粽子做法(北部粽)Zongzi Recipe (Northern Taiwan Style)




台灣北部粽做法是日治時期台灣人發明的產物,全世界獨一無二。不像台灣南部粽可能是以生米包好後用水煮,北部粽的米從頭到尾都是用蒸的,不是水煮的,北部粽愛好者認為這樣的粽子比較入味,而且粒粒分明、香 Q 彈牙。以下就為大家介紹最簡單明瞭又道地的臺灣北部粽做法食譜,大約花半天的時間(一個上午或一個下午)就能製作完成。(文末附影片)

The unique style of northern Taiwan's pork zongzi (AKA sticky rice dumplings or bacang) was invented by northern Taiwanese in the period of Japanese rule. It has a savoury smell you can hardly resist, and the texture is neither too soft nor too sticky. Here's the most concise and authentic recipe.

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材 料(Ingredients):

北部粽食材一覽。圖片來源:cooking23s.blogspot.com


步 驟(Steps):

(1)

栗子 10 顆泡水一晚,瀝乾後用牙籤或利刃挑除縫隙中殘餘的皮膜,備用。

Get 10 chestnuts soaked overnight and drained. Remove the residual peel with a toothpick or small knife. Set them aside.

不可能百分之百把殘皮挑除乾淨,盡力就好。圖片來源:cooking23s.blogspot.com

(2)

中小火熱鍋。加入 2.5 大匙的食用油。熱油後加入青蔥兩支(切段)、薑兩片、蒜頭兩瓣拌炒(爆香),再加入 300 公克的胛心肉(切片,一公分厚)拌炒至顏色變白,然後依序加入 50 公克的醬油、20 公克的米酒、一小匙的糖、200 公克的高湯、處理過的栗子 10 顆、15 公克的滷包、1/4 小匙的白胡椒粉,拌勻後蓋鍋蓋,以小火煮 20 分鐘後,熄火燜 20 分鐘(燜是肉不柴的關鍵),再開小火煮 10 分鐘,再熄火燜 10 分鐘,即完成了栗子紅燒肉(備用)。

Heat a wok or pot over medium-low heat. Pour 2.5 T of cooking oil into it. After the oil is heated, add 2 sticks of scallion (chopped into sections) and 2 slices of ginger. Stir-fry them. Then add 300 g of pork shoulder slices (1 cm thick) and stir-fry them until the pork colour has whitened. Then mix in respectively 50 g of soya sauce, 20 g of rice wine, 1 t of sugar, 200 g of stock, 10 chestnuts, 15 g of instant spice bag, and 1/4 t of ground white pepper. Lid on. Braise them over low heat for 20 minutes. Heat off and lid on for 20 minutes (this process is the key to tender texture). Heat on and braise them again for another 10 minutes. Heat off and lid on for another 10 minutes. Then the braised pork with chestnuts is done. Set them aside.

煮紅燒肉時要記得讓滷包被蓋在湯汁下。圖片來源:cooking23s.blogspot.com

(3)

兩小匙米酒與 1/8 小匙的鹽拌勻溶解,乾蛋黃 5 顆切半成 10 塊,沾鹹米酒,備用。

Mix 2 t of rice wine with 1/8 t of salt. Chop 5 dried egg yolks into 10 halves and dip them into the rice wine respectively. Set them aside.

把蛋黃沾米酒有去腥的功用。圖片來源:cooking23s.blogspot.com

(4)

粽葉(桂竹筍殼)10 片泡水一小時,洗淨,剪掉較硬的頭部(根部),瀝乾備用。

Soak 10 Makino bamboo shoot shells for 1 hour. Wash them. Remove their heads (which are close to the roots and harder). Drain them and set them aside.

桂竹筍殼較會黏米,適用於較不黏的北部粽。時至今日,桂竹筍殼的粽葉已成為北部粽的重要標誌。圖片來源:cooking23s.blogspot.com

桂竹筍殼的根部較硬,去掉後會比較好包。圖片來源:cooking23s.blogspot.com

(5)

長糯米 600 公克(一台斤)洗過後泡水 3 小時瀝乾,放粿巾上,以中火蒸 20 分鐘,期間需開蓋噴水三次並以筷子拌勻。(噴水是米 Q 而不硬的關鍵。)關火,蓋上蓋子,備用。

Wash 600 g of long-grain sticky rice and soak the rice for 3 hours. Drain the rice. Steam the rice over medium heat for 20 minutes until it is around medium-well. Spray some water over the rice and stir it 3 times during the period. (Spraying water is the key to not-too-hard rice texture.) Heat off. Lid on. Set it aside.

