.緊握著粽子，以棉繩轉三圈，塑成一個小小的腰身，綁緊。
7.裹好的粽子放入大鍋中開中小火，煮大約2-2.5小時至軟
8.一串串的粽子掛起滴幹水。

授權音樂：楊柳青青/冬·覓/輕松的中國風

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Vegetarian Chinese Rice Dumplings (Zong Zi)/ Malaysia Style

Yield: about 24-26 Chinese Rice Dumplings

Ingredients:
1 kg glutinous rice (washed and soaked in water for 4 hours)
300g vegetarian three-layered meat (you can also replace other vegetarian meat)
12 shiitake mushrooms (soak in water to soften, remove stalks, and cut 2 to 3 pieces)
150g black eyebrow beans (soak in water for 3-4 hours, add appropriate amount of water and boil for 15 minutes, pick up and set aside)
50 chestnuts (soak in water for 2-3 hours, add appropriate amount of water and half a teaspoon of salt and cook for 15 minutes until slightly soft, pick up and set aside)
A pinch of grated ginger
A little bit of Chai Poh （Preserved/Salted Radish）
50-55pcs bamboo leaves (soak in water overnight, boil in boiling water for 10 minutes, then wipe both sides of the bamboo leaves with a clean cloth)
Cotton rope/straw rope

Seasoning:
Vegetarian Oyster Sauce
Dark soy sauce
Soy sauce
Five spice powder
White pepper
Salt

Filling:
300g vegetarian three-layered meat (add 1 tablespoon light soy sauce, 1 tablespoon vegetarian oyster sauce, 1 teaspoon white pepper, 1 teaspoon five-spice powder, marinate for 1 hour)
Stir-fried vegetarian three-layer meat: Heat the pan, add cooking oil, add ginger and a little Chai Poh and stir fry, add shiitake mushrooms and fry until fragrant, then add the marinated vegetarian three-layer meat and stir well, then add a little mushroom water and cook until the juice slightly short, pick up and set aside)

Stir-fry glutinous rice: Heat the wok, add cooking oil, Chai Poh and saute, add glutinous rice, 2 teaspoons salt, 2 teaspoons white pepper, 1 teaspoon five-spice powder, 2 tablespoons black soy sauce, 1 tablespoon light soy sauce, 1 tablespoon vegetarian oyster sauce , Add mushroom water, eyebrow peas, and stir-fry until the glutinous rice is even, then you can pick it up and set aside

practice:

1. First take two bamboo leaves, cut off the head and tail, and roll them into a funnel shape.
2. Put the glutinous rice in first and press it lightly.
3. Then put in the vegetarian meat, shiitake mushrooms and chestnuts
4. Finally add glutinous rice. Gently press the glutinous rice to make the whole rice Dumplings firmer.
5. Cover the bamboo leaves and fold them into a triangle shape.
6. Hold the rice dumplings tightly, twist it three times with a cotton rope, shape it into a small waist, and tie it tightly.
7. Put the wrapped rice dumplings in a large pot, turn on a medium-low heat, and cook for about 2-2.5 hours until soft
8. Strings of rice dumplings hang dripping dry water.

Authorized music: 楊柳青青/冬·覓/輕松的中國風

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