Page 205 - hakka 2025

炒黄粄

Stir-Fried Yellow Rice Cakes

■ 主料 ■ Main Ingredient
平远黄粄 700克 700 grams Píng Yuǎn yellow rice cakes (huáng bǎn)

■ 辅料 ■ Auxiliary Ingredients
三层猪肉 100克 100 grams pork belly (sliced into thick strips)
泡发香菇 2个 2 soaked shiitake mushrooms
干鱿鱼 Dried squid
新鲜冬笋 Fresh bamboo shoots
蒜白 150克 150 grams garlic stems

■ 调料 ■ Seasonings
猪油 2汤匙 2 teaspoons lard
鱼露 半茶匙 ½ teaspoon fish sauce
生抽 1茶匙 1 teaspoon light soy sauce
胡椒粉 半茶匙 ½ teaspoon white ground pepper

■ 制作流程 ■ Method
1. 将黄粄切成手指长的条状；三层猪肉切粗丝；蒜 1. Cut the huáng bǎn into finger-length strips. Slice
白、香菇、干鱿鱼和冬笋切成细丝。 the pork belly into thick strips. Cut the garlic stems,
2. 将锅烧热后放入猪油加热后，将黄粄煎至两面金 mushrooms, dried squid and bamboo shoots into
黄，表面呈麻皮状，盛出备用。 thin strips.
3. 再次将锅烧热，煸炒三层猪肉，加入香菇、干鱿 2. Heat the wok and add lard to heat. Pan-fry the huáng
鱼和冬笋，继续煸香，加入生抽调味，使辅料更 bǎn until both sides are golden brown and the sur-
加入味。 face has a “tiger-skin” texture.. Remove and set
4. 放入煎好的黄粄，加入鱼露和胡椒粉调味，快速 aside.
翻炒均匀。临出锅前加入蒜白丝翻炒几下，即可 3. Reheat the wok, stir-fry the pork belly until fra-
盛盘。 grant. Add the mushrooms, dried squid and bamboo
shoots, continuing to stir-fry. Add light soy sauce to
■ 风味特色 enhance the flavour of the ingredients.
色泽金黄，弹韧可口，粄香味浓。 4. Add the fried huáng bǎn to the wok, season with fish
sauce and ground pepper, stir-fry quickly. Just before
removing from heat, add the garlic stem strips and
stir-fry briefly. Serve immediately.

■ Flavour Characteristics
Golden in colour, with a chewy yet satisfying texture and
rich rice fragrance.

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