标签:
汤圆冬至客家咸汤圆汤 |
分类: 南洋风味 |
2020年终于到了年末,今年真是很不一样的一年,希望不开心的事情尽快过去,大家可以过点安心日子。
这款咸汤圆其实是去年冬至时候做的,却一直没时间写食谱,一等又是一年。今年就把食谱整理好,用这款客家咸汤圆祝贺大家冬至快乐吧!
It is the week leading to Christmas, 2020 is finally coming to an end. I am truly wishing that with the New Year coming, we will also celebrate the end of this very eventful year and welcoming a peaceful year of 2021 full of joy and health.
It is Winter Solstice today, so I decided to write this savory glutinous rice balls soup to wish everyone a happy Winter Solstice.
材料:
汤圆:
1 杯 糯米粉1/2 杯 温水
几滴 红色素
汤料:
1 大勺
虾米
2 朵 香菇 (泡开切丝)
一小块 里脊肉/瘦肉
(切丝,加一点酱油、食盐、蚝油、料酒、麻油和芡粉腌制10分钟)
3-4 杯 水/高汤
一只 红葱头 切圈
葱丝
茼蒿
一点 鱼露/食盐
一点 胡椒粉
另外:
蒜酥 和 蒜油
Ingredients:
For glutinous rice balls:
1 Cup of Glutinous rice flour 1/2 Cup of warm water
Few drops of red food coloring
For the Soup:
1 tbsp. of dried shrimp
2 Dried Mushrooms (Soaked and slice)
Small piece of tender loin (Sliced/or shredded)
3-4 Cups of water/ stock
1 Shallot Sliced
Scallion
1 bunch of Garland Chrysanthemum or
spinach
A little Fish sauce or salt
A pinch of white pepper powder
Other:
Fried Minced Garlic plus oil
1.
把糯米粉和温水和成一个软粉团后把粉团分成两半。在一半的粉团里加入半勺的红糟揉成粉红色的粉团。
2. 把粉团分成小份揉成小丸子,也可以两色混合做成混色的。
3. 用一口小锅煮滚半锅水把汤圆入锅煮至浮在水面就熟了,捞出泡入冰水里冰镇,这样做出来的汤圆更Q弹好吃。
1. Knead the glutinous rice flour with warm water to form
a soft dough, cover with clean cloth.
2. Divide the dough in half, add half tsp of Ang Chow or
red coloring to one of the portion and knead into pink/red color
dough. divide the dough into small portions and roll into small
balls to the size of your liking.
3. Bring a half pot of water to rolling
boil, drop the rice balls into the
water and cook for 3-5 minutes or until the rice balls started
floating on water.
4. Take the rice balls out and soaked into ice
water.
5.
红葱头切丝,锅里热上一大勺食油把红葱头爆香。另外把3-4只蒜头切碎,炸香成为蒜酥。
6. 加入虾米和香菇丝炒香,把肉丝加入煸炒变色,加入3-4
杯水或高汤煮滚。加入鱼露、食盐和胡椒粉调味,加入茼蒿煮至断生即可。
7.
把汤圆放到碗里,加入滚热的汤和料,上面放上一小勺蒜酥和油。开吃。
5. Soak the dried shrimps in hot water for
5 mins. Soak and sliced the dried mushrooms. Clean and cut the
scallion and green vegetable.
6. Shred the tenderloin and marinate for 10
minutes with some soy sauce, salt, oyster sauce, cooking wine,
sesame oil and about 1 tsp of corn starch.
7. Heat 1 tbsp of oil in a cooking
wok, fry the shallot rings until fragrant. You
can also fry the minced garlic at this time until golden in
color.
8. Together with the
fried shallot, add the dried shrimps and sliced mushrooms, stir fry
for 2 minutes, add the tenderloin and cook until the meat changes
color.
9. Add 3-4 cups of water and stock and
bring to boil, season with salt or fish sauce. Add the greens and
cook for 1-2 minutes.
10. Place about 20 glutinous rice balls in
a bowl, add the hot soup and ingredients, sprinkle some white
pepper powder and 1 tsp of fried garlic and oil. Serve
hot.