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Teochew Glutinous Rice Dumpling 潮州饭粿
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Ingredients (Approx. 12 pieces)
配料（大约12个)
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Glutinous Rice - 80g
糯米 - 80 克
Dry Shiitake Mushroom - 20g, diced
干香菇 - 20 克, 切丁
Chinese Sausage - 20g, diced
腊肠 - 20 克, 切丁
Dry Shrimp - 10g, chopped
虾米 - 10 克, 剁碎
Shiitake Mushroom Water - 10 tablespoons
香菇水 - 10 汤匙
Sesame Oil - ½ tablespoon
芝麻油 - ½ 汤匙
Skin Ingredients 饭粿皮材料
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Rice Flour - 100g
粘米粉 - 100 克
Tapioca Flour - 50g
木薯粉 - 50 克
Salt - ½ teaspoon
盐 - ½ 茶匙
Cooking Oil - 1 teaspoon
食用油 - 1 茶匙
Boiling Water - 180ml
热开水 - 180 毫升
Red Food Colouring - Dash for colour
红色食用色素 - 少许
Seasoning 调味料
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Light Soya Sauce - ½ tablespoon
生抽 - ½ 汤匙
Oyster Sauce - ½ teaspoon
蚝油 - ½ 茶匙
Fish Sauce - ½ teaspoon
鱼露 - ½ 茶匙
Dark Soya Sauce - ½ teaspoon
老抽 - ½ 茶匙
Sugar - ½ teaspoon
糖 - ½ 茶匙
Ground Black Pepper - ¼ teaspoon
黑胡椒粉 - ¼ 茶匙
Shiitake Mushroom Water - 1 tablespoon
香菇水 - 1 汤匙
Sesame Oil - ½ tablespoon
芝麻油 - ½ 汤匙
Directions 说明
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1.Soak the glutinous rice and dry shiitake mushroom for about 2 hours.
将糯米和干香菇浸泡约2小时。
2.Rinse and drain the glutinous rice.
冲洗并沥干糯米。
3.Rinse, drain and cut the shiitake mushroom into dices.
冲洗，沥干水分，然后将香菇切成丁。
4.Set aside the shiitake mushroom water.
将香菇水搁置备用。
5.Rinse and drain the dry shrimp, chopped.
冲洗并沥干虾米,剁碎。
6.Cut the chinese sausage into dices.
把腊肠切成丁。
7.Add in the light soya sauce, oyster sauce, fish sauce, dark soya sauce, sugar, ground black pepper and shiitake mushroom water into a bowl.
在碗中加入生抽，蚝油，鱼露，老抽，糖，黑胡椒粉和香菇水。
8.Mix it well.
搅拌均匀。
9.Prepare some sesame oil in the wok.
在锅里准备一些芝麻油。
10.Add in the chinese sausage, shiitake mushroom and dry shrimp, saute till fragrant.
加入腊肠，香菇和虾米，爆香。
11.Add in the uncooked glutinous rice, stir and mix it well.
加入生糯米，搅拌均匀。
12.Add in the seasoning, stir and mix it well.
加入调味料，搅拌均匀。
13.Transfer the filling into a tray, add in the shiitake mushroom water, steam it for 30 minutes over medium heat.
将馅料转移到托盘中，加入香菇水, 用中火蒸30分钟。
14.Remove and set aside the steamed glutinous rice.
取出蒸好的糯米，搁置备用。
15.Apply some cooking oil to the steamer.
在蒸锅上涂一些食用油。
16.Prepare the rice flour, tapioca flour and salt in a mixing bowl.
在搅拌碗中准备粘米粉，木薯粉和盐。
17.Pour in the boiling water gradually.
逐渐倒入热开水。
18.Mix it briefly.
略搅拌。
19.Add in the cooking oil and red food colouring, knead it into a dough.
加入食用油和红色食用色素，揉成面团。
20.Apply some tapioca flour to the mould.
在模具上涂抹一些木薯粉。
21.Divide the dough into small ball shapes (about 35g each), cover the dough with a wet cloth so to keep it moist.
将面团切揉成小球形（每个约35克），用湿布覆盖面团，使其保持湿润。
22.Flatten it by hand, add in the filling, wrap it.
用手将其压扁, 加入馅料，然后包好。
23.Place the dough into the mould and press it firmly.
将面团放入模具中，然后用力按压面团。
24.Invert and place it on the steamer.
将其倒置并放在蒸锅上。
25.Place the steamer in a wok and steam for 15 minutes over medium heat.
将蒸锅放入锅中，用中火蒸15分钟。
26.Brush some cooking oil onto the steamed glutinous rice dumpling.
在蒸好的饭粿上刷一些食用油。
27.Ready to serve with sweet soya sauce.
即可准备与甜酱一起食用。
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22 авг 2024
