 |
🔹 牛汶水
我與務農的阿公從未見過面
據說他生前每天過著過勞的生活
阿婆教我做的牛汶水是他最愛的甜點
「生活應該是甜的」，阿婆說
牛汶水的客家話意思是「牛癱坐在水裡」，因為粢粑泡在黑糖薑湯中，很像牛泡在水裡只露出頭與背的模樣。牛汶水是臺灣早期客家人農忙休息時常見的點心，又叫做「熝湯粢」，也就是「煮在湯中的粢粑」。如果把黑糖薑湯換成一般的糖水，不加花生，就成了河佬人於七夕拜七娘媽用的「糖粿」，據說是用來盛裝七娘媽眼淚的碗。現在臺灣南部很有名的用炸的「白糖粿」，也是糖粿的另一種變化做法。（文末附影片）
🔹 Niu Wenshui
I have never met Grandpa, a farmer
Who allegedly overworked every day.
The niu wenshui Granny taught me how to make was his favourite dessert.
'Life should be sweet,' Granny said.
Niu wenshui literally means buffalo sitting weakly in water since the ciba in dark brown sugar and ginger syrup soup looks like buffalos in water with only their heads and backs seen. In early times, niu wenshui, also known as lutangqi, which means ciba cooked in soup, was a kind of popular dessert among Hakka farmers when they were taking a break. If you change from dark brown sugar and ginger syrup soup to normal syrup soup and don't add peanuts, it becomes Hokkien (Hoklo/Holo) people's teung guai, which is used to worship Weaving Maid Goddess and is considered as the bowls to hold Her tears. Southern Taiwan's fried beh teung guai, which is very famous now, is also a twist version of teung guai. (See the video tutorial at the end.)
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
材 料（Ingredients）：
 |
| 製作牛汶水的食材一覽。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
把糯米洗兩次後，用水浸泡三小時。（如果要浸泡一晚，需要放冰箱冷藏。）
Wash the glutinous rice twice and soak it in water for 3 hours. (If you soak it overnight, you need to leave it in a fridge.)
 |
| 可隔著濾網浸泡，待會比較方便處理。圖片來源：cooking23s.blogspot.com |
(2)
把烤好的熟花生仁敲碎，備用。烤花生仁的方法請參見〈紅龜粿 (紅粄) 與 花生粉做法〉。
Crush the baked peanut kernels. Set aside. As for how to bake peanut kernels, please see "How to Make Ang Ku Kueh (Red Tortoise Cake)".
 |
| 可自行尋找手邊合適的工具來把花生敲碎。圖片來源：cooking23s.blogspot.com |
(3)
把米瀝乾，放入高馬力的調理機，加 450 公克的水，打至少一分鐘。
Drain the rice and leave it in a powerful food processor. Add 450g of water. Process for at least 1 minute.
 |
| 要用較高馬力的調理機才能把米打得夠細。圖片來源：cooking23s.blogspot.com |
(4)
把打好的粿漿倒入棉布袋，將袋口綁緊，用合計約五公斤的重物壓三小時（每半小時翻面一次）。
Pour the liquid into a cotton bag and fasten the opening. Put the bag beneath 5kg of weight for 3 hours (flip the bag over every 30 minutes).
 |
| 可放在烤盤與鐵架上讓它滴水。每半小時翻面一次，較能壓得乾。圖片來源：cooking23s.blogspot.com |
(5)
將粿袋內的粿粹倒出，取其中四十公克用沸水煮至浮起，把其餘粿粹輕輕捏碎後，加入煮好的粿母（粄媽），一起揉成表面均勻光滑的米糰。
Take out the residue in the cotton bag. Boil 40g of it until it floats. Crush the rest gently into small pieces. Add the boiled one to them. Knead them into a smooth dough.
