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◆ 鹹湯圓
客家先民勤於農務
需補鹽分又能飽足
冬節元宵嫁娶祭祖
共下傳承圓滿幸福
鹹湯圓是客家人愛吃的一道古早味料理，也是臺灣最有名的傳統客家美食之一。早期因為客家人常常做農事，流很多汗，也很快餓，鹹湯圓有鹽、有油，而且用較慢消化的糯米製成，不但可補充汗水流失的鹽分，也讓人較不容易感到餓。傳統上，娶媳婦或嫁女兒的時候，主人家也會準備鹹湯圓，供來幫忙的親戚朋友吃，如果有嫁出去的姊妹，還可利用此機會齊聚一堂搓湯圓。每年冬至和正月十五，還一定要用湯圓拜祖先，感覺就像同祖先團圓一樣。鹹湯圓，就是幸福的傳承。（文末附影片）
◆ Savoury Tang Yuan
Originating with diligent sweaty ancient Hakka farmers,
A savoury dish to nourish life and satisfy stomachs.
During festivals, worship, and wedding days,
Pass down the taste of happiness and completeness.
Savoury tang yuan is one of Hakka people's favourite dishes, which is made of white and red small sticky rice balls with a hearty hot pot. In early times, savoury and oily dishes were very popular with diligent sweaty Hakka farmers. Sticky rice food could satisfy their stomachs easily as well. Since then, savoury tang yuan has become an almost indispensable dish on important days for Hakka people. For example, it's usually served to relatives and friends who come to help out on the wedding day. The preparation of tang yuan provides a chance for married sisters to get together as well. As a symbol of family reunion, the dish is also served to worship ancestors on midwinter's day and lantern festival. Now, come along and learn how to make savoury tang yuan, the heritage of happiness and completeness. (See video tutorial at the end.)
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材 料（Ingredients）：
湯圓 Tang Yuan:
圓糯米 Round Glutinous Rice 300g
紅麴粉 Red Yeast Rice Powder 0.7g
炒配料 Stir-Fry:
中型乾香菇 Medium-Sized Dried Shiitake Mushrooms 3
蝦米 Dried Sea Shrimp 10g
蒜白 White Part of Green Garlic 13g
五花肉 Pork Belly 150g
紅蔥頭 Chopped Shallots 60g
醬油 Soya Sauce 13g
砂糖 Fine Sugar 2g
白胡椒粉 White Pepper Powder 0.1g
雞高湯 Chicken Stock (1000ml):
雞骨架 Chicken Carcass 2
青蔥一根 1 Stalk of Spring Onion
老薑切片 Sliced Ginger Root 10g
水 Water 1500ml
（燉煮約一小時即可 Simmered for 1 hour）
湯頭 Soup:
雞高湯 Chicken Stock 1000ml
鹽 Salt 7g
炒配料（如前述）Stir-Fry (As Mentioned)
芹菜末 Chopped Celery 25g
蔥末 Chopped Spring Onion 13g
蒜尾 Green Part of Green Garlic 7g
茼蒿 Crown Daisy 300g
香菜 Coriander 12g
步 驟（Steps）：
(1)
洗圓糯米兩次，將米泡水三小時。
Wash the round glutinous rice twice before soak it with water for 3 hours.
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| 用掏洗的方式洗米。圖片來源：cooking23s.blogspot.com |
(2)
用濾網把泡米的水瀝掉。把米放入調理機，加入 450 毫升的水，打至少一分鐘。
Drain the rice with a sieve. Leave it in a food processor. Add 450ml of water. Blend them into a smooth liquid for at least 1 minute.
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| 米要泡到用手指能捏爛的程度，再拿去打，能打得更細緻。圖片來源：cooking23s.blogspot.com |
(3)
把打好的液體倒入棉布袋中，用手稍微擠壓一下，將袋口綁緊。
Pour the liquid into a cotton bag. Squeeze the bag slightly and tie it up.
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| 專門用來過濾製作粿粹的棉布袋又稱為「粿袋」。圖片來源：cooking23s.blogspot.com |
(4)
用合計至少五公斤的重物壓在粿袋上面，壓三小時。（每半小時翻面一次，能壓得較乾。）
Press the bag for 3 hours with heavy objects weighing at least 5kg in total. (Flip over the bag every 30 minutes to help it become drier.)
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| 可在下方搭配使用鐵架與裝水的容器。圖片來源：cooking23s.blogspot.com |
(5)
把三朵中型乾香菇洗淨，泡水二十分鐘。（可在香菇上方壓一個重物，以避免香菇浮在水上。）泡好後瀝乾切小片備用。
Wash 3 medium-sized dried shiitake mushrooms and soak them for 20 minutes. (You can put a heavy object on top of them to prevent them from floating.) Drain them, finely slice them and set them aside afterwards.
