Page 95 - hakka

95

蒸味酵粄

Ginger Oil Chicken

■ 主料 ■ Main Ingredients
粘米粉 250克 250 grams rice flour

■ 辅料 ■ Auxiliary Ingredients
清水 250克 250 grams water
沸水 250克 250 grams boiling water
枧水 3克 3 grams lye water

■ 调料 ■ Seasonings
红味 （清水6汤匙、红糖3汤匙、白砂糖 Red flavour: 6 tablespoons water,
2汤匙、姜片10克熬煮而成) 3 tablespoons brown sugar,
白味 （蒜蓉10克煎香、清水3汤匙、鱼露 2 tablespoons white sugar,
2汤匙煮制而成） 10 grams ginger slices, boiled together.
White flavour: 10 grams minced garlic stir-fried,
■ 制作流程 3 tablespoons water,
1. 将清水倒入粘米粉中，搅拌均匀后加入枧水继续 2 tablespoons fish sauce, boiled together.
搅拌均匀至顺滑。
2. 用沸水从高处冲入粉浆中，同时用筷子迅速搅 ■ Method
拌，直至粉浆成半熟且流动状。 1. Pour water into the rice flour and stir until even-
3. 将调好的粉浆倒入一个个浅小碗中。放入蒸锅， ly mixed. Add lye water and continue to mix until
先用大火蒸10分钟，再转中火蒸20分钟，直至碗 smooth.
面周围鼓起，中间形成凹窝状即可出锅。 2. Pour boiling water from a height into the batter,
while stirring quickly with chopsticks until the batter
■ 风味特色 becomes partially cooked and remains fluid.
可咸可甜，柔韧弹牙。 3. Pour the batter into small shallow bowls. Place in a
steamer and steam over high heat for 10 minutes,
then reduce to medium heat and steam for another
20 minutes until the edges puff up and the center
forms a pit. Remove from the steamer and serve.

■ Flavour Characteristics
Can be savory or sweet, with a chewy and resilient tex-
ture.