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Receta Hakka Kocheng Dumpling
by Global Cookbook

Hakka Kocheng Dumpling
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Ingredientes

  • 225 gm glutinous rice
  • 60 gm marinated pork
  • 20 gm dry shrimps
  • 1 x salted egg yolk
  • 20 gm black mushrooms
  • 20 gm chestnuts (foong lut in Cantonese)
  • 40 gm black-eye bean (mei tau)
  • 5 piece bamboo leaves (soak in water)
  • 1 piece lotus leaf
  • 5 gm black soya sauce
  • 5 gm five-spice pwdr
  • 5 gm sesame oil
  • 1 x salt and pepper to taste

Direcciones

  1. Note: Ko means "to wrap" (in Cantonese) and cheng means "to steam." The term is a misnomer as the traditional rice dumplings are always cooked by boiling in water for four to eight hrs, depending on size. Dumplings are usually steamed before serving.
  2. Each recipe is for 1 dumpling. So make the necessary adjustments according to the number of dumplings you're making.)