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| 可在泡香菇的碗裡再疊加一個碗。圖片來源：cooking23s.blogspot.com |
(6)
把蝦米洗淨，泡水十分鐘。泡好後瀝乾備用。
Wash the dried sea shrimps and soak them for 10 minutes. Drain them and set them aside afterwards.
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| 通常在老街雜糧行買到的蝦米，比大賣場賣的品質好很多，記得要挑沒有添加人工色素的來用。圖片來源：cooking23s.blogspot.com |
(7)
取一根蒜苗洗淨，去頭去尾。取蒜白的部份約十三公克，斜切片備用。取較綠的蒜尾部份約七公克，斜切片備用。
Wash a stalk of green garlic and cut off both ends. Take about 13g of the white part and finely slice it. Take about 7g of the green part and chop it. Set them aside.
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| 切好的蒜白與蒜尾。圖片來源：cooking23s.blogspot.com |
(8)
取一百五十公克的豬五花肉，去皮，肥瘦分開（肥肉約重五十公克，瘦肉約重九十公克），將肥肉與瘦肉分別切小片備用。
Take 150g of pork belly and peel off its skin. Separate the fat from the lean meat. (The fatty meat weighs about 50g. The lean meat weighs about 90g.) Finely slice them respectively. Set them aside.
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| 切好的肥肉與瘦肉。圖片來源：cooking23s.blogspot.com |
(9)
把肥肉放入炒鍋中，開中火逼油，約五分鐘後先翻面一次，再約八分鐘後移出油粕。轉中小火。
Leave the fatty meat in a frying pot over medium heat. Flip the meat over after about 5 minutes. Take out the residue after another 8 minutes or so. Turn down to medium-low heat.
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| 用肥豬肉的油來爆香，是客家人愛吃的味道。圖片來源：cooking23s.blogspot.com |
(10)
炒鍋加入切好的紅蔥頭，炒約十分鐘後，撈出一半的紅蔥酥備用。
Add the chopped shallots to the frying pot. Stir-fry them for about 10 minutes. Set half of them aside.
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| 把煸好的蔥頭留一半起來，等最後面再加，可以留較多的香味。圖片來源：cooking23s.blogspot.com |
(11)
轉中火。炒鍋加入切好的香菇，炒約一兩分鐘後，在鍋中挪出放蝦米的空間。
Turn up to medium heat. Add the sliced mushrooms to the frying pot. Stir-fry them for 1 or 2 minutes. Make room for the sea shrimps.
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| 將炒過的香菇移較過去一點，再放蝦米。各種東西分開來下去煸香，較可以煸出香味。圖片來源：cooking23s.blogspot.com |
(12)
炒鍋加入蝦米，炒約一兩分鐘後，在鍋中挪出放豬肉的空間。
Add the sea shrimps to the frying pot. Stir-fry them for 1 or 2 minutes. Make room for the pork.
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| 爆香的先後順序很重要，對香氣的濃郁與否具有很大的影響。圖片來源：cooking23s.blogspot.com |
(13)
加入切好的瘦肉到炒鍋中，炒到肉色都變白後，分別依序加入醬油、砂糖、白胡椒粉與切好的蒜白，一起炒到香氣出來後，盛起備用。
Add the lean meat to the frying pot. After all of the meat has become white, add soya sauce, fine sugar, white pepper powder, and the white part of green garlic respectively. Stir-fry them altogether. After the smell comes out, set the stir-fry aside.
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| 炒好的配料。圖片來源：cooking23s.blogspot.com |
(14)
把已壓乾的粿粹從棉布袋中倒出來，用手壓成小塊狀。
Take out the dried residue of the rice liquid and press it into smaller lumps.
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| 壓乾的粿粹。圖片來源：cooking23s.blogspot.com |
(15)
將合計約四十公克的小塊粿粹放入沸水煮成粿母，將其餘粿粹壓碎，加入粿母一起揉成光滑的米糰。
Add about 40g of the lumps into boiling water. Crush the rest of the lumps. Add the boiled ones to the crushed lumps and knead them into a smooth dough.
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| 粿母可以分批加入，若是感覺可以成糰，粿母就不用再放了，否則太黏反而不好揉。圖片來源：cooking23s.blogspot.com |
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| 用類似洗衣服的方式揉米糰。圖片來源：cooking23s.blogspot.com |
(16)
取約三分之二的米糰，分成小塊狀，分別搓圓後（搓成白色湯圓）放置在乾淨棉布上備用。
Take about two-third of the dough and divide it into small pieces. Round them into small balls (white tang yuan) and leave them on a piece of clean cotton cloth. Set them aside.
