水晶菜粿 Crystal Cai Kuih

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我是个‘潮州妹’,偏爱潮州菜粿!今天,在城市里已不容易找到这道传统而又做的地道的菜粿了。对于潮州菜粿,有一种特别情怀,总觉得这种食品要好好的传承下去。

虽然菜粿的工序比一般的糕粿来得复杂,而我老公(他是广东人)和孩子也未必很会欣赏这道点心,我还是‘坚持’做!希望有一天他们也会爱上这道传统食品。

很多人都是用澄面粉加薯粉做粿皮,可能是比较Q,也比较容易拿捏粿皮,皮可以弄得很薄。它的弱点是一放凉了,皮就会硬!所以我还是比较喜欢妈妈教的传统粿皮,是用粘米粉加薯粉,比较难拿捏,不过如果做得好的话,粿皮就算凉了,还是软的。

粿皮做法:

澄面粉 wheat starch- 200g

薯粉 tapioca flour- 150g

烫滚水 boiling water- 适量 (大约 about 500-600ml)

食油 oil – 1 大汤匙 tbl

盐 salt 1 tsp

掺匀两种粉,加食油,倒入滚水,分2-3次加,一边搅拌,搓匀至幼滑。放一边待凉。加少许水继续搓。

Mix all ingredients, add boiling water, quikly mix into dough n knee till smooth. Put aside n let it cool.

Add liitle cold water, continue knee until soft.

馅料

沙葛 sengkuang- 800-900g 和 萝卜 carrot 1 一条 锉成粗丝 shred into thick slices using shredder, squice out access water.

蘑菇 mushroom (optional) 5-6 朵 pcs,泡软切丝 soak to soften & cut thin slice

一把虾米 dried shrimp- 切幼 cut small size

蒜米 garlic- 1 大粒 whole clove – 切幼 mince

油 oil 适量 (5-6汤匙 tbl)

调味 seasoning – 盐 salt,糖 sugar,胡椒粉 papaer

热油,爆香蒜米,捞起大半,用来放在蒸好的菜粿。剩下的蒜油,爆香虾米和蘑菇,倒入沙葛和萝卜,炒至熟,加调味料。待凉备用。

hot oil, fried garlic till golden brown, take out half for the steam cai kuih. add dried shrimp, mushroom till fragrance than add in sengkuang & carrot. seasoning to taste.

拿大约23-25g(大小依个人喜好),捏薄,加入适量馅料,捏花纹。大火蒸大约8-10分钟即可。放一些蒜米油。

take about 23-25g skin, make it to thin round shape, add enough filling & wrap in. steam on high heat for about 8-10 min.

第二个食谱 another recipe-

1st kneeding :

澄面粉 wheat starch- 250g

薯粉 tapioca flour- 200g

盐 1 tsp

烫滚水 boiling water- 适量 (大约 about 600-700ml), 我把滚水直接倒入打面团机, 就免了手被烫! ^^ 水加到打成面团为止, 不过不可以加太多, 不然就太湿, 太软了。mix the 3 ingredients at low speed in the stand mixer, pour boiling water straight into the dough mixer on the flour mix. Increae to medium speed. just enough warer to make into dough, take it out & continue to knee till smooth. let it cool.

2nd kneeding :

300-400ml cold water (room temperature)

食油 oil – 2-3 tbl 大汤匙

两种粉和盐放进面团搅拌机,倒入滚水, 一边搅拌成团, 倒出来再搓到幼滑。 放一边待凉。

加少许水继续搓, 大约加400-500ml. 间中加油。揉至软滑为止。Add liitle cold water, little by little for 2nd kneeding (till about 300-400ml), add also the oil,  continue to knee until soft.

馅料 filling

沙葛 sengkuang – 大约 about 500-600kg.  和 萝卜 1/2 carrot  一到两个 锉成粗丝 shred into thick shred using shredder, squice out some access water

蘑菇 mushroom (optional) 3-4:朵 pcs,泡软切丝 soften n cut into thin slice

一把虾米 dried shrimp – 切幼 mince

花肉  abt pork 200g, cut small pcs

蒜米 garlic – 1 whole 大粒- 切幼 mince

油 oil 适量 (5-6汤匙 tbl)

调味seasoning – 盐 salt,糖 sugar,胡椒粉 paper and fish source ( optional) to taste

热油,爆香蒜米,捞起大半,用来放在蒸好的菜粿。剩下的蒜油,爆香虾米和蘑菇,倒入沙葛和萝卜,炒至熟,加调味料。待凉备用。

heat up oil, fried garlic till golden brown, take out half for the steam cai kuih. add dried shrimp, mushroom till fragrance than add in sengkuang & carrot. seasoning to taste.

200-300g  韭菜 ku cai, 切细, wash & dried cut very small

爆香酸米和虾米备用 fried 2 tbl mince garlic + dried shrimp until golden brown, set a side

盐 salt 1tsp

枧水 alkaline water 1/2tsp, mix all ingredient

拿大约25g 粿皮(大小依个人喜好)20160716_194655 20160716_195144 20160716_211128 20160716_221826,捏薄,加入适量馅料,捏花纹。大火蒸大约12分钟即可。放一些蒜米油。take about 23-25g skin, make it to thin round shape, add enough filling & wrap in. steam on high heat for about 8-10 min.

这个食谱大概可以做45个沙葛和28个韭菜。this recipe would make about 40-45 sengkuang & 25-28 ku cai.

 

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