Friday 17 January 2014

五香鹹煎堆 (賀年小吃) Five Spice Pork Sesame Seed Balls (Chinese New Year food)


今次我要繼續我的懷舊食譜!上次跟大家介紹了我們都愛的街頭小吃「砵仔糕」後;在香港長大的朋友,你們還記那些一起在小車同時出售的「五香煎堆仔」嗎?

This week, I'm continuing with my nostalgic recipes! In my last post I made Red bean rice flour puddings - one of my favourite Hong Kong street foods from childhood and, I'm sure, a lot of other people's favourites as well. Do you remember the little five spice pork sesame seed balls, which were always sold alongside the puddings in those days?




說起來,小時我對那些小小圓圓鹹香粘軟的炸芝蔴球也是挺喜歡的;每每要作一番心理掙扎方能决定,該把錢花在那個小吃去才是。

When I was little, I couldn't pick a favourite between the two snacks. I loved those small, round, soft, flavoursome deep fried sesame balls just as much as the little puddings. Many times it was a struggle for me to make up my mind about which treat I should spend my pocket money on.


當然我愛煎堆還有特別的原因,在這篇中已有提及。因我的家人也非常愛吃,所以是每年必備的賀歲食品之一。


Of course there’s also a very special reason that I have always been so fond of sesame seed balls, which I’ve already talked about it in my last post. Because my own family love them as much as I do, they're always on the menu at Chinese New Year.


中國南北各省都有他們不同的賀年食品。煎堆是廣東及香港、澳門地區常見的春節小吃,有帶來福祿團圓的吉祥意思。

In China, every province has its own particular traditional Chinese New Year celebration food, and in Guangdong, Hong Kong and Macau, deep fried sesame seed balls is the one on top of most people's list. It symbolises  good luck, good fortune and happiness all year round.


一向過年時大家都喜歡做甜味的煎堆,有用蓮蓉、豆沙、花生椰絲蓉等作餡料。今年何不多添款「五香鹹煎堆」,給家人和朋友換換口味?相信會帶來不少驚喜。

For New Year, people usually make them with sweet fillings such as red bean paste, lotus seed paste, peanut with coconuts and so on.  This year, why don't you try to include this one with five spice pork filling? I'm sure it will give your family and visitors a lovely and very pleasant surprise.

五香鹹煎堆



 (12 – 16 )

餡料材料:
  • 豬頸肉或肩胛肉 (梅花肉 ) 200g
  • 冬菇3隻洗淨泡軟
  • 筍片25 g
  • 馬蹄 (荸薺) 數個
  • 2
餡料醃料:
  • 1茶匙
  • 生抽 (醬油) 1茶匙
  • 麻油1茶匙
  • 胡椒粉 ½ 茶匙
  • 2茶匙
  • 五香粉 ¼ 茶匙
  • 1茶匙
  • 生粉2 茶匙
  • 1 湯匙

煎堆皮材料:
  • 糯米粉250g
  • 澄麵粉50g
  • 片糖50g
  • 室温水150 ml
  • 沸水50ml

白芝麻1 小碗:



做法:

1.   將豬肉、冬菇、筍片和馬蹄 (荸薺) 分別切成差不多大小的細長小粒,葱切成葱花。豬肉
      用醃料拌勻醃半小時以上。
2.   鍋燒紅,因醃料已加了油,所以不用下油。把豬肉下鍋排開煎香一面,肉之間保留點空
      間,以免熱氣不能上升,壓在肉下便會煮出水份。肉煎至一面微焦後反轉把另一面也煎
      香,然後兜勻翻炒至熟,盛起碗中備用。
3.   原鍋下油少許,加進葱花、冬菇、筍片和馬蹄翻炒一下,然後加入 ¼ 茶匙鹽、1 茶匙麻
      油、2 茶匙蠔油和  ¼ 茶匙糖拌炒至熟,把肉粒回鍋兜勻,一起盛進碗中備用。


4.   片糖置小煲內,用150ml 的水煮溶後放涼。
5.   大碗中篩進糯米粉,將涼了的糖水倒入拌勻搓成光滑無粒的麵糰;太濕的話可加少許的
      粉,太乾可酌量加少許的水。
6.   繼續揉搓至成為軟硬適中的麵糰。(揑出手指頭大小的一塊查看,感覺軟中帶靱便成了
7.   澄麵粉放另一碗中,將50ml 沸水倒入,用長抹刀快手拌勻成一塊小澄麵糰,然後把澄麵
      糰加進糯米糰去,繼續一起揉搓成光滑的粉糰。


