糯米腸 Sticky Rice Sausages

材料 Ingredients

長糯米 Long glutinous rice 3 杯 Cup 無鹽高湯 Unsalted stock 2 杯 cup 蝦米 Dried shrimp 2 大匙 Tbs 乾香菇 Dried Shitake Mushroom 8 朵 each 炸紅蔥頭 Fried Shallot 2 大匙 Tbs 食用油 Cooking oil 2 大匙 Tbs 鹽 Salt 1/4+1/2 小匙 tsp 白胡椒 Ground white pepper 1/8+1/4 小匙 tsp 糖 Sugar 1/2 小匙 tsp 米酒 Rice wine 1 大匙 Tbs 醬油 Soy sauce 1 大匙 Tbs 麻油 Sesame oil 1/2 大匙 Tbs 腸衣 Casing 3 條 ea

做法

1.	糯米用高湯泡至少4小時。腸衣洗去鹽份後泡在水裡。
2.	蝦米洗乾淨用水泡軟後切碎。香菇泡軟後去蒂切丁。
3.	鍋燒熱加入2大匙﹐用中火炒香蝦米和香菇後加1/4小匙鹽，1/8小匙白胡椒，1小匙糖和1大匙米酒調味。
4.	加入糯米連同浸泡的高湯，1/2小匙的鹽，1/4小匙白胡椒，醬油和麻油。用中火翻炒到高湯完全被米吸收。最後拌入炸紅蔥頭。將炒好的糯米餡放置一旁待涼。
5.	腸衣放在水龍頭下，將水灌入腸衣內，再將水排除。擠乾腸衣的水後將腸衣套在灌香腸器上，尾端打個結。我用的是Kitchenaid灌香腸器 。你也可以將飲料塑膠瓶前12公分部份切下做成漏斗，腸衣套在瓶口上。
6.	將糯米餡灌入腸衣。邊灌邊整型，灌到腸衣剩下15cm。由於糯米蒸好後會膨脹，所以只能灌5分滿。把整條糯米腸做最後整型讓空氣排出。每隔12cm轉幾圈分成小節，如果這一節是向外轉，下一節就是向裡轉。最後將尾部也打個結。
7.	用針在糯米腸表面平均刺洞，尤其是有氣泡的地方。針要先用打火機燒一下殺菌。
8.	將糯米腸放進蒸籠用中大火蒸45分鐘。切片食用並佐以台灣小吃沾醬。

PROCEDURE

1.	Soak the glutinous rice with stock for at least 4 hours. Rinse the casings to get rid of the salt. Immerse them in water.
2.	Soak the dried shrimps and mushrooms in warm water until they are soft. Remove the woody stems from the mushrooms. Cut both mushrooms and dried shrimps into tiny pieces.
3.	Add 2 tbs. of oil, the mushrooms and dried shrimps to a heated pan. Sauté in medium heat until aromatic. Season with ¼ tsp. of salt, 1/8 tsp. of white pepper, 1 tsp. of sugar and 1 tbs. of wine.
4.	Pour in the soaked rice with stock. Add ½ tsp. of salt, ¼ tsp. of white pepper, the soy sauce and sesame oil. Stir-fry in medium heat until all the stock is absorbed by the rice. Mix in the fried shallots. Set the rice aside to cool down.
5.	Run water through the casings, then squeeze the water off. Slip a casing onto the tube of a sausage stuffer. Tie a knot on the end of the casing. I use the Kitchenaid Sausage Stuffer. You can cut off the first 5" of a soft drink plastic bottle to make it a funnel. Slip a casing on the mouth of the bottle.
6.	Stuff the sausages until there is 6" long of casing left. Shape the sausages and push out the air. Since the rice will be double after cooking, stuff the sausages 50% full only. Make the sausages to 5" long links by spin each link several times. If you spin one link outwardly, then spin the next one inwardly. Tie a knot on the end.
7.	Use a needle to evenly pick the surface of the sausages, especially the places with air bubbles. Sterilize the needle first by heating it with a lighter.
8.	Steam the sausages in medium-high heat for 45 minutes. Slice the sausages and serve with the Taiwanese Dipping Sauce.

最後更新 (Last Update): 03/30/2014
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