Cantonese Style Mung Bean Rice Dumplings Recipe 广东豆粽食谱

Cantonese Style Mung Bean Rice Dumplings 广东豆粽

制作: 18-20个粽子 Yield: 18-20 dumplings

 

材料 / Ingredient

廣德豆粽材料配套 x 1
KwongTuck Cantonese Style Mung Bean Rice Dumplings Pre-Packed Ingredient

500克五花肉 / 500g Pork Belly

3

糯米腌料 / Glutinous Rice Marinade

2茶匙盐 / 2 tsp salt

2茶匙糖 / 2 tsp sugar

½ 茶匙胡椒粉½ tsp pepper

1汤匙炸葱头油 / 1tbsp fried onion oil

4

绿豆瓣腌料 / Split Mung Beans Marinade

2匙盐 / 2 tsp salt

2茶匙糖 / 2 tsp sugar

2匙炸葱头油 / 2 tsp fried onion oil

5

五花肉腌料 / Pork Belly Marinade:

1.5 茶匙盐 / 1.5 tsp salt

1 茶匙糖 / 1 tsp sugar

2 茶匙五香粉 / 2 tsp Five Spice Powder

½ 茶匙胡椒粉 / ½ tsp pepper

1茶匙绍兴酒 /1tsp shaoxing wine

适量生抽 / Light Soya Sauce to taste

6

调味料/Seasoning

2汤匙蒜頭切碎 / 2tbsp mince garlic

食油 / cooking oil

/ salt to taste

 

做法 / INSTRUCTIONS

 

制作前一天 / Preperation (The day before)

1

糯米和绿豆瓣分别洗净,冷水浸4小时以上(隔夜最佳)。

Wash and soak glutinous rice and mung beans seperately 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

1

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.

2

绿豆瓣沥干水分后,拌入调味料,腌制半小时。

Drained split mung beans, marinade with Split Mung Beans Marinade for ½ hour.

3

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.

4

熱鍋,倒入少許油爆香蒜末, 五花肉炒香。盛起备用。
Sauté minced garlic til fragrance, add pork belly cook til fragrance. Dish aside.

5

炒锅内加入适量食油,烧热后下栗子干和少许盐,翻炒约三分钟,盛起备用。

Saute chestnuts, add salt to taste. Dish aside.

 

包裹/Wrapping

1

2张粽叶折好,按糯米和绿豆瓣的比例:糯米2:1绿豆瓣,先放入糯米+绿豆瓣以填满1/3,再加入五花肉、栗子、半颗咸蛋黄。然后也是以糯米2:1绿豆瓣的比例将粽叶内部填满,包成三角形粽子,用湿草绳拦腰捆系好,即完成为豆粽。

Use 2 bamboo leaves, fold to form a cone. Gultinous rice to split mung beans ratio 2:1. Fill th bottom with 1/3 portion of glutinous rice, make a hollow hole to add in split mung beans, pork belly, chestnut and ½ salted egg yolk, top up the 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

1

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 dumplings completely, boil for 1 hour at high temperature. Lower the temperature and continue to boil for 3 more hours. Check regularly to make sure water covers the dumplings. After 3 hours, Take out 1 to check if the dumpling is cook through. Cool down ready to serve.

2

烹煮粽子若用气压锅,锅子入了高压状态,煮约50分钟即可。

If cooking with presure cooker, should be ready in 50mins, check if it is cooked through.