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| 搓好的白色小湯圓。圖片來源：cooking23s.blogspot.com |
(17)
把其餘約三分之一的米糰攤平，撒上紅麴粉，揉勻成紅色米糰，分成小塊，搓圓成紅色湯圓，放置乾淨棉布上備用。
Flatten the rest of the dough. Add the red yeast rice powder on it and knead them. Divide the red dough into small pieces. Round them into small red balls (red tang yuan) and leave them on a piece of clean cotton cloth. Set them aside.
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| 要等白色的湯圓揉完，再揉紅色的，不然白色的湯圓會碰到紅色的湯圓，就不那麼白了。圖片來源：cooking23s.blogspot.com |
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| 全部搓好的湯圓。圖片來源：cooking23s.blogspot.com |
(18)
湯鍋加入雞高湯與鹽，開大火煮滾後，加入炒好的配料，關火，加入切好的芹菜、青蔥、蒜尾，攪拌後靜置備用。
Add the chicken stock and salt into a soup pot over high heat. After the soup has boiled, add the stir-fry and turn off the heat. Add the chopped celery, spring onion, and the green part of green garlic respectively and stir them. Set the soup aside.
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| 配料放入要趕快關火，不然湯底較會變酸變濁，配料也會變沒有味道。圖片來源：cooking23s.blogspot.com |
(19)
另煮一鍋清水，煮沸後加入搓好的湯圓。再次沸騰後，加入約兩百毫升的冷水（此步驟稱為「點水」）。待其再度沸騰後，再加一次冷水。待其再度沸騰後，再加一次冷水。待其再度沸騰後，撈起湯圓，瀝乾，移入備用的湯鍋。
Add water into another soup pot over high heat. After the water has boiled, add the tang yuan. After water has boiled again, add about 200ml of cold water. After the water has boiled again, add another 200ml of cold water. After the water has boiled again, add another 200ml of cold water again. After the water has boiled again, take out the tang yuan, drain the tang yuan, and add the tang yuan to the prepared soup pot.
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| 有這三次的點水，湯圓才會有熟，也會較 Q 哦。圖片來源：cooking23s.blogspot.com |
(20)
將洗淨切好的茼蒿加入原本煮湯圓的沸水中，燙過後，瀝乾，移入湯鍋中。
Add the crown daisy (washed thoroughly previously) to the boiling water. After the crown daisy has been blanched, take it out, drain it, and add it to the soup pot.
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| 茼蒿的農藥較多，蒂頭切掉洗較乾淨。茼蒿另外燙過瀝乾，再放入湯鍋裡面，湯較不會變濁。圖片來源：cooking23s.blogspot.com |
(21)
湯鍋加入洗淨切好的香菜以及炒好備用的紅蔥酥，攪拌均勻後即大功告成。
Add the washed and chopped coriander to the soup pot. Add the stir-fried shallots to the soup pot. Stir them. Then, voila!
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| 煮好的鹹湯圓。圖片來源：cooking23s.blogspot.com |
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| 煮好後最好趁新鮮吃，否則復熱後，湯容易變濁，湯圓也會變得太爛。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片 Video Tutorial With Talking & Music:
原音重現版影片 Video Tutorial Without Talking & Music (ASMR):
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附 註（Footnotes）：
(1)
壓好的粿粹若是當天沒拿來做湯圓，要冷藏保存哦。
After the rice liquid in the cotton bag has been pressed for 3 hours, if the rice residue is not going to be cooked immediately, it should be preserved in a fridge.
(2)
沒有雞高湯也可以用清水代替，不過味道會差很多哦。還有，湯底最好不要放醬油，這樣湯色才不會太重或是有酸味。
You can use water instead if there is no chicken stock. However, the dish will have much less flavour. And don't add soy sauce to the soup, or the soup may become too dark and sour.
(3)
用糯米粉製作的湯圓嚐起來易有苦味。由於品質良好的糯米粉難尋，我們這裡推薦用純糯米來製作湯圓。然而，如果想要用糯米粉製作的話，也可參考我們的另一篇湯圓食譜。
The tang yuan is easy to taste bitter if it is made from glutinous rice flour. Since the good-quality glutinous rice flour is quite difficult to find, we recommend making tang yuan from real glutinous rice. However, if you do want to make tang yuan from glutinous rice flour, you can check out our another tang yuan recipe to know how.
(4)
恭喜網友 benji_lafoncake 試做湯圓成功！Congratulations on benji_lafoncake's success!
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| 圖片來源（Source of the Picture）： www.instagram.com/benji_lafoncake |
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| 圖片來源（Source of the Picture）： www.instagram.com/benji_lafoncake |
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