糯米肉烧卖

用料:
1:去骨蹄膀肉500克,洗净沥水备用;
2:绍酒1大匙,万字牌生抽酱油2大匙,金兰老抽酱油2大匙,冰糖半条大约25克,盐1/2茶匙,水1.5杯;
3:葱1条切段,姜片3片,八角一粒,桂皮一小块,丁香2粒;
4:干香菇8粒,水中泡软洗净切小粒;
5:橄榄油2.5大匙,葱花3大匙,糖1茶匙,盐2/3茶匙,金兰老抽酱油2大匙,素易鲜1/4茶匙(可省);
6:糯米1.5杯,水1.5杯。
7:中筋面粉(All purpose flour) 2杯(320克),没过筛;
8:开水1杯(235克),冷水1大匙,菜油2茶匙。

做法:
1、馅料:不沾锅放5杯水,置炉上开大火煮滚,蹄膀肉开水里煮3分钟,冷水冲洗沥水。原锅洗净置炉上开大火,加入所有2-3料与蹄膀肉煮滚,然后调小火焖煮2小时,开中火收汁。弃去葱段,姜片,八角,桂皮,丁香。稍冷后将烧好蹄膀肉切小粒备用。
2、利用烧蹄膀时间做糯米饭,小锅加水1.5杯,置炉上开大火煮滚,然后放入淘洗过的糯米1.5杯,搅拌一下,调小火焖35分钟,糯米饭就好了。不粘锅放油2大匙,置炉上开大火,油热放入葱花和香菇丁炒香,关火后,倒入糯米饭,烧好的蹄膀肉与剩余的5料拌匀即是糯米肉馅了。

3、皮:当蹄膀烧了1.75小时的时候,把面和上。边用筷子搅边将8料里开水倒入7料面粉里,继续搅拌到成团。到入1-2大匙冷水,和成软面团,接着倒入菜油2茶匙,将面揉至非常均匀,盖上湿布醒30分钟。
4、烧卖:把醒好的面团分成24份,每份擀成中间厚边薄的皮,加2大匙馅料到皮中间,四面拉起均匀叠折靠上端三分之一处捏紧包成烧卖坯。烧卖底垫上小块烤盘纸入蒸锅内,大火蒸10分钟即可。

Reference

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Published in: on April 16, 2011 at 3:35 pm  Leave a Comment  

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