糟肉光饼 Red Vinasse Meat Bun
- Prep Time1 Hour
- Cook Time2 Hours
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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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
