Page 149 - hakka

149

酿黄粄

Stuffed Yellow Rice Cake

■ 主料 ■ Main Ingredients
黄粄 1块(约800克) 1 block of yellow rice cake (about 800 grams)

■ 辅料 ■ Auxiliary Ingredients
三层猪肉 100克 100 grams pork belly
泡发香菇 2个 2 soaked mushrooms
干鱿鱼 50克 50 grams dried squid
荞苗或九梗里 50克 50 grams buckwheat sprouts or Jiugengli

■ 调料 ■ Seasonings
食盐 1茶匙 1 teaspoon salt
味精 1茶匙 1 teaspoon MSG
生抽 1茶匙 1 teaspoon light soy sauce
胡椒粉 1茶匙 1 teaspoon ground pepper
猪油 2汤匙 2 tablespoons lard
鱼露 1茶匙 1 teaspoon fish sauce

■ 制作流程 ■ Method
1. 将三层猪肉、香菇、荞苗和干鱿鱼切成小粒备 1. Dice the pork belly, mushrooms, buckwheat sprouts
用。 and dried squid, then set aside.
2. 将锅烧热后放入猪油加热。先煸香三层猪肉，再 2. Heat the wok and add lard to heat. stir-fry the pork
加入香菇和干鱿鱼继续煸炒，加入少许生抽调 belly until fragrant, then add the mushrooms and
味，最后加入荞苗翻炒，制成馅料。 dried squid, continue to stir-fry. Add a little light
3. 黄粄切成长方形条块（长7厘米宽4厘米高3厘 soy sauce for seasoning. Finally, add the buckwheat
米），中间挖空成凹槽状，酿入调好的馅料。 sprouts and stir-fry to make the stuffing.
4. 将锅烧热倒入适量的油加热。将酿好的黄粄煎至 3. Cut the yellow rice cake into rectangular strips (7 cm
表面金黄，外皮起麻皮微焦状，装盘后蒸10分钟 long, 4 cm wide and 3 cm high). Hollow out the cen-
即可。 ter to form a groove and stuff it with the prepared
stuffing.
■ 风味特色 4. Heat a wok and pan-fry the stuffed yellow rice cake
色泽金黄，弹牙可口。 until the surface becomes golden brown and slightly
crispy. Then arrange the fried stuffed yellow rice cake
on a plate and for 10 minutes before serving.

■ Flavour Characteristics
Golden colour, chewy and delicious.