Page 7 - hakka

备注 Notes

1. 茶匙的份量为8-10克，汤匙的份量为30-40克。
2. 生粉为玉米淀粉或土豆淀粉，腌制用。水淀粉为生粉水，打芡用。木薯粉为开锅肉
丸专用。以前客家人的厨房基本就是木薯粉和番薯粉两种。
3. 咸菜分为长咸菜，干身。大头咸菜是水咸菜，食梗为主。还有一个带梗带叶，例如

外婆菜。
4. 清水为做粄类和粉糊用，不同季节不同品牌，用水量也不一致。二汤为淡骨头汤
（用猪扇子骨、猪筒骨小火熬的汤），可清水代替。

5. 炒菜锅为铁锅，家庭普通版。辅料先用刀改好，香菇是干香菇泡发好待用。用油，
炒制菜肴多为猪油，蒸制菜肴可花生油或高山茶油，炸制用油以实际操作为准。
6. 菜谱是以猪肉、鸡鸭鹅、河鲜、牛羊、年味、小食等为序。

1. A teaspoon holds 8-10 grams, and a tablespoon holds 30-40 grams.
2. Cornstarch or potato starch is used for marinating, while a starch slurry is used for thick-
ening sauces. Tapioca starch is used specifically for making boiled meatballs. In the past,
Hakka kitchens mainly used tapioca starch and sweet potato starch.

3. Pickled vegetables include long salted vegetables (dry type) and large salted vegetables
(wet type) mainly made of stems. There is also a type with both stems and leaves, such
as “grandmother’s vegetables”.
4. Clear water is used for making dough and batter. The amount of water varies with dif-

ferent seasons and brands. Light broth (made by simmering pork fan bones or pork leg
bones) can be used instead of water.
5. The wok used for stir-frying is an iron wok, commonly used in households. Prepare the
side ingredients in advance. Dried mushrooms should be soaked before use. Lard is often

used for stir-frying dishes, while peanut oil or mountain tea oil can be used for steaming.
The oil for deep-frying depends on actual needs.
6. The recipe is organized in the order of pork, chicken, duck, goose, freshwater fish, beef,
lamb, festive dishes, and snacks.