幸福的滋味－媽媽拿手菜【傳統客家粽】

#紫丁香婦幼關懷協會
#媽媽拿手菜
#傳統客家粽

幸福的滋味－媽媽拿手菜
====傳統客家粽====

材料：
糯米(需先浸泡3hrs) 2斤
五花肉 ............100克
紅蔥頭 ............10顆
蘿蔔乾 .............5兩
蝦米 .................50克
香菇 .................10朵
大蒜 ................12個
蒸熟的栗子 .....10顆
豬油脂 .............6小塊
醬油、雞粉 ......適量
白胡椒粉、糖 ...適量
粽(竹)葉 ...........10片
棉繩 ..................11條
竹筷(固定棉繩用) 1根

清洗粽葉：
1.先將粽葉洗淨(尤其是覆蓋米那面)。
2.用飲用水泡半小時。
3.再一片片洗乾淨。

滷肉：
1.香菇泡水軟化、三層肉洗淨，備料。
2.將香菇、三層肉、大蒜、雞粉、醬油、糖加入鍋中攪拌，
以小火煮滾，依豬肉上色狀況添加醬油。
3.豬肉上色完後放入電鍋蒸(外鍋約放一杯水)。

炒料：
1.炸豬油：放入豬油脂，大火將豬油逼出後，將剩下油塊撈起，
豬油盛起備用，鍋內只留下適量的豬油。
2.炸紅蔥頭：鍋中加入少許的沙拉油(避免豬油凝固)，
　要不斷適時翻炒(避免紅蔥頭炸焦)，炒到微微金黃色時撈起。
3.鍋中放入大蒜爆香，加入蝦米炒香，再加入香菇小火翻炒，
將紅蔥頭、醬油、蘿蔔乾一起加入翻炒。
4.最後加入雞粉、白胡椒粉翻炒後盛出。

炒糯米：
1.鍋中倒入適量的沙拉油、豬油，以大蒜將油爆香。
2.加入一半的紅蔥頭、醬油和糯米進行翻炒。
3.加入雞粉，將糯米翻炒至八、九分熟，需一直翻炒(切記手不能停)。
秘訣：熟度看起來像我們吃飯的米，米容易沾色就代表熟了。
4.加入滷肉的湯汁進行翻炒。
5.最後將剩餘的紅蔥頭全部倒入鍋中一起翻炒，即可盛出。

包粽、蒸煮步驟：
找到可以固定的地方(例如冰箱)，綁上一條棉繩並以竹筷固定，
方便串起整串肉粽。
1.用手將外側的粽葉向內側包覆(比例一長一短)，如勺子的形狀。
2.放入一匙米、一匙炒料、一塊肉、一個香菇、一個栗子，
最後再蓋一層米，將棕葉蓋上。
3.調整粽子的菱角(有角才漂亮)，粽葉順折即可進行綑綁。
4.用棉繩將肉粽繞兩圈綁住打活結即可。

最後，用蒸鍋蒸肉粽(時間大約40分鐘)。

====媽媽小檔案鍾媽媽====
新竹新埔鎮客家人

♦♦ Traditional Hakka Rice Dumpling #Recipes ♦♦
｜#Ingredients｜
1200g Glutinous rice (Soak in water at least 3 hours)
100g Pork belly
10 Shallots
190g Dried radish
50g Dried shrimp
10 Chinese dried mushroom (shitake mushroom)
12 Garlics
10 Chestnuts
6 pieces Fatback or Leaf Fat
Soy sauce
Chicken powder
White pepper
Sugar
10 Reed leaves or Bamboo leaves
11 twines
1 wood chopstick

｜#Instructions｜

⚑Prepare the leaves
1. Wash the leaves thoroughly to remove any mud.
2. Soak with drinking water for half hour
3. Wash the leaves again.

⚑Prepare the pork
1. Soak the mushrooms. Rinse and clean the mushrooms. Slice them thinly and set aside.
2. Clean the pork belly and cut into small pieces.
3. Place the pork belly, mushroom, garlic, chicken powder, soy sauce, sugar in the pot. Stir to mix well.
4. Heating on low heat to boiling.
5. Add some soy sauce then simmer for 15 minutes. (★you can add some soy sauce depends on the color of pork.)
6. Steam. Add about one liter of water into a wok.

⚑Prepare the filling
1. Stir fry the fat from pigs to make the lard. When the oil starts to pool, you can scoop the fat out and strain it.
2. Place the shallots in wok. Add some vegetable oil that helps to prevent lard from solidifying. Keep stirring till shallots turn golden brown. Scoop shallots out and set aside. Leave some oil in wok.
3. Saute garlic.
4. Add dried shrimp. Deep-fry until fragrant.
5. Add sliced mushrooms. Stir-frying at low heat.
6. Add fried shallots, soy sauce, and dried radish and stir-fry.
7. Add chicken powder and white pepper. Stir-fry briefly to mix well, then turn out onto a plate.

⚑Prepare the glutinous rice
1. Saute garlic with some vegetable oil.
2. Add 1/2 fried shallots, soy sauce and glutinous rice and stir-fry.
3. Add some chicken powder. Keep stir-frying till 80%-90% done.
★Tips: Stir fry until the seasoning is evenly mixed into the glutinous rice.
4. Add the meat sauce and stir-fry.
5. Add the rest of fried shallots. Stir-fry briefly, then turn out onto a plate.

⚑How to wrap and tie the rice dumplings?
1. Hook a bunch of string to an anchor point. Use chopstick to hold the zongzi and the other to tie it tightly and a dead knot.
2. Start at 1/3 lengthwise from one end, bend the leaf to form a cone making sure the smooth side of leaf is on inside of cone.
3. Fill up the cone with 1 tbsp of glutinous rice→1 tbsp filling→mushroom→pork belly→steamed chestnut→Cover the filling with 2 tablespoons of glutinous rice.
4. Press leaf down gently to close the cone.
5. Adjust every corner.
6. Wrap the rice dumpling with the twine or grass strand twice, each time with an easy knot to ensure no loose ends.
7. Place a steamer rack in the wok. Place the rice dumpling in and steam for 40 mins.

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