Tuesday, December 18, 2018

客家咸汤圆 Hakka Savoury Tang Yuan








很快冬至就要到了,先送上这款花型的咸汤圆















汤圆材料

糯米粉  200
清水  160 适量


做法

1.
糯米粉慢慢加入清水搓揉成光滑和不粘手面团。将面团分割小份,搓圆。
2. 放入水滚的锅里煮至浮起,捞起放入一个装有冷开水的大碗中以免汤圆粘在一起。


客家咸汤圆

材料

猪肉丝  100
虾米  1大匙 (浸软,沥干)
香菇  3 (浸软,切丝)
高汤 / 清水  800毫升  适量
芹菜  适量
蒜茸  1大匙

调味料生抽,蚝油,盐


做法

1. 烧热油,爆香蒜茸和虾米。加入香菇丝和猪肉丝,炒香。
2. 倒入高汤煮滚,加入调味料。
3. 加入汤圆,煮滚。最后放入芹菜即可。




Glutinous Rice Balls Ingredients  

200g glutinous rice flour
160g water


Method :

1. Put glutinous flour and water in a bowl and knead till a smooth dough. Divide dough into small portions.
2. Bring a pot of water to boil , add rice balls and cook until they float to the surfacetransfer into cold water. 



Hakka Savoury Tang Yuan

Ingredients :

100g pork bellyshredded
1tbsp dried shrimpssoaked and drained
3 chinese mushroomsoaked and shredded
800ml stock / water
some chinese celery
1tbsp chopped garlic

Seasoning : light soy sauceoyster saucesalt


Method :

1. Heat up oil , sauté garlic and dried shrimps till fragrant . Add in pork belly and mushrooms stir-fry till fragrant.
2. Pour in stock and bring to boiladd in seasoning.
3. Add in the cooked tang yuan and bring to a rapid boil. Add in celeryserve hot.