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Ingredients
準備粽葉
- 30 片 粽葉
- 油 ，少許
- 水
煮花生
- 300 克 生花生仁 ，預先和20克鹽泡水3小時，瀝乾
- 1300 克 水
餡料
-
50
克 豬油
or 50 克 植物油 - 80 克 油蔥酥 ，現成或自製
- 50 克 蝦米 ，洗淨泡水20分鐘，瀝乾
- 1 支 乾魷魚 ，預先泡水2-3小時，對半剪成條狀約0.8公分寬
- 12 朵 乾香菇 ，預先泡水至軟，瀝乾
- 400 克 三層肉 ，或胛心肉，分切成12塊
- 25 克 冰糖
- 50 克 醬油
炒糯米
- 1 大匙 鹽
- 1 大匙 醬油
- 600 克 長糯米 ，洗淨泡水2小時，瀝乾
組裝和蒸煮
- 6 顆 鹹蛋黃 ，對切
- 800 克 水
- Nutrition
- per 1 個
- Calories
- 2235.9 kJ / 534.9 kcal
- Protein
- 23.6 g
- Carbohydrates
- 50.9 g
- Fat
- 27.2 g
- Saturated Fat
- 205.9 g
- Fibre
- 3.4 g
- Sodium
- 605.8 mg
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