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從未如此渴望夏天的到來
好久沒吃到美味的粿粽了
人與人間安全距離一點五公尺
我們與回憶的距離呢？
粿粽，臺灣客家人稱之為「粄粽」，臺灣閩南人（又稱河洛人、河佬人）稱之為粿粽。一般來說，客家人的粄粽內餡通常會有菜脯（蘿蔔乾），但閩南人則較少這麼做。我們這裡介紹的粿粽，是新竹閩南人較常見的版本，不是唯一的做法哦。這個版本的粿粽，軟嫩的粿皮帶有些許的甜味，搭配炒得鹹鹹香香的內餡，實在有夠好吃。（文末附影片）
🔹 Guo-Zong
Never aspired so desperately to summer's arrival.
Haven't eaten delicious guo-zong for quite a while.
The safe distance between you and me is one and a half metres.
How about the distance with our memories?
Taiwanese guo-zong is also called "ban-zong" by Hakka people in Taiwan. By and large, the fillings of Hakka people's ban-zong usually include dried radish, which is quite rarely seen in Hokkien (Hoklo/Holo) people's guo-zong. The guo-zong we make here is of the traditional version of the Hokkien (Hoklo/Holo) people in Hsinchu city. This kind of guo-zong features a sticky skin which is soft and a bit sweet, and savoury fillings which smell really good. The combination is out of this world. (See video tutorial at the end.)
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材 料（Ingredients）：
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| 用來製作粿粽的食材一覽。圖片來源：cooking23s.blogspot.com |
(1)
把麻竹葉（粽葉）的頭去掉，將麻竹葉泡水兩小時。
Remove the heads of the Ma bamboo leaves. Soak them in water for 2 hours.
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| 把粽葉的硬硬的頭去掉，待會才能比較好包。圖片來源：cooking23s.blogspot.com |
(2)
將乾香菇洗淨並泡水二十分鐘後，把它們瀝乾，切碎備用。將乾蝦米洗淨並泡水十分鐘後，把它們瀝乾，切碎備用。
Wash and soak the medium-sized dried shiitake mushrooms in water for 20 minutes, then drain them and chop them finely. Set them aside. Wash and soak the dried shrimps in water for 10 minutes, then drain them and chop them finely. Set them aside.
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| 切碎的香菇。圖片來源：cooking23s.blogspot.com |
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| 切碎的蝦米與香菇能更入味，此乃新竹版粿粽的一大特色。圖片來源：cooking23s.blogspot.com |
(3)
開中火，陶瓷鍍層不沾鍋放入紅蔥醬與豬絞肉，炒一兩分鐘後，在鍋中挪出空間，加入切碎的香菇，炒約一分鐘後，在鍋中挪出空間，加入切碎的蝦米，炒約半分鐘後，加入臺式醬油、砂糖、白胡椒粉，拌炒均勻後，起鍋備用。
Put a ceramic-coated non-stick pan over medium heat. Add the shallot sauce and the pork mince. Stir-fry them for 1 or 2 minutes. Make some room in the centre of the pan. Add the finely chopped shiitake mushrooms and stir-fry them for about 1 minute. Make some room in the centre of the pan. Add the finely chopped shrimps and stir-fry them for about 30 seconds. Add the Taiwanese soya sauce, fine sugar and white pepper powder respectively. Stir-fry and mix them well with other ingredients. Heat off and set them aside.
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| 炒好的餡料。圖片來源：cooking23s.blogspot.com |
把泡水過的粽葉正反面都仔細刷洗乾淨。瀝乾放置陰涼處備用。
Wash the both sides of the soaked bamboo leaves thoroughly. Drain them and set them aside in a shady nook.
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| 使粽葉保持在微濕的狀態，待會包的時候才不容易裂開。圖片來源：cooking23s.blogspot.com |
(5)
開中火，把三分之一鍋的水煮到沸騰。將二百二十毫升的水與糯米粉混合後，取約二十公克放入滾水中，煮到浮起後取出，即是「粿母」（也就是客語說的「粄媽」）。
Put 1/3 pot of water over medium heat and bring it to the boil. Mix 220ml of water into the glutinous rice flour. Add about 20g of the mixture to the boiling water and take it out after it floats on the boiling water.
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| 粿母有助於讓粿皮的口感更 Q。圖片來源：cooking23s.blogspot.com |
將粿母（粄媽）加入糯米粉糰，一起揉到成為均勻光滑的米粉糰為止。
Add the boiled one to the rest of the mixture and knead into a smooth dough.
