Rice dumpling wrapped in bamboo leaves 包粽ing...

原來裹糭都幾難0架！
頭個幾隻變0左畸型糭，不過之後就包得靚喇~~~

今日lunch食糭，開心!

P.S. 魚爸爸說不是叫包粽，傳統叫法應稱為裹糭，所以修改了用詞，謹以此更正 :)


鹹肉糭


畸型乒團


糭子廚房，食0左先至講 ;p


好味呀！

裹糭原來大有學問。糯米和綠豆要至少浸水２小時(浸過夜也可以)，竹葉要先洗淨浸熱水２小時，腩肉亦要事先醃好(再仔細一點的話要先醃至入味再爆香腩肉)，裹好的糭要放入滾水內煲２小時才算完成。真是費功夫呢！我一共裹了１２隻mini鹹肉糭，昨天在廚房站了到腳痛喔！一開始包得不好，頭幾隻都是畸型糭，之後就漸漸包得似模似樣了，不過還是亂綁紮穩，幸好煮好還是很漂亮沒散開沒傷殘，所以應該還可以啦 ;D

話說回來，糭，蔥油餅和chunky可以稱之為獨居三寶，江湖救急之際就靠它們了！身為一名８年獨居老人資歷的我強烈推薦長備一些看門口，很有用的！當然也少不了水餃呀，牛丸呀，pizza pop等等看門口之寶啦 :D


瑤柱鹹肉糭　:: 做法
台式肉糭 :: 做法

台式包法比較容易一點，建議初學者用這方法。不過我還是比較喜歡港式鹹肉糭，感覺上先煮好再包好像cheating XD

以下是google包粽時看到的一篇文章：

廣東人最愛的咸肉粽与北方粽最大的不同，是北方粽先把糯米炒到半熟才包。由于現時糯米大多過于軟爛，很容易碎裂，煮出來粘黏成團，口感极差。而廣東人用生米包粽，難度甚高，這与廣東人追求美食的理念有關———既要味道的丰腴華麗，形体也要秀美典雅。咸肉咸旦等餡料收攝于糯米之中，深深包藏在粽葉圍砌的空間內。

粽葉要選清香而完整的，咸旦黃要橙紅透亮。至于最重要的五花腩肉，則要粉紅脂白，層層分明，所謂咸肉是咸肉粽的精華与靈魂。五花肉統攝了餡料的命題与主調，鹵肉汁綰結了米和餡的質地風華并提吊出諸物的气味，參差對位，融為一体。傳統的咸肉腌制，絕不是醬油腌生肉那么簡單，首先要把切成兩寸見方的五花肉放入玻璃盆中，以姜片、玫瑰露酒和特級老抽浸泡，腌兩日后取出，以廚紙拭干，油沸洒鍋時起炸，溫度要高，速度要快，見微褐即撈起過冷河。寫來廖廖數字，現場卻惊心動魄，火影油光。鹵肉至此，仍未達標。把撈出的肉塊另置廣湯鍋，加入八角、蒜頭、黃酒，以花生油浸過肉面，小火焗上40分鐘即可撈起。一般鹵肉要煨上二小時，但因此肉包入粽子后還要熏兩小時，只燜上半小時至40分鐘，才不至損害五花肉腴美的彈性。來源:羊城晚報

This is a special occasion food called "Joong"(Cantonese pronunciation) or "Zongzi"(Mandarin pronunciation) for the Dragon Boat Festival (端午節). Joong is basically a rice dumpling wrapped in bamboo leaves with various ingredients in it. Each region of China has its own special form of joong. The one I made are the Cantonese style with mung bean, salt egg yolks, dried scallop and a piece of fatty but absolutely delicious pork belly in it (Cannot find fresh chestnuts though, otherwise it will be in it too). We usually eat joong along with soy sauce or sugar (trust me! Dipping joong with sugar is awesome!! My favourite!). There is also a sweet joong , made with the sticky rice and red bean paste.

Joong can be many shapes, but the most common shape is pyramidal or triangular.

Here is the origins of Joong:

Zongzi (also known as rice dumpling) is traditionally eaten during the Dragon Boat Festival (Mandarin: Duanwu; Cantonese: Tuen Ng) which falls on the fifth day of the fifth month of the Chinese calendar (approximately early to mid-June), commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin Dynasty general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan's grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent fish from eating the poet's body.[1] Another version states that zongzi were given to placate a dragon that lived in the river.
from Wikipedia