教妳如何包粽子

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教妳如何包粽子






仲夏到粽飄香 支支桿子串成花。
想養生學包綜 料多味美在自家。

粽子的米一般可分成三大類:
1.湖州粽
糯米完全沒炒過,只有泡過,所以要水煮2小時以上。
湖州粽屬於單純的製作方式,但如果做的好,它的單純最能表現米飯的樸實和美味,吃起來口感清香而不膩,不容易發胖。

2.台灣南部粽
糯米炒到半熟入粽葉包好再下水煮。大約水煮1小時。
米飯的口感適合所有人們喜愛。

3.台灣北部粽
糯米炒熟才包入粽葉中,入粽葉包好再蒸熟。吃起來口感硬些,也相對油膩,容易發胖。(北部粽等於是炒熟的糯米飯,包在粽葉裡蒸蒸就吃。)

《教你包好粽》
材料:
糯米………………… 1000克
栗子………………100-200克
花生或米豆………100-200克
香菇……………………20朵
碎蘿蔔乾………………200克
蔬菜油…………………4大匙

調味料:
醬油……………………5大匙
素蠔油……………………2大匙
鹽……………………各1小匙
五香粉、胡椒粉……各1小匙

棕葉一串20粒……大葉20片(約100克)
純棉粽繩...............一串

做法:
1) 糯米、栗子、米豆(花生)、香菇泡水數小時瀝乾備用。栗子、香菇切半,一起放入鍋中滷15分鐘。
2) 蘿蔔乾洗淨,用1大匙油炒香。
3) 起油鍋,把1料加入翻炒,再加1杯香菇水,炒到水份收乾即可。
4)使用2片粽葉,捲成甜筒狀(尖的朝外)
先薄薄鋪一大匙糯米,放入各種餡料,再鋪兩大匙糯米蓋住餡。
5) 左手虎口掌握粽子,右手把葉梗摺回包好,用粽繩綁好。
祥細方法請看教學視頻。
6) 熱水燒開,把粽子下鍋以大火煮1小時即可。水量要淹過粽子,其間加水需加滾水,不可加冷水。

備註:
1.長糯米較硬,圓糯米較軟,可依自己喜歡的口感選擇。
2.不同粽子的粽葉都不同,購買時先向老闆詢問清楚。


The method of making rice dumplings

The fragrance of dumplings fills the air in mid summer.
Every rod is strung with what looks like flowers.
Learn how to make nutritious dumplings filled with wonderful ingredients at the comforts of your home.

Generally, there are 3 types of rice in making rice dumplings:

1. Huzhou dumplings
The glutinous rice is usually not fried, but boiled for 2 hours or more after soaking.
The method used to make Huzhou dumplings is simple. However, if done well, it is the best method to bring out the rice’s texture and fragrance. It is light, non-greasy and does not easily cause one to gain weight by eating it.

2. Taiwan Southern dumplings
The glutinous rice is fried till half-cooked before it is wrapped into the dumpling leaves and boiled in water for an hour till it is fully cook. The rice texture of this type of dumpling is generally well liked by most people.

3. Taiwan Northern dumplings
The glutinous rice is fried till fully cooked before wrapping it up with dumpling leaves and steam. The rice’s texture feels harder and is relatively greasier. Eating it would make one put on weight more easily. (For Northern dumplings, all that is needed is to steam the dumplings just before eating as the glutinous rice is already fully cooked).

《Method of making dumplings》
Ingredients:
1kg Glutinous rice
100-200g Chestnut
100-200g Peanut or rice beans
20 pieces Mushroom
200g Dried radish
4 tablespoons Vegetable oil

Condiments:
5 tablespoons Soya sauce
2 tablespoons Oyster sauce
1 teaspoon Salt
1 teaspoon Five spices powder
1 teaspoon Pepper

20 large dumpling leaves to make a bundle of 20 dumplings
1 roll pure cotton string (to tie the dumplings)

Method:
1) Soak the glutinous rice, chestnut, rice bean (or peanut) and mushroom for a few hours before draining it for use. Cut the chestnut and mushroom into half and put them into a pot to stew for 15 minutes over medium fire.
2) Wash the dried radish and fry it till it is fragrant using 1 tablespoon of oil.
3) Light the stove with oil and fry all the ingredients in (1) then add in 1 cup of the mushroom stock. Fry till the stock has been soaked up by the ingredients.
4) Use 2 pieces of dumpling leaves and fold it into a tube shape (pointed edge to face downwards). Spread thinly a spoonful of glutinous rice, put in a variety of fillings and spread two spoons of glutinous rice to cover the fillings.
5) With your left hand holding the dumpling in between your thumb and fingers, use your right hand to fold the leave inwards then fasten with the string. (Pls refer to the video for details)
6) After the water has boiled, put the dumplings into the pot and boil the dumplings for about 1 hour using high fire. The dumplings should be immersed in the water. Do top up with boiling water during the cooking process instead of cold water.

Things to note:
1) Long-grained glutinous rice is harder as compared to the round-grained ones. Choose the type of glutinous rice based on your preference.
2) Different types of leaves are used for the different types of dumplings. Ask the shop selling the leaves before buying.