端午素糉子 Vegan rice dumplings

 

端午節是中國的重要節日之一，通常是在每年五月底或六月初左右的，由於大流行的情況，我們已經三年沒有舉行龍舟比賽了……但是對於美味的食物-粽子總是存在的 :)

南方人廣東地區喜歡吃兩種不同的粽子（鹹味肉粽和鹼水豆沙粽）。

因為我父母的出生地是廣東，那裡有一種典型的糉子（四角型）。

素食食譜很簡單，你可以放任何你喜歡的東西來做餡料。

配料應在包裝開始前一日或前幾個小時準備好的（例如糯米/綠豆和竹葉）。

栽料：糉子16個（220g/個）

50-60片               竹葉

900克                  糯米

450克                  去皮綠豆

120克                  蓮子

16顆                    栗子

6粒                      乾香菇 （洗淨泡水6小時）

6 塊                     素肉（切塊）

6條                      菜脯 （切丁）

1/4 件                  炸菜 （切丁）

提前準備材料如下：

*竹葉：提前一晚泡水，洗淨後放入熱水中煮沸15分鐘，備用；

*糯米：洗淨泡水3小時，瀝乾，用2湯匙鹽、2湯匙油、1茶匙白胡椒粉調味。

*綠豆：洗淨泡水3小時，瀝乾，加入2湯匙沙薑粉、1湯匙油、1湯匙鹽調味。

*蓮子：洗淨泡水3小時，用1湯匙油炒香。

*栗子：洗淨，用1湯匙油炒香。

準備材料：

蘑菇幹/素肉/蘿蔔乾和醃芥末；

調味料：

2湯匙油，

2湯匙純素奧斯特醬，

1湯匙黑醬油，

1茶匙醬油，

水覆蓋所有成分

1/ 把蘑菇煎至金黃色，然後加入2湯匙油和上述材料炒5分鐘，

2/ 加入上述調味料，將水浸沒在所有材料上，用小火燉20分鐘或直到醬汁變稠。

開始包糉子：

1/ 四角餃子包裝方法，請按照美食在家US；

2/ 另一方面，燒一大鍋熱水；

3/ 包好16個糉子，放入熱水中，熱水要蓋過所有糉子（最好分2批，每批8個）； 在普通鍋中用小火煮開 4 小時，或在壓力鍋熱力發出聲音後轉小火煮60 分鐘。

完成並享受；）

One of the important Chinese festivals is Dragon Boat Festival around end of May or early June, due to the pandemic situation we didn't have the dragon boat race since 3 years...  But for the yummy foods - the rice dumplings are always present :)

Normally the southern people Guang Dong area like to eat two different kinds of 

rice dumplings (savory meat dumpling and sweet red bean paste dumpling).  

As my parents' natal area is from Guang Dong, in which there is a typical form of 

dumpling (four angles style).

The vegetarian recipe is so easy that you could put anything you like for the fillings.

The ingredients should be prepared a few hours before the packing commence (e.g. the glutinous rice/mungo beans and the bamboo leaves).

Ingredients:  16 pcs of dumpling (220g/one)

50-60 pcs              bamboo leaves

900g                     glutinous rice                                 

450g                     mungo beans

120g                     lotus seeds 

16 pcs                   chestnut seeds 

6 pcs                     dried mushrooms (washed and soak in water for 6 hours)

6 pcs                     vegan meats (cut in dices)

6 pcs                     dried radish (cut in dices)

1/4 pc                   Pickled mustard (cut in dices)

Prepare the ingredients ahead as follows:

*Bamboo leaves:  soak in water the night ahead, then wash and put into hot water 

boiling for 15 mins, set aside;

*Glutinous rice: washed and soak in water for 3 hours, drain and seasoning with seasoning with 2 tbsp salt, 2 tbsp oil, 1 tsp white pepper.

*Mungo beans: washed and soak in water for 3 hours, drain and seasoning with 2 tbsp sand ginger powder, 1 tbsp oil, 1 tbsp salt. 

*Lotus seeds:  washed and soak in water for 3 hours, pan fried with 1 tbsp oil.

*Chestnut seeds:  washed and pan fried with 1 tbsp oil.

Prepare the ingredients:  

dried mushroom/vegan meat/dried radish & pickled mustard;

Seasoning:  

2 tbsp oil,

2 tbsp vegan oster sauce,

1 tbsp dark soy sauce,

1 tsp soy sause,

Water as cover all the ingredients

1/ Pan fried the mushrooms until golden brown, then add 2 tbsp oil and the above ingredients fry for 5 mins, 

2/ Add the above seasoning and pull the water covered all the ingredients and stew for 20 mins on small heat flame or until the sauce thicken.

Commencing to packing:  

1/  Four angles dumpling packing method, pls follow the 美食在家USA;

2/  On the other hand, boil a big pot of hot water; 

3/  Finishing all the packing of 16 dumplings, put it into the hot water of which should cover all the dumplings (better separate them in 2 batches with 8 each); boil for 4 hours on small heat flame in a normal pot, or in a press cooker for 60 mins after the sound bit.

Finish and enjoy ;)