潮洲红桃粿 | 皮薄馅料多 软糯Q弹，美味又可口 Teochew Red Peach Kueh | Chewy and Delicious скачать в хорошем качестве

潮洲红桃粿 | 皮薄馅料多 软糯Q弹，美味又可口 Teochew Red Peach Kueh | Chewy and Delicious

红桃粿，也叫潮州饭粿, 是一种令人吃了总会怀念的潮州传统糕点。小时候，每逢过节，妈妈就就会做红桃粿来拜拜，我们这些小孩总是喜欢在旁边拿着面团捏成各种形状来玩 。每次吃着红桃粿，童年的情景就会自然而然的出现在脑海里，吃着妈妈的味道，忆起童年往事。。。 红桃粿的内馅一般是咸的糯米饭，可随个人口味和喜好加入香菇、虾米、花生、猪肉碎、菜脯、芹菜等等。甜的内馅就是绿豆泥或芋泥。妈妈也曾做过咸豆沙的，咬一口后，加入卤肉汁，那种特别的味道至今依旧令人念念不忘。 食材: （大约可以做 23 -25个） 《馅料食材》： 400 克 糯米 200 g克虾米 200 g克猪肉碎 200 克 花生米 200克红葱头 （切片） 1 茶匙胡椒粉 2 勺子生抽 ½ 勺子黑酱油 1 ½ 茶匙盐 油适量 香蕉叶 4 - 5 片 《粿皮食材》： 500 克 粘米粉 400克 蕃薯粉（或木薯粉） 2000毫升 热开水 1-2滴红色食用色素 潮州红桃粿的做法步骤 : 1） 糯米提前浸泡一夜。为了简单方便，我用饭锅把糯米煮熟， 不嫌麻烦的话也可以先把糯米蒸熟，那样糯米就会粒粒分明。 2） 炒锅烧热放入油，下红葱头炒香，加入虾米，猪肉碎炒出香味后，撒上胡椒粉，然后加入煮熟的糯米饭，加生抽、黑酱油和盐翻炒, 最后加入花生碎翻炒均匀即可。 3）烧一锅热水， 约2000毫升， 加入1-2滴红色食用色素，再加入些许植物油。把粘米粉和番薯粉放入一个容器，混匀，然后分几次慢慢加入热开水，用木匙搅匀。用手揉至不沾手指，然后分成23 -25 个小面团。 4）把一个面团捏成圆形薄片，会粘手的话撒些木薯粉， 5）包入两汤匙左右的糯米饭，捏成与粿模相似形状。轻轻压入粿模印里，用手慢慢压平，不要让它满出模边缘。再用手按一按，把粿和粿模轻轻在手里一敲，漂亮的红桃粿就形成了。 6）准备一只蒸锅，加入适量清水，水滚后，把排满红桃 粿的蒸盘放到锅里，蒸大约10分钟就可以了，蒸的时间不用太长，因为里面的糯米饭已经煮熟。 温馨小贴士： 红桃粿也可以搭配甜黑酱和参峇辣椒来吃哦！ 蒸好的红桃粿可以用油煎至两面金黄，粿皮有点焦，口感更酥脆, 更香更美味。 #红桃粿做法 #红桃粿皮做法 #潮州红桃粿 #Teochewredpeachkueh #pngkueh "红桃粿" (Red Peach Kueh) also known as Teochew PNG Kueh, is a traditional Teochew pastry that leaves a lasting impression on those who taste it. When I was a child, on every festival, my mother used to make this pastry, and kids like me always enjoyed playing with the dough, shaping it into various forms. Every time I eat it, memories of my childhood naturally come to mind, and the taste of my mother's cooking reminds me of those days. The filling of Png Kueh is typically savory glutinous rice, but you can customize it with ingredients like shiitake mushrooms, dried shrimp, peanuts, minced pork, preserved radish, celery, and more. Sweet fillings can consist of green bean paste or taro paste. My mother also made a savory red bean paste version, which, when you take a bite and add the braised meat sauce, has a special taste that's unforgettable to this day. Ingredients: (For about 23-25 pieces) "Filling Ingredients": 400g glutinous rice 200g dried shrimp 200g minced pork 200g peanuts 200g shallots (sliced) 1 teaspoon pepper 2 tablespoons soy sauce ½ tablespoon dark soy sauce 1 ½ teaspoons salt Cooking oil Banana leaves (4-5 pieces) "Skin Ingredients": 500g glutinous rice flour 400g sweet potato flour (or tapioca flour) 2000ml hot water 1-2 drops of red food coloring Steps to make Teochew Red Peach Kueh: Soak the glutinous rice overnight. For convenience, you can cook it in a rice cooker. Alternatively, you can steam it for distinct rice grains. Heat oil in a frying pan, sauté the shallots until fragrant, add dried shrimp and minced pork, stir until fragrant, sprinkle with pepper, then add the cooked glutinous rice. Add soy sauce, dark soy sauce, and salt, and stir-fry. Finally, add the crushed peanuts and stir until well combined. Boil a pot of hot water, approximately 2000ml. Add 1-2 drops of red food coloring and a bit of vegetable oil. In a container, mix glutinous rice flour and sweet potato flour, then slowly add hot water while stirring with a wooden spoon until it's not sticky to your fingers. Divide into 23-25 small dough balls. Shape one dough ball into a round, thin skin. If it's sticky, dust with some tapioca flour. Fill it with about two tablespoons of the cooked glutinous rice, shape it into a shape resembling the kueh mold. Press gently into the mold, using your hand to flatten it, without letting it overflow from the mold edges. Press lightly with your hand and tap the kueh and mold together gently. Beautiful Png Kuehwill take shape. Prepare a steamer, add enough water. Once the water is boiling, place the steaming tray filled with the kueh into the steamer. Steam for about 10 minutes; you don't need to steam them for too long since the glutinous rice inside is already cooked. Tips: You can also enjoy Png Kueh with sweet black sauce and chili paste! Steamed Png Kueh can be pan-fried until both sides are golden brown, the skin becomes crispy, and it becomes even more delicious and aromatic."