記得小時住香港時
菜市場的潮洲粉果港幣5元2粒
偷功減料做的並不好吃 但是對於沒什麼物質享受的孩子來說
便是非一般的美味
現在長大了
有時會突然想念起過去的單純美好、容易滿足
即使現在自己做
也會忍不住下足料 彷彿是為了補償過去的自己
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為你提供便宜方便的美味料理
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因對於一個勞累的上班族
下班後沒時間買澄麵
因此麵皮部份更改為台灣更易買到的地瓜粉
若買不到豆薯,可以用蓮藕/荸薺/不甜的脆梨代替
材料
Ingredients
皮
地瓜粉 350克
玉米粉 100克
沸騰水 350ml
涼開水 350ml
菜油 3茶匙
鹽 2茶匙
Wrapper
Tapioca starch 350g
Cornstarch 100g
Boiling water 350ml
Room-temperature water 350ml
Vegetable oil 3tsp
Salt 2tsp
餡料
已泡過水的蝦米或用櫻花蝦乾 40克
泡過水便宜的乾香菇 4朵
菜脯 50克
梅花豬肉 180克
肥豬肉 20克
豆薯 250克
紅蔥頭 4顆
原味或鹽味零食花生 50克
韭菜 100克
芹菜 80克
香菜 40克
泡香菇的水 120ml
生抽或一般醬油 2茶匙
砂糖 2茶匙
胡椒粉 1茶匙
五香粉 1茶匙
麻油 1茶匙
一湯匙太白粉加一湯匙半清水
紹興酒 2茶匙
Filling
Rehydrated dried shrimps 40g
Soaked Shiitake mushrooms(cheap) 4
Pickled radish 50g
Pork shoulder butt 180g
Pork fat 20g
Jicama 250g
Shallots 4
Fried peanuts 50g
Chives 100g
Celery 100g
Cilantro 40g
Water from soaked Shiitake mushrooms 120ml
Soy sauce 2tsp
Sugar 2tsp
Ground pepper 1tsp
Five spice powder 1tsp
Sesame oil 1tsp
1tbsp potato starch in 1.5tbsp water
Shaoxing wine 2tsp
醃豬肉 :
生抽 兩茶匙
糖 半茶匙
太白粉 半茶匙
麻油 少許
胡椒粉 少許
Pork Marinade
Soy sauce 2tsp
Sugar 1/2tsp
Potato starch 1/2tsp
Ground pepper little
Sesame oil little
做法:
皮
1.兩種粉混合攪拌均勻後，加入鹽攪拌均勻
2.分數次加入沸水，攪拌均勻後加入菜油掐揉成大顆粒粉團
3.分數次加入涼水，攪拌直至成表面較光滑麵團
4.放於容器中，表面加蓋防止水份蒸發變乾
Wrapper
1.Mixed all powder and salt
2.Add boiling water in several parts then Stired it well with vegetable oil
3.Add Room-temperature water in several parts,mix until dough forms
4.Placed in a covered container to moisturize
餡料
微波版:
1.梅花肉先以醃肉料醃製30分鐘後與花生以外的其他食材一起切丁
2.肥肉大火微波3分鐘，取出加入紅蔥頭及菜脯及麻油，攪拌均勻後大火微波2分鐘
3.加入蝦米及香菇及梅花豬肉粒,加入除了香菇水、紹興酒、太白粉水以外的所有調味料，攪拌均勻，大火微波3分鐘
4.加入豆薯及香菇水攪拌均勻，大火微波2分鐘，取出後趁熱加入紹興酒，大火微波2分鐘
5,取出後趁熱加入太白粉水，攪拌均勻後，稍微放涼，拌入韭菜、香菜、芹菜
6.花生在包之前才加入餡料中，避免變軟
By Microwave :
1. Pork shoulder butt mix with marinade for 30 minutes and cut into dice with all ingredients except peanuts.
2. Heated the meat by microwave for 3 minutes, take out ,add the shallot、dried radish and sesame oil, stir evenly and heated with microwave for 2 minutes.
3. Add dried shrimp and mushrooms and pork, add all seasonings except mushroom water, Shaoxing wine, and tapioca powder water, stir evenly, and heated with microwave for 3 minutes.
4. Add yam and mushroom water and mix well. heated with microwave for 2 minutes. taking out, add Shaoxing wine while still hot , and heated with microwave for 2 minutes.
5, Take out, add tapioca powder water, stir evenly, let it cool, mix with chives, coriander, celery
6. Added peanuts when you start stuffing, it'll avoid it become soggy.
平底鍋版
1.平底鍋加點油,把紅蔥頭炒至金黃色,加入菜脯及香菇,炒至有香味,加入蝦米,拌炒到有蝦米味即可盛起備用
2.肥肉丁炒至邊緣微焦,轉中火,加入梅花豬肉丁,肉熟後把剛才少的菜脯等加進去
3.中火拌炒1分鐘,加生抽、胡椒粉、五香粉、糖、麻油、拌炒均勻
4.加入香菇水及豆薯後轉大火,炒1分鐘後加入紹興酒拌炒,待酒香出來後加入太白粉水攪拌均勻
5.熄火,並拌入韭菜、香菜、芹菜,因蔬菜為最後加,因此蒸出來可保持鮮綠
By fry pan：
1. Add some oil to the pan, stir-fry the shallots until becoming gold and brown, add the dried radish and mushrooms, stir-fry until smell came out, add dried shrimp, stir-fry until smell came out, you can take out for later.
2. Stir-fry the fat of meat until it has burned on the edge, turn to the medium heat, add the pork shoulder butt, add the ingredients of step 1 after the pork is cooked.
3. Stir-fry for 1 minute on medium heat, add soy sauce, pepper, mix spices, sugar, sesame oil, stir well.
4. Add the mushroom water and yam and turn to the high heat. Stir-fry for 1 minute, add Shaoxing wine and stir. Add the tapioca powder water and stir evenly after smell came out.
5. Turn off the heat and mix with chives, coriander, and celery. Add the vegetables for last to keep it fresh and green.
包粉果
1.餡料拌入花生
2.麵團切成約10元硬幣直徑之球狀,壓扁,桿成中心較厚邊緣之餃皮
3.包入餡料封口,並把封口的邊邊摺疊起成一個錢包狀
4.取電鍋附的蒸盤或取底部有洞之容器,舖上烘培紙,外鍋加1杯半水,蒸至跳起,即可取出食用
5.平常可做多些,放冷凍,想吃時取出再回蒸.
1. Put peanuts into the stuffing.
2. Cut the dough into a small boll about the size of 10 doallar, flattened and the rolled into a the dumpling skin.
3. Wrap the stuffing and seal it, and fold the edge like a wallet.
4. Take the steamer plate with an electric steamer or take the container with the hole at the bottom, put the baking paper on top of it, add 1 and a half cup water in the steamer, steam it's done, then you can take out and enjoy.
5. Also can make as much as you want, put it in the frozen, take it out when you want to eat it and then steam it.
創作內容
【微波+電鍋】傳統港點----潮洲粉果Chiuchow Dumpling
娛樂 (26)