Cantonese Rice Dumplings 咸肉粽 скачать в хорошем качестве

Cantonese Rice Dumplings 咸肉粽

Dragon Boat Festival, the fifth day of the fifth lunar month, is a big traditional holiday—time for eating Cantonese rice dumplings and dragon boat racing! Every region has its own spin on zung, wrapping sticky rice, beans, and pork in leaves. You can customize with extras like mushrooms, dried shrimp, or peanuts—mix and match, make it as fancy or simple as you like! Ingredients: Seasoned Sticky rice, 900 g Seasoned Split mung beans, 600 g Seasoned Pork belly, 900 g Salted eggs, 9 Dried shrimp, 50 g Dried scallop bits, 50 g Rose wine, a splash Bamboo leaves and grass strings, as needed Red Shallot Oil: Red shallots, 200 g, sliced Cooking oil, as needed Pork Marinade Salt, 1 tsp Sugar, 1 tsp Sand ginger powder, 1 tbsp Five-spice powder, ½ tbsp Rose wine, ½ tbsp Light soy sauce, 1 tbsp Red shallot oil, 1 tbsp Sticky Rice Seasoning: Red shallot oil, 1 tbsp Salt, 1 tsp Sugar, 1 tsp Sand ginger powder, 1 tbsp Five-spice powder, ½ tbsp Mung Bean Seasoning: Red shallot oil, 1 tbsp Salt, ½ tsp Sugar, ½ tsp Sand ginger powder, ½ tbsp Five-spice powder, 1 tsp Tips: Red Shallot Oil: Mix into the sticky rice and mung beans for a big flavor boost. Make an extra batch, store it in a clean glass jar—the crispy shallot bits are awesome for tossing with noodles or steaming with pork slices. One ingredient, tons of uses! Salted Eggs: Take out the yolks and mix with a splash of rose wine to cut the fishy vibe and amp up the aroma. Boiling Water: Keep plenty of water when boiling the Cantonese rice dumplings. Check halfway through—if it’s low, top up with boiling water. Storage: Eat within a week? Keep the dumplings in the fridge. More than a week? Stash them in the freezer. Egg Whites: Store in a clean container—perfect for making soup later. 端午節，農曆五月初五，是傳統節日，有吃粽子和划龍舟應節。包粽子材料，每個地區都有其特色。主要用葉子包裹著糯米，豆類，豬肉。亦可按個人口味，加入冬菇，蝦米，花生。各式其式，材料豐儉由人。 材料: 已調味糯米 900克 已調味開邊綠豆 600克 已調味豬腩肉 900克 咸蛋 9隻 蝦乾  50克 元貝碎 50克 玫瑰露  適量 粽葉及水草 適量 紅蔥油: 紅蔥頭 200克 切片 食用油適量 醃豬肉調味料: 鹽1茶匙      砂糖1茶匙 沙薑粉1湯匙 五香粉半湯匙 玫瑰露半湯匙 生抽1湯匙      紅蔥油  1湯匙 糯米調味: 紅蔥油  1湯匙 鹽1茶匙 砂糖1茶匙 沙薑粉1湯匙 五香粉半湯匙 綠豆調味: 紅蔥油  1湯匙 鹽半茶匙 砂糖半茶匙 沙薑粉半湯匙 五香粉1茶匙 貼士: *紅蔥油 .放入糯米和綠豆  增強香味 製作多一貼  用乾淨玻璃瓶盛起 紅蔥酥可以拌麵或蒸豬肉片 一物多用 *咸蛋  取出蛋黃 加少許玫瑰露 可以去腥增香 *烚糭水份要充足蒸過糭子 中途檢查水份 如有需要加入沸水 *糭子如1星期內吃 存放在雪櫃 如超過1星期才吃 存放在冰格 *蛋白用乾淨容器儲存  可留待滾湯用