8.   把粉糰倒出在灑了粉的桌上,推滾成長條,分切成約1630g 重的小麵塊;將每個麵塊
      滾成圓型。


9.    在電子磅上鋪一張保鮮膜,放上15g 重的餡料,用保鮮膜把餡料包緊成一小圓球,解開
       保鮮膜把餡料球放在碟上,繼續包好餘下的15個餡料球。

10.   把一個圓麵糰放在兩張塗了少許油的保鮮膜中間,用手指尖輕輕把麵糰壓扁成 8cm 
       小的圓塊,把1 球餡料放上,小心包起輕按揑收密,用指尖輕輕推磨成圓球。



11.   大煲中下花生油或菜油燒熱,至放下一小麵糰時看見週圍有小泡浮起便是最理想温
        度,可以把芝麻球分兩批油炸,每次8個,每個放在長柄杓子中除除放下。

12.   要繼續保持中火的温度,不能高不能低。用中火把煎堆炸至完全金黃,約15 分鐘左
       右,取出放在鋪了厨紙的盤上吸油。


 小訣竅
  • 自己做煎堆,一點也不難!我這個做法,鹹甜皆宜。用同樣的皮 ( 對,鹹煎堆的皮,也要畧甜才好吃。) 可以也包進小球狀的豆沙、蓮蓉、花生酥等餡料。新鮮炸起至兩三天內外形都會一直保持「煎堆碌碌」的圓渾金黃。剛炸好不久吃時香軟酥脆,必定大受家人訪客歡迎。吃不完的隔天用保鮮膜包起放進微波爐內翻熱1 分鐘左右,依然美味好吃 !!
  • 炸煎堆期間火力要保持適當,用中火炸的煎堆色澤最金黃均勻;温度太高的話煎堆的表皮不但會燒焦,還會爆裂而導致熱油彈出,要小心留意。
  • 斷定油温的方法是:煎堆會浮起在油面,週圍有小氣泡輕微滾動便是最理想的熱度。發覺火太猛的話馬上收火降温,再用中火把油温保持。


14 comments:

  1. Replies
    1. Dear Victoria,

      Thank you!Getting ready for Chinese New Year!!

      Delete
  2. 嗨Jane, 新年快乐!
    你的五香鹹煎堆,看起来一点也不油腻,还很讨喜呢!
    希望我做的时候也像你的一样,让人蠢蠢欲动!

    ReplyDelete
    Replies
    1. Dear Aunty Young,

      謝謝你,新年快樂!!
      對啊,煎堆我每年都會做來賀歲,因為家人愛吃。
      有時間請試試看,好玩又好吃!

      Delete
  3. 很有鹹水角的感覺呀。 圓碌碌好可愛。

    ReplyDelete
    Replies
    1. Dear Anita,

      不錯啊,有吃鹹水角的感覺,但因為有芝麻,所以更甘香好味!

      Delete
  4. Excellent, your article getting more and more interesting! Thanks for sharing!

    ReplyDelete
    Replies
    1. Dear Catherine,

      Thank you very much for all your support!!

      Delete
  5. Yay! Jane的各式賀年小吃都出籠了 :)
    煎堆甜或鹹都好吃, 過年就是要吃這些才有氣氛.
    免得ㄧ忙又沒時間上網先向你拜早年, 祝新春如意!!!

    ReplyDelete
    Replies
    1. Dear Miss LK,

      Linda 到過香港多次,果然便懂得我們港人對煎堆的情意!
      就是了,平時不妨節制飲食,到了過節過年時候,可要吃過痛快才行!
      也要恭祝 Linda 馬年龍馬精神,心想事成!!

      Delete
  6. 請問 Jane, 如果想造沒有餡料的煎堆,可以嗎?

    ReplyDelete
    Replies
    1. Dear Peat,

      如果不放餡,煎堆便不會﹔膨脹了。夾進餡才會讓空氣潛進,藉油温把煎堆「吹脹」。

      Delete
  7. 在香港的時候,吃過,想辦法試試,話你知!

    ReplyDelete