糟肉光饼 Red Vinasse Meat Bun

  • Prep Time
    1 Hour
  • Cook Time
    2 Hours
  • Type
  • View
    119

红糟和光饼(Kompyang),是福州人系上满满情怀的家乡味,也是我最初认识的福州传统美食。光饼是福州人的传奇小吃,传说和来历有民族英雄的,也用在祈福祭祀,后来也有读过是父母在小朋友考试时,买给孩子吃以示鼓励并带有祝福之意。红糟的”糟”,是指红麴和糯米酿酒后沉底的渣料,是极为家常的调味酱之一,顺手拈来就有红糟面线、各种红糟炖煮等..耳熟能详的佳肴,怎么做怎么好吃。使用猪油制成的光饼,成品更香酥,因为中间有个洞,新人类笑称是中式贝果,也不为过。它可以冷冻保存,过后取出享用时,表面上喷洒纯净水、再抹上一层油,送入气炸锅内,不一会儿出炉便是酥得掉渣、金灿香喷的光饼,夹着听起来有点微醺感的红糟肉,甘旨肥浓,小学生儿子,可以一次炫两个呢~~

食谱制作/摄影:米奇瓜

Ingredients

光饼材料(12个)

Kompyang Ingredients

红糟花肉材料

Red Fermented Pork Belly Ingredients

其他配料

Other Ingredients

    Directions

    Step 1

    光饼制法 Kompyang Method 将所有光饼材料(除芝麻外)混合,揉成团后,盖上布,静置60分钟,然后取出排气,盖上保鲜膜,放入雪柜冷藏过夜; Mix all Kompyang ingredients (except sesame seeds), knead into a dough, cover with a cloth, let it rest for 60 minutes, then deflate, cover with plastic wrap, and refrigerate overnight.

    Step 2

    取出作法1的面团,排气后,分成12等份,滚圆,盖上布或保鲜膜,静置一旁备用;芝麻倒入适量纯净水,浸泡10分钟后,沥干水分,备用;Take out the dough from step 1, deflate, divide into 12 equal portions, shape into balls, cover with a cloth or plastic wrap, and set aside. Soak white sesame seeds in purified water for 10 minutes, drain, and set aside.

    Step 3

    将滚圆的小面团,表面向下,蘸上湿芝麻,摆入烤盘内,按扁,中间用筷子戳个洞,接着放入已预热170度的烤箱内,烤约25分钟,即可取出,备用;Take each dough ball, dip the bottom in wet sesame seeds, place on a baking tray, flatten slightly, make a hole in the center with a chopstick, then place in a preheated oven at 170 degrees Celsius for about 25 minutes. Remove and set aside.

    Step 4

    烤熟后,再经过油炸的光饼,口感更佳;也可在表面上涂上一层油,再使用气炸锅每面炸3-5分钟。For a better texture, fry the baked light pancakes again. Alternatively, brush with oil and air-fry in an air fryer for 3-5 minutes on each side.

    Step 5

    红糟花肉制法Red Fermented Pork Belly Method将五花肉片焯水后,洗净、抹干水分,备用;Blanch the pork belly slices in boiling water, then wash, drain, and pat dry. Set aside.

    Step 6

    干锅加热,下姜茸和五花肉片,将肉煸至微微金黄、出油后,去掉多馀油份;Heat a dry wok, add ginger paste and pork belly slices, stir-fry until slightly golden and oily, then remove excess oil.

    Step 7

    下红糟、鱼露、酱油和冰糖,继续翻炒至有香味;Add red fermented rice, fish sauce, soy sauce, and rock sugar, continue stir-frying until fragrant.

    Step 8

    加入五香粉和滚水,大火煮滚后转小火焖煮60分钟;Add Chinese five-spice powder and boiling water, bring to a boil, then reduce heat and simmer for 60 minutes.

    Step 9

    调大火收汁,即可熄火,上碟备用(图11);Increase heat to reduce the sauce, then remove from heat and set aside.

    Step 10

    将光饼切开一半,塞入2-3片红糟花肉和香菜,趁热享用。Slice the Kompyang in half, stuff with 2-3 pieces of red fermented pork belly and cilantro, and serve hot.

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