叉燒腸粉 Steamed Rice Noodle Rolls with Char-Siu (BBQ Pork)

材料 Ingredients

叉燒餡 Char-Siu Filling 1/2 份 Portion 香菜(切碎) Cilantro (minced) 1/3 杯 cup 腸粉皮糊 Rice noodle roll 1 份 Portion 甜豉油 Sweet soy sauce 適量 proper amount 8"x8"烤盤 Baking pan 2 個 ea 食用油 Cooking oil 1/4 杯 cup

做法

1.	炒鍋內燒開半鍋的水。
2.	將1個8"x8"烤盤刷上些許的油。舀1/3杯的米漿進烤盤，舀之前要先攪動米槳以免粉沈澱在底部。輕輕晃動烤盤讓米槳分佈均勻後撒上適量的叉燒餡和香菜。
3.	將烤盤放置在炒鍋內滾水上面後蓋上鍋蓋，用大火蒸2分鐘。蒸的時候使用另一個烤盤重複步驟2動作。
4.	將蒸好的烤盤移出，再放進第二個烤盤蒸。
5.	用橡皮刀將蒸好的粉皮邊緣撥開蓋過叉燒，繼續捲下去後裝盤。重複步驟3到5將剩餘米漿和餡料做完，約可做8條腸粉。
6.	用剪刀將做好的腸粉剪成3段，在淋上甜豉油即可。

PROCEDURE

1.	Boil half a wok of water.
2.	Brush the bottom of a 8" x 8" baking pan with little oil. Stir the rice noodle roll batter to avoid the starch from depositing at the bottom. Lade 1/3 cup of the batter into one baking pan. Gently shake the pan to make the batter distribute evenly. Lay proper amount of Char-Siu Filling and minced cilantro on the batter.
3.	Place the baking pan into the wok, above the boiling water. Cover the wok and steam in high heat for 2 minutes. Meanwhile, repeat step 2 and prepare the 2nd pan.
4.	Remove the first pan from the wok then place in the second pan and steam.
5.	Use a dough scraper to loosen the edge of rice sheet. Lift the rice sheet over the char-siu filling, then continue to roll up. Place the roll on a plate. Repeat steps 3 to 5 for the rest of the rice noodle roller batter and filling. This receipt can make 8 rice noodle rolls.
6.	Scissor each rice noodle roll into 3 segments and pour the sweet soy sauce over the rolls.

最後更新 (Last Update): 08/01/2020
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