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炒拳头粄

Stir-fried Fist Cakes

■ 主料 ■ Main Ingredients
低筋面粉 500克 500 grams low-gluten flour
清水 200克 200 grams water

■ 辅料 ■ Auxiliary Ingredients
蒜蓉 10克 10 grams minced garlic
葱花 10克 10 grams chopped green onions

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

■ 制作流程 ■ Method
1. 将低筋面粉加入清水，揉成光滑的的面团，然后 1. Mix the low-gluten flour with water, knead into a
分成均匀的小份，捏成一个个厚薄一致的的圆形 smooth dough. Divide it into even portions and
粄胚。 shape them into uniformly thick round cakes.
2. 锅中烧水，水开后放入粄胚煮熟，捞出迅速放入 2. Bring a pot of water to a boil, add the rice cakes and
冷水中降温，再沥干水分备用。 cook until done. Remove and quickly submerge in
3. 将锅烧热放入猪油加热，煸香蒜蓉，倒入粄胚翻 cold water to cool , then drain . Drain the excess wa-
炒，加入鱼露、生抽和胡椒粉调味，撒上葱花后 ter. Bring water to a boil in a pot, add the rice cakes
即可出锅。 and cook until they float to the surface and are fully
cooked. Remove them, quickly submerge in cold wa-
■ 风味特色 ter to cool, then drain and set aside.
面香浓郁，劲道弹牙。 3. Heat the wokand add lard to heat. Stir-fry the minced
garlic until fragrant, then add the rice cakes and
stir-fry. Season with fish sauce, light soy sauce and
ground pepper. Sprinkle with chopped green onions
and serve.

■ Flavour Characteristics
Rich flour aroma with a chewy texture.