鮑魚瑤柱蛋黃鮮肉糭 節日食譜

𝘼𝙗𝙖𝙡𝙤𝙣𝙚 𝙙𝙧𝙞𝙚𝙙 𝙨𝙘𝙖𝙡𝙡𝙤𝙥 𝙚𝙜𝙜 𝙮𝙤𝙡𝙠 𝙧𝙞𝙘𝙚 𝙙𝙪𝙢𝙥𝙡𝙞𝙣𝙜

又就快端午節～今年又約埋 @kiki.is.cooking 一齊包糭！整左成個下午😆倦但係包完咁多隻真係好滿足😗即刻試食so good!!!!! Totally worth the effort🤍

今年調返轉由我準備材料😂買咗南非鮑魚北海道瑤柱～所有材料都係買咗$800！最後包咗40隻多啲！除返開$20 隻🤣但係每隻都好足料勁好食😍🩷今年用咗鹹水草去綁啲糭！自然過用麻繩，不過就難啲綁實😆

材料（約30隻份量）

• 糯米 3斤
• 綠豆邊 1/2斤
• 五花腩 450g
• 咸蛋黃 30粒
• 乾瑤柱 30粒
• 栗子 15粒
• 蝦米 隨意
• 金華火腿 隨意
• 乾冬菇 8隻
• 乾粽葉 60張
• 綿繩/鹹水草

豬肉醃料：
紹酒 2湯匙、老抽 1湯匙、蠔油 2湯匙、生抽 2湯匙、糖 1湯匙、胡椒粉 1茶匙

糯米＋綠豆調味：
雞粉 3湯匙、老抽 1湯匙、五香粉 1湯匙

做法：

1. 粽葉預早一晚浸水；冬菇預早一晚浸發好，每粒切成 4份；瑤柱、蝦米浸暖水約 1小時至軟身；栗子切半；金華火腿切薄片；五花腩切粒，醃1小時
2. 糯米、綠豆浸水1小時，浸泡好的糯米綠豆瀝乾水分，混合並加入調味拌勻
3. 粽葉剪走頭尾尖角部分，左右疊起2張棕葉，摺疊出三角錐形，先放一層糯米綠豆，然後所有餡料，再舖上一層糯米綠豆，然後封起棕葉，用綿繩綁起
4. 糭放入滾水，用小火烚2小時，完成！

Ingredients (about 30 pieces):

• 3 catties (1.5 kg) glutinous rice
• 1/2 catty (250g) mung bean peel
• 450g fatty pork belly
• 30 salted egg yolks
• 30 dried scallops
• 15 chestnuts
• some dried shrimp
• some Jinhua ham
• 8 dried shiitake mushrooms
• 60 bamboo leaves
• cotton string

⠀Pork marinade:
2 tbsp Shaoxing wine, 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tbsp sugar, 1 tsp white pepper

Glutinous rice + mung bean seasoning:
3 tbsp chicken powder, 1 tbsp dark soy sauce, 1 tbsp five spice powder

Instructions:

1. Soak the bamboo leaves overnight. Soak the shiitake mushrooms overnight and slice each one into 4 pieces. Soak the scallops and dried shrimp in warm water for about 1 hour until softened. Halve the chestnuts. Slice the Jinhua ham thinly. Dice the fatty pork belly and marinate for 1 hour.
2. Soak the glutinous rice and mung bean peel in water for 1 hour, then drain. Mix the soaked glutinous rice and mung bean, and season with the seasoning mix.
3. Trim the pointed ends off the bamboo leaves. Overlap 2 leaves and fold into a triangular cone shape. Place a layer of the seasoned glutinous rice-mung bean mixture, then add the fillings, then top with another layer of the rice-mung bean mixture. Wrap and tie with cotton string.
4. Place the zongzi in boiling water and simmer for 2 hours on low heat until cooked through.