清新越式蒸粉包
越式蒸粉包是越南餐廳必備的餐前小食，材料雖簡單，卻能配搭出豐富的食味。
今次請來帝苑酒店Le Soleil的大廚Jason Dao，為大家炮製這款馳名美食。
吃時蘸當地魚露品嘗，令這清新菜式倍添滋味。
餡料豐富 清爽不膩
越式蒸粉包是常見的越南菜，餡料豐富，以晶瑩剔透的粉皮包裹各式材料，味道清爽不膩，很適合作為前菜。
大廚Jason Dao今次以海鮮、蔬菜和肉類作餡料，首先把沙葛、紅蘿蔔、木耳、洋葱和芫荽切碎，再把免治豬肉、沙葛和紅蘿蔔一同汆水，然後將煮熟的蟹肉及蝦仁切碎備用。於鑊中燒熱油，爆香蒜蓉、乾葱及洋葱，再加入瀝乾的免治豬肉、沙葛和紅蘿蔔一同爆香，接着放白胡椒、雞粉、蠔油、糖、鹽及老抽炒勻。謹記將餡料放涼後才用粉皮包裹，否則包裹時，粉皮會很容易裂開。
包裹方法是先取適量餡料放在粉皮上，包成四方形般，收口向底，之後蒸約五分鐘即成。大家可按個人口味，配搭其他材料，例如雞肉，以增加菜式的變化。茹素者可以蔬菜代替肉類和海鮮，師傅建議選用意大利青瓜入饌，食味更清新味美。
Jason Dao師傅
帝苑酒店Le Soleil大廚Jason Dao，擁有十年越南菜烹調經驗，對越菜煮法瞭如指掌。
清新越式蒸粉包
Vietnamese Steamed Rice Dumpling
| 材料 | Ingredients |
| 沙葛 20克 | Yam bean 20g |
| 紅蘿蔔 20克 | Carrot 20g |
| 免治豬肉 20克 | Minced pork 20g |
| 木耳 10克 | Wood ear fungus 10g |
| 蒜蓉 10克 | Minced garlic 10g |
| 乾葱 10克 | Shallot 10g |
| 洋葱 10克 | Onion 10g |
| 熟蝦 3隻 | Cooked Shrimp 3 |
| 熟蟹肉 10克 | Cooked crab meat 10g |
| 芫荽 5克 | Coriander 5g |
| 越式粉皮 4塊 | Vietnamese rice sheets 4 pieces |
| 葱花 少許 | Chopped spring onion a little |
| 油 適量 | Oil some |
| 調味料 | Seasoning |
| 白胡椒粉 少許 | White pepper powder a little |
| 雞粉 5克 | Chicken powder 5g |
| 蠔油 5克 | Oyster sauce 5g |
| 糖 少許 | Sugar a little |
| 鹽 少許 | Salt a little |
| 老抽 少許 | Dark soy sauce a little |
製法
1.沙葛、紅蘿蔔、木耳、洋葱、芫荽、蟹肉及蝦切碎。
Chop the yam bean, carrot, wood ear fungus, onion, coriander, crab meat and shrimps finely.
Chop the yam bean, carrot, wood ear fungus, onion, coriander, crab meat and shrimps finely.
2.沙葛、紅蘿蔔及免治豬肉汆水、瀝乾。
Blanch the yam bean, carrot and minced pork. Drain well.
Blanch the yam bean, carrot and minced pork. Drain well.
3.鑊中燒熱油，爆香蒜蓉、乾葱及洋葱。
Heat oil in wok, saute the minced garlic, shallot and onion until fragrant.
Heat oil in wok, saute the minced garlic, shallot and onion until fragrant.
4.加入沙葛、木耳、紅蘿蔔和免治豬肉，炒熟。
Add the yam bean, wood ear fungus, carrot and minced pork, saute until done.
Add the yam bean, wood ear fungus, carrot and minced pork, saute until done.
5.拌入調味料，盛起放涼。
Stir in the seasoning, dish and rest until cool.
Stir in the seasoning, dish and rest until cool.
6.加入蝦、蟹肉及芫荽
Add the shrimps, crab meat and coriander.
Add the shrimps, crab meat and coriander.
7.拌成餡料。
Mix well as filling.
Mix well as filling.
8.取適量餡料放於粉皮上。
Put some filling onto the rice sheet.
Put some filling onto the rice sheet.
9.將之包成四方形狀。
Wrap it into square shape.
Wrap it into square shape.
10.蒸五分鐘，灑上葱花即可享用。
Steam for 5 minutes. Sprinkle over some chopped spring onion. Serve.
Steam for 5 minutes. Sprinkle over some chopped spring onion. Serve.
小貼士Tips
．包裹時餡料必須已經放涼。
．The filling should be cooled when wrapping.
．The filling should be cooled when wrapping.
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