Page 147 - hakka

147

鸡颈粄

Chicken Neck Cake

■ 主料 ■ Main Ingredients
糯米粉 200克 200 grams glutinous rice flour
粘米粉 100克 100 grams rice flour

■ 辅料 ■ Auxiliary Ingredients
炕花生碎 3汤匙 3 tablespoons roasted crushed peanuts
炕白芝麻 1汤匙 1 tablespoon roasted white sesame seeds
白糖 3汤匙 3 tablespoons sugar
食用油 2汤匙 2 tablespoons cooking oil
清水 150克 150 grams water

■ 制作流程 ■ Method
1. 将糯米粉和粘米粉倒入盆中，逐渐加入清水，搅 1. Pour the glutinous rice flour and rice flour into a
拌均匀，揉搓成光滑的粄团。 bowl, gradually add water and stir until well com-
2. 将锅烧热后倒入少许食用油加热，待油热后熄 bined. Knead into a smooth dough.
火，将糯米粄团放入锅中，用炒勺轻轻敲打成饼 2. Heat the wok and add a small amount of oil to heat.
状。再加食用油用小火慢煎，边煎边用炒勺敲 One the oil is hot, turn off the heat. Place the dough
打，使粄逐渐变大变薄，直至表面金黄取出。 into the wok and gently tap it with a spatula into a
3. 将煎好的粄胚平摊在熟砧板上，撒上拌好的馅料 flat cake. Add more cooking oil, pan-fry over low
（将炕花生碎、炕白芝麻和白糖混合）。在粄胚 heat, continuing tapping and flattening the dough
中间切一刀，将其分别卷成两条圆柱体状，用刀 with the spatula until it becomes larger, thinner and
斜切成2厘米段即可。 becomes golden on the surface. Remove from the
wok.
■ 风味特色 3. Spread the fried rice cake flat on a cutting board.
外酥里嫩，香甜可口。 Sprinkle with the filling mixture of roasted crushed
peanuts, roasted sesame seeds and sugar evenly on
top. Make a cut down the center of the cake, then
roll each half into a cylindrical shape. Slice diagonally
into 2 cm segments.

■ Flavour Characteristics
Crispy outside, tender inside, sweet, and delicious.