潮菜大師德哥學堂 端午極品粽
{/textblock_content}[/yee_text_block][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/dumplings/tak4.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>材料：</strong></span></span><br />
綠豆邊1斤<br />
糯米2斤<br />
五花腩1斤<br />
肥肉1斤（以醃透）<br />
鹹蛋黃、熟冬菇、蝦米、元貝、已漲發魚唇、罐頭湯鮑魚</p>
<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>綠豆邊調味：</strong></span></span><br />
鹽15克<br />
砂糖15克<br />
五香粉3.75克<br />
生油75克</p>
<p>糯米調味：<br />
鹽9.75克<br />
生油75克</p>
<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>五花腩/肥肉調味：</strong></span></span><br />
鹽7.5克<br />
砂糖7.5克<br />
五香粉3.75克<br />
玫瑰露37.5克</p>
<p><strong>鹹水草 1束</strong><br />
＊浸清水約15分鐘。</p>
<p><strong>竹葉 24片、鹼水 2湯匙</strong><br />
＊煲滾水，放入鹼水及竹葉，煲半小時熄火，再浸3小時至水轉涼，取起竹葉抹乾備用。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/dumplings/tak3.png" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>預備：</strong></span></span><br />
1.綠豆邊浸清水8小時，隔水備用。<br />
2.加入綠豆邊調味拌勻。<br />
3.糯米浸清水4小時，隔水備用，再加入糯米調味。<br />
4.五花腩、肥肉洗淨，切成小件，加入五花腩/肥肉調味。<br />
5.蝦米、元貝各自浸透水。<br />
6.起鑊燒熱水，加入薑蔥、紹酒，下魚唇汆水，再啤水及隔乾水分以去腥，備用。<br />
7.鮑魚加入老雞、赤肉、適量老抽，炆煮2小時。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="https://mycookey.oss-cn-hongkong.aliyuncs.com/dumplings/tak5.png" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>做法：</strong></span></span><br />
1.取4片竹葉，兩橫兩直交疊，放在一斗模內。<br />
2.加適量糯米，然後是綠豆邊，再平均放入所有配料，最面層舖上糯米後，放上半片竹葉。<br />
3.一斗模其中兩邊，各墊入兩片竹葉，以防材料漏掉。<br />
4.摺起竹葉頭尾封口，包成五角粽，並用鹹水草綁緊。<br />
5.大煲燒熱水，加入五角粽，慢火烚4小時，熄火浸焗至水轉凍即成。</p>
<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>小貼士：</strong></span></span><br />
1.鹹水草不宜浸水太久，否則容易折斷<br />
2.浸烚竹葉可令葉面更順滑，包製更容易。<br />
3.五花腩宜前一晚醃製，更加入味。<br />
4.大粒元貝建議先去硬枕，才不會影響口感。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p> </p>
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2019/6/3 03:38:34
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