養生素肉粽 Vegetarian Bak Chang

材料:
香菇10朵、皮丝(素肉)100公克、杏鲍菇160公克、乾栗子10颗、地瓜120公­克、素火腿80公克、薑末a15公克、薑末b15公克、十榖米300公克、圆糯米30­0公克、水a150㏄、水b200㏄、桂竹叶10片、麻竹叶10片、棉绳10条
 
调味料:
A.酱油1/2大匙、盐1/2小匙、香菇粉1/2小匙、细砂糖少许、白胡椒粉少许
B.酱油2大匙、盐少许、细砂糖少许、白胡椒粉少许、香菇精1/2小匙
 
预备:
※十榖杂粮洗淨后浸泡于冷水中约8小时,捞出沥乾水分,备用。圆糯米洗淨后沥乾水分,­浸泡于冷水中约5小时,捞出沥乾水分,备用。
※皮丝浸泡于冷水中至软化,切小块后川烫,捞出沥乾水分;杏鲍菰、素火腿切块;香菰浸­泡于冷水中至软化,备用。
※乾栗子浸泡于冷水中至软化,放入电锅蒸熟(约20分钟),备用。
※取桂竹叶和麻竹叶,修剪头尾后泡入热水中洗淨后捞出拭乾,备用。
 
做法:
1)在蒸笼内铺上沾水过的棉布,倒入拌匀的十榖米和圆糯米,盖上蒸笼盖以大火蒸煮30­~40分钟,备用。
 
2)热锅倒入2大匙橄榄油,加入薑末a爆香,将火熄掉加入调味料A再开火放入水a煮至­滚沸后熄火,加入作法1蒸熟的十榖糯米饭拌匀,备用。
 
3)地瓜去皮切小块,入油锅炸至上色且熟透,再将杏鲍菇与素火腿过油爆香;备用。
 
4)热锅倒入橄榄油爆香薑末b,加入香菇炒香,再加入皮丝块、栗子、水b以及所有调味­料B煮至滚沸,再改小火煮汤汁收乾,再加入杏鲍菇块炒匀备用。
 
5)各取1张桂竹叶和麻竹叶,相叠并折成三角椎状,放入少许作法4十榖糯米饭,加入其­馀地瓜块、鲍菇块、香菇、皮丝块、素火腿块以及栗子,再盖上十榖糯米饭,并把素粽包成­立体三角形,中间用绵绳繫住;依序包完10颗粽子。
 
6)将包好的粽子放入水已滚沸的蒸笼,以大火约20分钟即可。

 

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