 |
| 加入粿母（粄媽）能讓成品更Q彈，但此時可視米糰的濕黏程度斟酌使用，不一定要全下。圖片來源：cooking23s.blogspot.com |
(6)
取部分米糰搓成條狀，再取約二十公克的米糰搓圓，用拇指在中心壓出一個凹洞，使其變成一個類似小碗狀的容器，放置在乾淨棉布上備用。重複同樣步驟直到做出約二十二顆為止。
Take about 20g of the dough and round it into a small ball. Use your thumb to press the centre of it to make it look like a small bowl. Leave it on a piece of cotton cloth. Repeat the same process until you have made about 22 of them.
 |
| 凹洞最好壓深一點，否則可能煮了之後，凹洞就看不出來了。圖片來源：cooking23s.blogspot.com |
 |
| 壓好後的樣子。圖片來源：cooking23s.blogspot.com |
(7)
將黑糖、水、薑片放入鍋中，煮沸後，用中小火滾約一到兩分鐘。取出薑片後，備用。
Leave the dark brown sugar, water, and old ginger in a pot. Bring them to the boil. Boil them over medium-low heat for 1-2 minutes. Take out the ginger and set aside.
 |
| 薑片的用量可依個人喜好自行斟酌。圖片來源：cooking23s.blogspot.com |
(8)
另煮一鍋清水，煮沸後轉中火，加入搓好的米糰。再次沸騰約三十秒後，加入約兩百公克的冷水。待其再度沸騰約三十秒後，再加一次約兩百公克的冷水。待其再度沸騰約一到兩分鐘後，撈出放入黑糖薑湯中。
Add the rice dough pieces to boiling water. After boiling them for about 30 seconds over medium heat, add 200g of water. After boiling them for about 30 seconds again, add another 200g of water. After boiling them for about 1-2 minutes, take them out and add them to the dark brown sugar and ginger syrup soup.
 |
| 米糰煮熟後會浮起。圖片來源：cooking23s.blogspot.com |
(9)
撒上碎花生後，即大功告成。
Sprinkle the crushed peanut kernels. Then, voila!
 |
| 成品示意圖。圖片來源：cooking23s.blogspot.com |
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
(1)
用糯米做的熝湯粢，比用糯米粉做的軟 Q 很多，雖然較麻煩，但是很值得。
The niu wenshui made from glutinous rice is much softer and springier than the one made from glutinous rice flour. Although it's more complicated, but it's worth the effort.
(2)
揉好的米糰也可以拿來做成湯圓，只是外型與大小不同而已。
The rice dough can also be used to make tang yuan, whose shape and size are a bit different.
(3)
棉布可以吸收水份，幫助米糰定型。
A piece of cotton cloth can reduce the moistness and help the dough pieces keep their shape.
(4)
花生要敲到多碎，可視個人喜好而定。
You can decide the fineness of the crushed peanuts according to personal preference.
(5)
水滾後，先加一些冷水讓它降溫，再把它煮到沸騰，這種做法叫做「點水」，可以讓熝湯粢較 Q 彈。
After boiling, add some cold water to cool it down, and then bring it to the boil again. This method is called "touching the water", which can make the niu wenshui springier.
(6)
等要吃的時候再撒花生，花生吃起來才會脆。
Sprinkle the crushed peanuts right before you eat the niu wenshui so that the crushed peanuts can be crunchy.
(7)
另外一種版本的熝湯粢做法是用撒二砂糖代替黑糖水，吃起來也一樣很好吃。
Instead of soaking the niu wenshui in dark brown sugar syrup soup, the alternative version is to sprinkle light brown sugar over it, whose texture is very good.
(8)
熝湯粢熱熱的時候吃很軟嫩，放涼之後吃起來很 Q 彈，不管冷熱都很好吃。
The niu wenshui is very soft when served hot, and very springy when served cold. It's delicious either way.
(9)
生的熝湯粢可密封冷凍保存一個月，煮好的熝湯粢可冷藏保存三天，要吃之前可先用電鍋蒸過。
Raw niu wenshui can be preserved in a food container in a freezer for a month. The Cooked one can be preserved in a fridge for 3 days, and steamed in a Taiwanese rice cooker before being served again.
(10)
恭喜網友 瑪姬 試做成功！ Congratulations on Maggie's success!
 |
| 圖片來源（Source of the Picture）：www.facebook.com/smart.maggie |
留言
張貼留言