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| 可用類似洗衣服的方式來揉。圖片來源：cooking23s.blogspot.com |
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| 揉好後的樣子。圖片來源：cooking23s.blogspot.com |
(7)
把米粉糰均分成七份。取其中一份，揉圓後用手指捏薄成碗狀，放入約二十五公克的餡料，以虎口協助收攏外皮，直到完全覆蓋餡料，將開口確實捏合，搓圓，於底部抹些食用油，靜置備用。重複同樣步驟，直到完成七份為止。
Divide the dough evenly into 7 pieces. Round one of the pieces and flatten it into a bowl shape with your fingers. Add about 25g of the stir-fried fillings onto it. Pull the dough skin between your thumb and index finger until the fillings are fully covered. The opening must be closely pinched together. Round it and smear some cooking oil on the bottom of the ball. Set aside. Repeat the same process until you have made 7 balls in total.
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| 邊捏邊轉圈。圖片來源：cooking23s.blogspot.com |
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| 放置炒好的餡料。圖片來源：cooking23s.blogspot.com |
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| 以虎口收攏。圖片來源：cooking23s.blogspot.com |
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| 包好後的樣子。圖片來源：cooking23s.blogspot.com |
將兩片粽葉交疊在一起，較滑順的那一面朝內，在距離根部約三分之一處折起成漏斗狀，將先前包好餡料的一顆米粉糰完全沾裹食用油，放入其中。
Stack up 2 bamboo leaves. At about 1/3 of the length, fold them into a funnel shape with the smooth side in. Smear some cooking oil all over a rice flour ball. Add it into the leaf funnel.
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| 粽葉較滑順的那一面要在粽子的內側。圖片來源：cooking23s.blogspot.com |
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| 摺成漏斗狀。圖片來源：cooking23s.blogspot.com |
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| 先沾裹食用油再放入。圖片來源：cooking23s.blogspot.com |
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七顆粿粽。
Cover the ball with the rest of the leaves. Fold the residual part over. Tie them with a cotton string. Repeat the process until you have made 7 of them in total.
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| 把上方粽葉折蓋。圖片來源：cooking23s.blogspot.com |
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| 把粽子的左右兩邊捏住再繼續摺。圖片來源：cooking23s.blogspot.com |
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| 綁活結會比較好拆。圖片來源：cooking23s.blogspot.com |
將綁好後的粽子放入蒸籠內，以小火蒸，每十分鐘開蓋一次洩壓，合計共蒸約三十分鐘。
Steam them over low heat. Open the lid for a few seconds every 10 minutes. Steam them for 30 minutes in total. Then, voila!
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| 最好別用電鍋蒸，以免火力太強導致粿粽變形。圖片來源：cooking23s.blogspot.com |
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| 剛蒸好時口感較軟嫩，放涼後口感較 Q 彈。圖片來源：cooking23s.blogspot.com |
原音重現版影片 Video Tutorial Without Talking or Music (ASMR):
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附 註（Footnotes）：
(1)
粽葉先泡水兩小時之後才洗，可以把粽葉洗得比較乾淨。
Soak the leaves for 2 hours before washing them, so that they can be washed more thoroughly.
(2)
餡料中的絞肉要先放下去炒，才有辦法把肉炒鬆、炒香。香菇和蝦米也要分開下去爆香哦。
When it comes to the fillings, stir-fry the pork mince first, so that the pork can smell better. The finely chopped mushrooms and shrimps should be stir-fried respectively as well.
(3)
市面上的糯米粉，若買到品質較差的，可能會有霉味，要小心。若是想要直接用糯米來做，可以參考我們的「菜包（草仔粿）做法」。
There may be low-quality glutinous rice flour on the market, which smells quite bad. Be careful. If you prefer to use glutinous rice instead, you can see our "How to Make Caozaiguo" for reference.
(4)
包粽葉的時候，先把粿皮沾裹食用油才包，剝粽的時候才不會黏葉子。
Smear the cooking oil before wrapping, so that the guo-zong doesn't stick to the leaf.
(5)
蒸粿粽的期間，每十分鐘開一次蓋洩壓，粿粽才不會蒸到變形。
Open the lid every 10 minutes while steaming, so that the guo-zong's shape can be kept.
😺：記得訂閱YouTube頻道哦～ 您的鼓勵就是最大的動力。
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