潮汕特色双拼粽子

2024-05-01 03:08:03 65

潮汕特色双拼粽子
一个粽子两种口味,潮汕特色,甜和咸完美交融,潮汕美食独步天下。

Details of ingredients

  • 糯米3斤
  • 五花肉两斤
  • 粽子叶一捆
  • 五香粉一包
  • 香叶三五片

Technique

  • 难度中级
  • 工艺
  • 口味咸甜
  • 时间三小时

Steps to make 潮汕特色双拼粽子

  • 1.粽子叶洗干净,沥干水备用。
  • 2.鹧鸪蛋煮熟去壳,下一点八角,几片香叶,少许桂皮,生抽,盐,几滴老抽上色。大火煮开之后转小火卤20分钟入味,放冰箱存放一夜,这样更加入味。
  • 3.五花肉,选用肥瘦相间的,生抽,老抽几滴,五香粉半包,腌制。
  • 4.自制红豆沙,具体做法见上个帖子。也有成品买。
  • 5.热锅,下点油,把90%糯米炒均匀,下半包五香粉,一小勺子生抽,适量盐,可以稍微咸一点,比平时炒菜要咸,这样好吃一点。炒米这个步骤千万不要省。
  • 6.剩下的糯米加上白砂糖凉拌均匀即可。
  • 7.香菇泡发,花生浸泡20分钟,莲子浸泡20分钟并去芯,所有材料准备就绪,开包。
  • 8.妥妥的四角粽子。
  • 9.把包好的粽子放进高压锅,水要漫过粽子,大火煮开转中火,再煮30分钟即可。
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