Monday, 23 December 2013

冬至 ~ 冬粉素菜和红豆沙汤圆

这次冬至祭拜祖先,我做了冬粉素菜和红豆沙汤圆。

冬粉素菜

红豆沙汤圆


冬粉素菜 (Glass noodle vegetarian dish)
材料 (Ingredients)
5个         香菇-浸软去丁,挤干水分后切厚片 (5 stalk mushroom - soak until soft, remove 
                the stem, squeeze until dry and slice)
少许       云耳-浸软 (A little bit of wood ear - soak until soft)
几片       包菜 (Few pieces of cabbage)
1小条     红萝卜-切片 (1 nos. carrot - slice)
适量       冬粉-浸软 (Some glass noodle - soak until soft)

调味料 (Seasoning)
500ml      水 (500ml water)
4汤匙      斋耗油 (4 tbsp vegetarian oyster sauce)
3汤匙      蘑菇精 (3tbsp mushroom essence)

步骤 (Step)
把调味料煮滚,然后香菇和云耳煮大约3-5分钟,加入包菜(比较硬的部分)和红萝卜,煮至软(大约2-3分钟),然后加入冬粉和包菜叶(比较软的部分),搅拌均匀,多煮3-5分钟至所有包菜都软化后,就可以上碟了。
Bring the seasoning to boil, then add in the mushrooms and wood ear and cook about 3-5 minutes, add in the cabbage (the steam @ part of cabbage which is harder) and carrots, and cook until soft (about 2-3 minutes), then add in glass noodle and cabbag leaves (the softer part), stir, cook for 3-5 minutes until cabbage is softened, dish out.

 
调味料

部分材料

把香菇和云耳煮软

加入红萝卜片和包菜比较硬的部分,先煮软

最后加入冬粉和包菜叶子一起煮

煮好了

冬至汤圆
甜汤材料
1.75公升       水 (1.75 l water)
5片                香兰叶-打结 ( 5 pieces pandan leaves - tie to knot)
适量              冰糖 (Some rock sugar)

汤圆
适量              糯米粉-过筛 (Some glutinous rice flour - shifted)
适量              温水 (Some warm water)
适量              色素 (Some colouring)
适量              红豆馅 (Some red bean paste)

步骤
1. 把水和香兰叶煮开后,用中小火再继续煮10分钟直到香兰叶出味,加入冰糖调味。
     Add pandan leaves and water into a pot, bring to boil and continue to cook with medium 
     to low flame for 10 minutes, add in rock sugar to taste.
2. 把温水慢慢加入糯米粉中,一边加入,一边搓均匀。
     [备注: 如果喜欢任何颜色,可事先把色素加入温水中,然后才开始搓粉团。]
     Add warm water into glutinous rice flour a little bit at a time, knead till combine.
     [Note: You may add in any colours into the warm water before adding it to the glutinous 
                rice flour.]
4. 把适量红豆馅包入糯米粉团中。
     Shape the red bean paste into ball, wrap the red bean paste with glutinous rice flour.
5. 另外煮一锅水,水滚后,把汤圆投入煮至汤圆浮起,即可捞出来。
    Cook another pot of water, bring to boil, add the glutinous rice ball one by one, once they 
    are floating on top, dish out.
6. 加入(1)就可以吃了。
    Serve with (1).

糖水

煮滚一锅水,把汤圆烫熟

汤圆浮面后,即可捞出

12 comments:

  1. 喜欢你多多菜的冬粉!要一大盘!

    ReplyDelete
    Replies
    1. 你真赏脸,给你大大盘的 ^_^

      Delete
  2. 很pandai hor
    我也要冬粉素菜 XD

    ReplyDelete
    Replies
    1. 没有班奈,骗吃骗吃而已。。。哈哈哈!知道你在Sonia家赢了美美的chop,期待你的作品!

      Delete
  3. 好久没吃冬粉素菜了,想吃哦~

    ReplyDelete
  4. 多吃素菜,更健康。
    我要多多菜多多冬粉。

    ReplyDelete
  5. I like both of the Loh Hon Chai and Tangyuan! Merry Christmas and Happy New Year to you.

    ReplyDelete
  6. Yum! Both my favourite homecooked dishes. With the Loh Hon Chai I always feel I can eat more because it's vegetables hehehe. And tangyuan is a childhood favourite :) My mum adds lots of ginger to the syrup.

    ReplyDelete
    Replies
    1. Yes, I forget about the ginger for the tang yuan syrup ^_^

      Delete

欢迎大家留言 ^_^