Recipe for Savory Rice Dumpling | 中文版 |
| Ingredients A | Ingredients D | ||||
| Glutinous rice | 2 | kg | Black-eyed pea (soaked) | 300 | g |
| Salt | 2 | tsp | Salted egg yokes (half) | 15 | pcs |
| Sugar | 1 | tbsp | Salt and Pepper to taste | Pepper | 1 | tsp |
| Oil | 5 | tbsp | |||
| Ingredients B ( Mixed well) | Other (Boiled Until soft) | ||||
| Pork Collar Cube | 30 | pcs | Bamboo Leaves | 300 | g |
| Sugar | 1 | tbsp | Strings | ||
| Salt | 1 | tsp | |||
| Five-Spice Powder | half | tsp | |||
| Pepper to taste | |||||
| Ingredients C (Boiled until soft) | Seasoning | ||||
| Chinese Mushrooms | 30 | pcs | Salt | 1 | tbsp |
| Oyster sauce | 1 | tbsp | |||
| Broth | 2 | cup | |||
| Salt and Pepper to taste | |||||
Method :
- Soak glutinous rice for 3 hours, drain and mix with the rest of Ingredients A.
- Put some glutinous rice, Ingredients B, C and D on bamboo leaves, wrap up and tie up with string.
- Put Seasoning in half pot of water in a pressure cooker, bring to a boil. Add dumpings and cover to cook until the 2nd red ring appears.
- Reduce to low heat and cook for 45 minutes. Turn off the heat to let the Indicator go down by itself. Remove, drain and serve.
Tip :
Remove the cooked dumplings immediately after done, as the brine will made the rice saltier and soggier.
咸肉粽 | English Version |
| 材料 A | 材料 D | ||||
| 糯米 | 2 | 公斤 | 眉豆 （浸水）) | 300 | 克 |
| 盐 | 2 | 茶匙 | 咸蛋黄 （切半） | 15 | 粒 |
| 糖 | 1 | 汤匙 | 盐和胡椒粉 | 适量 | 胡椒粉 | 1 | 茶匙 |
| 油 | 5 | 汤匙 | |||
| 材料 B （拌均） | 其他 （煮软） | ||||
| 五花肉丁 | 30 | 块 | 粽叶 | 300 | 克 |
| 糖 | 1 | 汤匙 | 粽绳 | ||
| 盐 | 1 | 茶匙 | |||
| 五香粉 | 半 | 茶匙 | |||
| 胡椒粉 | 适量 | ||||
| 材料 C （煮至软熟） | 调味料 | ||||
| 冬菇 | 30 | 朵 | 盐 | 1 | 汤匙 |
| 蚝油 | 1 | 汤匙 | |||
| 上汤 | 2 | 杯 | |||
| 盐和胡椒粉 | 适量 | ||||
做法 ：
- 将糯米浸3小时，沥干后拌入其余材料A。
- 将适量糯米， 材料B，材料C及材料D放在粽叶上，包好用绳子扎着。
- 将半锅水和调味料倒入气压锅内煮滚，放入粽子，盖着煮至第二格红线升上。
- 改用小火煮45分钟，熄火待针自动下降。取出沥干水份即可。
小贴士 ：
粽子煮熟后要立刻取出，因为水内的盐份，会使粽子变更咸和米饭膨胀。