他鄉美味｜客家咸湯丸冬至食品 (附影片Eng Sub) - Hakka Salty rice ball (rice dumpling) For Winter Solstice－Small House Cooking 蝸煮

最出名是「客家」的鹹湯圓，各地區均有人煮食，配料各異, 但離不開香菇、豬肉，菜，軟糯的糯米配上肉湯可謂是相輔相成。
Most famous as“Hakka” salty glutinous rice balls, are cooked by people in various regions, with different ingredients, but they cannot be separated from mushrooms, pork, vegetables, soft glutinous rice and broth complement each other.
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湯圓
俗話說“十里不同俗”，北方人喜歡在大年三十吃餃子，取“新舊交替、更歲交子”之意。
南方則是吃年糕和湯圓，湯圓也叫“團子”或“圓子”，取“全家團圓”之意。在全國各地，湯圓發展出有不同做法和講究，也形成了不少知名地方小吃。
象徵團圓和圓滿，老一輩的中國南方人甚至相信，冬至如不吃湯圓，這一年就不算圓滿。
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As the saying goes, "Ten Miles are different." Northerners like to eat dumplings on the New Year's Eve, which means "alternate old with new and make children at a younger age". In the south, people eat rice cakes and glutinous rice balls, which are also called "dumplings" or "rice ball".
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Rice dumpling symbolizes reunion and consummation. The older generations of southern China believe that if they don’t eat glutinous rice balls during the winter solstice, they will not be consummated this year.
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It means "family reunion". In all parts of the country, glutinous rice balls have developed different methods and particulars, and many well-known local snacks have also been formed.

詳細做法請查閱YouTube:
Detail on YouTube:
https://youtu.be/EVYirgOFPho

煮食時間 : 1小時15分鐘
Cooking time: 1 hour 15 minutes
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材料 4人份 Ingredients (For 4 people)
138g 糯米粉 Glutinous rice flour
少許(QS) 食用色素 (紅) Food Color (Red)
大約(around) 104g 涼白開水 cold boiled water
1隻(pc) 雞腿 Chicken thighs
60g 豬冧肉 Pork Leg meat
2隻(pcs) 冬菇 Shitake
4條(pcs) 竹笙 Bamboo fungus
3g 雲耳 Cloud ear fungus
半個 (half Pc) 旺菜 Napa cabbage
1粒(ea) 紅蔥頭 Shallot
4塊 (slices) 薑片Ginger
2湯匙(tbsp) 自家製雞高湯 Homemade Chicken Consommé
2公升(L) 清水Water

註 : 因每隻紅的食用色素份量不同，請根據所用的色素份量而定。
另: 某些牌子色素, 遇熱後, 顏色會有所轉變，有些則不會。
Note: The amount of each brand food coloring is different.
In addition, some color will appear dark after heating, and some will not.
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醃料Sauce:
少許(QS) 生抽 Light Soy Sauce
少許(QS) 油 Oil
少許(QS) 粟粉 Corn Starch
少許(QS) 白胡椒粉 White pepper powder
少許(QS) 鹽 Salt
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方法 Method :
1. 預早一天, 鹽醃雞腿
Mix the chicken thighs with salt overnight in advance
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2. 預先浸軟冬菇、雲耳、竹笙
Pre-soak the shiitake, cloud ears, and Bamboo fungus
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3. 雞腿起骨，雞腿、豬肉切絲, 加入醃料。
Debone the chicken legs. Shred the meat and mix with the sauce
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4. 其他材料切絲
Shred the other ingredients
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5. 雞骨、冬菇絲、雲耳絲放入2 公升清水 (中火)
Put the bones, shiitake, cloud ear, and bamboo fungus into 2(L) water. (Medium Heat)
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6. 分別爆香雞絲、豬肉絲、旺菜
Fry the Children Pork and Napa cabbage separately
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7. 糯米粉加白開水，搓至小粒圓子。放入滾水中。
Mix rice flour with boiled water and make into small balls. Place into boiling water.
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8. 撈起浮上水面的小湯丸，待用。
Pick the floating ball out. Set aside
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9. 湯水煲30分鐘後，加入肉絲、竹笙絲。再煲10分鐘。
Add the meat and Bamboo fungus into boiling soup. Boil for 10 mins more.
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10. 加入2湯匙自家製雞高湯。
Add 2tbsp home-made chicken soup
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11. 加入小湯丸及旺菜絲。沸騰後，即可食用。
Add the rice balls and the fried cabbage. Ready after re-boiling.
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12. 煎雞蛋餅，切絲，放於湯上。
Fry the egg. Cut shred. Put on the top.
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完成
Finished
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參考影片: Related video:
西式高湯｜自家制清雞湯 (Eng Sub) - Homemade Chicken Consommé
Youtube: https://youtu.be/VoF0DvF45Oo
Facebook: https://www.facebook.com/Smallhousecooking/posts/140207440812742

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