河婆擂茶 Hakka Lei Cha

材料(一):
1) 白米 1公斤(洗淨,浸泡30分钟,沥干)
2) 食油 1大匙
3) 薑茸 半小匙
4) 葱头茸 半小匙
5) 盐 1大匙
 
擂茶汤材料:
1) 花生 500克(炒香,去皮)
2) 白芝麻 100克(炒香)
3) 薄荷叶 200克
4) 九层塔 200克
5) 薯仔菜 200克
6) 茶叶 适量
7) 胡椒粒 适量
8) 苦粒心叶 适量
 
擂茶菜材料:
1) 芥兰 600克(洗淨,切小粒)
2) 薯仔菜 600克(洗淨,切小粒)
3) 大蒜 600克(洗淨,切小粒)
4) 豆角 600克(洗淨,切小粒)
5) 韭菜花 600克(洗淨,切粒)
6) 芹菜 600克(洗淨,切小粒)
7) 蒜茸 4大匙
8) 盐 适量
 
擂茶配料:
1) 蒜茸 2大匙
2) 豆干 8块(切粒)
3) 菜脯碎 500克
4) 虾米 300克
5) 花生 1公斤(炒香,去皮)
 
擂茶汤的做法:
1) 所有擂茶汤料放入搅拌机内,加入少许清水搅碎。要享用时加滚水冲泡即可。
 
做法:
1) 热油锅,爆香材料(一)的葱头茸及蒜茸。
 
2) 放白米及盐,拌炒乾香,放入电饭锅内,加适量的水煮成饭,备用。
 
3) 准备擂茶菜。热油锅,爆香蒜茸,将各种切粒的蔬菜分开炒香至熟,加入适量的盐调味。
 
4) 准备擂茶配料。热油锅,爆香蒜茸,分别把豆干粒、菜脯碎及虾米炒香。
 
5) 取个大碗,盛饭、菜及配料,加入热腾腾的擂茶汤,趁热享用。
8 Comments
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