Скачать или смотреть 算盘子 Hakka Abacus 来看看怎么做出 Q 弹的客家人传统美食 Let's learn how to make a chewy traditional Hakka's delicacy

Hakka Ngin (客家人) 的传统美食 - 算盘子
用糯米粉做出来也很 Q 弹，
一起来看看制作方法！

材料：
肉碎 250g
EKEE 药材调味粉 4.5 tsp
蒜米+红葱 1.5 tbsp （切碎）
香菇 5 颗（切片）
辣椒 适量
青葱 适量
黑酱油 0.5 tsp
水 410ml
糯米粉 150g

步骤：
1. 把 2 tsp 的肉骨茶粉倒入肉碎里，腌制最少 20 分钟或以上。
2. 将糯米粉和 0.5 tsp 的肉骨茶粉搅拌均匀后，倒入 110ml 的水揉成面团，再分割成小面团，搓揉成圆形，接着用拇指在小圆球中间按出凹洞
3. 锅里倒入适量的水，把算盘子倒入，稍微搅拌一下煮至所有算盘子浮起后，捞出，放入冷水浸一下，再沥干备用
4. 热锅倒油，倒入红葱蒜米爆香
5. 倒入肉碎，炒至猪肉碎成颗粒状，再放入香菇炒一下
6. 倒入 300ml 的水，老抽 和 2tsp 肉骨茶粉，翻炒均匀
7. 再倒入算盘子翻炒，后大火焖3分钟
8. 倒入青葱和辣椒炒一下即可出锅


贴士：
a. 建议揉面时切勿一次倒完所有的水，需分次慢慢加入。
b. 柔和后，如果面团太干就加入少许水，太粘手就加些糯米粉。揉至面团不粘手，其干湿度以不粘手为准。

The Hakka's traditional delicacy - Hakka's abacus
Using glutinous rice flour can be very chewy too
Let's see how to do it!

Ingredients:
Minced meat 250g
Ekee herbal spices mix 4.5 tsp
Garlic & Red onion (cut pcs) 1.5 TBsp
Mushrooms (slices) 5 pieces
Chilli apt. amt.
Green onion apt. amt.
Dark soy sauce 0.5 tsp
Water 410ml
Glutinous rice flour 150g

Steps：
1. Marinate the minced meat with 2 tsp of Ekee herbal spices mix, for at least 20 mins.
2. Mix 0.5 tsp of Ekee herbal spices mix together with the glutinous rice flour, slowly pour in little by little of 110ml of water, knead into a dough, roll into a round ball shape, and use your finger to pinch in the middle of the ball to make it hollow in shape.
3. Pour water into a pot, boil it, and dump all the Hakka abacus into the boiling water, wait till it floats, then lift it up and put it into cold water for a moment and dry it for later use.
4. Pour in some cooking oil into the frying pan, and stir-fry the red onions and garlic.
5. Put in the marinated minced meat, stir-fry till it's well done, then put in some mushrooms to enhance the flavour.
6. Put in 300ml of water, dark soy sauce, and 2 tsp of Ekee herbal spices mix, and stir-fry evenly.
7. Next, pour in the Hakka abacus, stir-fry evenly, and stew for 3 mins.
8. If you prefer spicy, add some chilli & some green onion, stir-fry evenly and you're ready to serve


Tips：
a. During step 2, slowly add in the water (don't pour in 1 go) to the glutinous rice flour.
b. When kneading the dough, if it is too dry, just slowly add some water till the surface goes smooth; if it is too sticky, just add some more glutinous rice flour.