蔓越莓酱拌甘蔗棒Cranberry Sugarcane Stick

将豆包加入腌料，腌入味后，打开豆包成长形，取1小条甘蔗，将豆包一片一片卷在甘蔗的上半段，然后放在1小张腐皮上，抹上适量面糊包扎成金棒形状，至全部做好。Marinates the gluten until flavour infused; then open into long strips and wrap it over the sugarcane; and then cover up with bean curd skin and seal with batter.

排在蒸架上，蒸20分钟，待冷备用。Steam on rack for 20 minutes，let cool down.

享用时用油炸至金黄色上碟，放上拌碟，配蔓越莓酱趁热享用。Deep fry the sugarcane stick in high heat until golden brown，place in plate and serve with cranberry sauce.

蔓越莓酱做法 Method for sauce : 将所有材料煮至浓稠关火，加入切碎的蔓越莓拌匀即成。Bring all ingredients to boil until sauce thicken，turn off heat then add in chopped cranberry.