肉骨茶粽bak Kuk Teh Dumpling

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    91

Ingredients

材料A

Ingredients A

材料B

Ingredients B

材料C

Ingredients C

材料D: 浸1小时

Ingredients D:soak for 1 hour

材料E

Ingredients E

材料F:煮至软

Ingredients F:cook until soft

    Directions

    心得交流站 : 用回肉骨茶汤来炒糯米会使煮好的粽子增加香味。

    Step 1

    先将糯米浸泡3小时,取出拌入其他材料A。Soak glutinous rice in water for 3 hours,remove and stir well with others ingredients A.

    Step 2

    材料B煮滚,加入材料C煮至肉软熟后取出切块。Bring ingredients B to the boil,add in ingredients C to cook until meat become tender,remove and cut into pieces.

    Step 3

    烧热4汤匙油入镬内,加入做法1料炒匀,慢慢加入2大杯肉骨茶汤边加边炒。Heat 4tbsp oil in wok,add in method 1 and stir fry evenly,slowly stir in bak kut the soup,stir fry well.

    Step 4

    放1份炒糯米入粽叶,加入眉豆、肉、冬菇和咸蛋黄再放入糯米盖着,包好再用水草扎紧。Put a portion of fried glutinous rice in bamboo leaf,add in black eye beans,meat,mushroom and a salted egg yolk,cover with glutinous rice and wrap up,tie up with a piece of string.

    Step 5

    倒1/2锅水入8公升气压锅内,加入1汤匙盐煮滚,放入粽子盖着用气压煮1小时即可。Boil 1/2 pot of water in an 8 litre pressure cooker,add in 1tbsp salt bring to the boil,add in dumpling and cover to cook with pressure for 1 hour.

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