在蒸米之前先挖些洞,製造些蒸氣的空間,可幫助糯米蒸得更均勻。圖片來源:cooking23s.blogspot.com

蒸好的糯米大約八分熟,不要蒸到全熟,以利吸收調味,讓米粒更入味。圖片來源:cooking23s.blogspot.com

(6)

小火熱鍋。放入 2.5 大匙的食用油。熱油後加入 50 公克紅蔥頭(洗淨去皮切片狀)拌炒(爆香),煸至紅蔥呈現微焦的顏色。將三分之二的紅蔥鏟起,混入 6 大匙的紅燒肉滷汁中,並加入 25 公克的醬油到滷汁中拌勻,備用。

Heat a wok over low heat. Pour 2.5 T of cooking oil into the wok. After the oil is heated, add 50 g of chopped shallot and stir-fry until golden brown. Take 2/3 of the stir-fried shallot off the wok and add it to 6 T of the soup from the braised pork. Mix 25 g of soya sauce with them. Set them aside.

炒好後的紅蔥。圖片來源:cooking23s.blogspot.com

(7)

鈕扣菇 20 顆入鍋,與剩下的紅蔥拌炒。加入 30 公克的蝦米拌炒。加入紅燒肉滷汁一大匙拌炒一分鐘。鏟起備用。

Add 20 small shiitake mushrooms to the remaining shallot in the wok and stir-fry them. Add 30 g of dried shrimps and stir-fry them. Add 1 T of the soup from the braised pork and stir-fry them for 1 minute. Set them aside.

炒好後的香菇與蝦米。圖片來源:cooking23s.blogspot.com

(8)

將混有紅蔥的滷汁倒入空的炒鍋中,關火,倒入 1/4 小匙的白胡椒粉拌勻,倒入先前蒸過的米,充分拌勻,備用。

Pour the braised pork soup with stir-fried shallot into the empty wok. Heat off. Mix in 1/4 t of ground white pepper. Mix in the steamed rice thoroughly. Set them aside.

拌勻時要注意尋找顏色較淺的米糰,把它們弄散。圖片來源:cooking23s.blogspot.com

(9)

取粽葉一片,顏色較深的那一面朝內,在距離根部約三分之一處折起成漏斗狀,先放入一些米飯,再依序放入所有餡料(對切鹹蛋黃一塊、栗子一粒、紅燒肉兩塊、鈕扣菇兩塊、蝦米數隻、碎紅蔥少許),最後再放入些米飯把餡料都蓋住填滿。

Fold a Makino bamboo shoot shell (the darker-coloured side in) into funnel shape. Put some rice in first. Then put in all of the fillings (half of a cured egg yolk, 1 chestnut, 2 pieces of braised pork, 2 shiitake mushrooms, some dried shrimps, and a bit of shallot) respectively. Cover all of the fillings with rice.

漏斗狀示意圖。圖片來源:cooking23s.blogspot.com

米飯量請自行斟酌,以粽葉能承載為原則。圖片來源:cooking23s.blogspot.com

(10)

把上方粽葉折蓋,把粽子的左右兩邊稍微捏住,再將剩餘的粽葉折好,以棉繩於粽子腰部綁牢。重複此過程直到包好 10 顆粽子。

Cover the rice with the rest of the Makino bamboo shoot shell. Fold the residual part of it. Tie the dumpling with a cotton string. Repeat the process until 10 sticky rice dumplings are done.

邊包邊捏才能包得紮實。圖片來源:cooking23s.blogspot.com

用半個蝴蝶結綁好後的粽子。圖片來源:cooking23s.blogspot.com

(11)

將綁好後的粽子放入蒸籠內,以中火蒸 30 分鐘即可。

Steam the dumplings over medium heat for 30 minutes. Then, voila!

粒粒分明、香 Q 彈牙的北部粽。圖片來源:cooking23s.blogspot.com







說 明(Footnotes):

(1)

以上食譜僅供參考,並非規則,不同的家庭可能有不同的北部粽版本。

The recommended recipe is for reference only. After all, there are no rules for it. The ingredients and cooking methods may vary between families.

(2)

關於臺灣肉粽的分類方式,可參考我們的另一篇文章簡介

You can check out another article about how many different types of pork zongzi there are in Taiwan.





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