廣式五香鹹肉五角粽《有碗家傳菜書中食譜》Cantonese Style Salted Meat Rice Dumpling《Recipe from my book Rice Bowl Tales》

老公和孩子們對任何用糯米或糯米粉做的粿和點心都非常喜愛，粽子就是其中之一。

My husband and my children love anything made with glutinous rice or glutinous rice flour. Zongzi – glutinous rice dumplings – is one such favourite. 

因為奶奶每年端午節會做很多送給我們，所以一直以來，我都不需要自己動手。但自從去年跟她學會了包粽子之後，現在變得希望今年的端午節早點到來，好讓我學以致用。

My mother-in-law usually makes and sends some to us, so I’ve not needed to do so myself. However, ever since she showed me how to wrap these pyramid-shaped rice parcels last year, and I enjoyed the process so much that I really look forward to the arrival of the Dragon Boat Festival this year, so I can practice what I learned again.

農曆五月五日為端午節，是我國夏季最重要的傳統節日。「端」字有「初始」的意思，因此，「端五」就是「初五」。而按照曆法，五月正是「午」月，「端五」也就漸漸演變成了現在的「端午」。

根據不少學者的考證，端午節起源於古時人們對惡日的禁忌，也是祭龍的節日，許多盛行的端午習俗都有驅瘟避疫的成分。

The Dragon Boat Festival, also known as Duanwu Festival, is China's most important summer festival. It arrives on the fifth day of the fifth month, according to the Chinese Lunar calendar. ' Duan' means initial, and the fifth month is a midday month, so Duanwu Festival literally translates to “The initial Midday Festival”.

According to the research of scholars, the Dragon Boat Festival originated from people praising and sending offerings to the dragon. They hoped by doing so he could stop summer time diseases and epidemics from spreading.

雖然中國的端午節常被視為是紀念屈原的節日，但其實有不少習俗在之前便已流傳。端午節最重要的兩項活動——賽龍舟和吃粽子，都和龍有關，是當時迎濤神、祭圖騰的習俗，為求來年風調雨順、農作豐收。人們把食物裹在樹葉或裝在竹筒中，投到江裡去，做為一種祭祀儀式。

後來戰國時期楚國的愛國詩人屈原，在秦國攻陷楚國後，感到絕望和悲憤，在端午節那天抱著大石投汨羅江而死。傳說當地百姓投下粽子餵魚以防止屈原遺體被魚吃，後來逐漸形成一種風俗。以後每年的農曆五月初五端午節，人們吃粽子，划龍舟以紀念這位偉大的愛國詩人。

The most two important events of the Dragon Boat Festival – Dragon boat racing and eating dumplings – both relate to the dragon. The custom was to welcome the Sea God, and send offerings to accompany prayers for a year of good weather and a rich crop harvest.  People would wrap food inside leaves, tie them tightly, and drop them into the river, as a kind of ritual.

This act of giving offerings to the sea later became associated with an alternative historical event. During the time of the Warring States, following the fall of his beloved country the grief-stricken patriotic poet Qu Yuan jumped into the Miluo River in despair, with stones tied onto his body so that he would certainly sink. In order to prevent the fish from eating his body, people threw wrapped dumplings in the river, hoping that the fish would eat the dumplings instead and thus preserve the poet’s dignity in death. Gradually it became a custom that on the fifth day of the fifth month, it’s the Dragon Boat Festival, and on this day, people eat dumplings and do dragon boat racing to commemorate this great patriotic poet. 

到了今天，許多舊的迷信風俗已被淘汰；人們在端午節這天除了懷念屈原，也歡迎夏至的到來。「未食五月粽，寒衣不敢送」，大家換上輕涼的夏裝，一家人包粽子、吃粽子、觀看龍舟賽，漸成為精彩而有意義的家庭節日。

Today, many of the old customs and superstitions have faded. Apart from carrying on with tradition of remembering Qu Yuan, people also welcome the arrival of summer. There’s an old saying: “Don’t pack away your winter clothes until you’ve eaten the fifth month’s dumplings.” Therefore it became a contemporary tradition for families to change into their light summer clothing, wrap dumplings, and watch dragon boat racing either on the television or outside in the sun. So this ancient custom still lives on now as a meaningful and exciting family event.

廣式五香鹹肉五角粽

材料：

( 做 12 –16 個 )

醃肉料：

• 豬腩肉 500克
• 鹽1 –2大匙
• 糖 1小匙
• 胡椒粉 1小匙
• 紹興酒 2大匙
• 五香粉1/2小匙

糯米：

• 糯米800克
• 鹽 1 大匙
• 麻油 1 大匙
• 橄欖油 2 大匙
• 糖 1 大匙

綠豆：

• 開邊綠豆 400克
• 鹽 1/2大匙
• 麻油1/2大匙
• 橄欖油 1大匙
• 糖1/2大匙

鹹蛋黃：

• 鹹蛋黃 8 粒
• 紹興酒1 大匙

其他：

• 香菇 60 – 80克
• 蝦米 50 克
• 粽葉 70 – 80塊
• 草繩（或綿繩）20條

Cantonese Style Salted Meat Rice Dumpling

Ingredients:

( makes 12 - 16 )

For the salted meat:

• 500g pork belly
• 1 - 2 tbsp salt
• 1 tsp sugar
• 2 tbsp white wine
• ½ tsp five spice powder

 For the glutinous rice:

• 800g glutinous rice
• 1 tbsp salt
• 1 tbsp sesame oil
• 2tbsp olive oil
• 1 tbsp sugar

 For the mungbeans:

• 400g mungbeans
• ½ tbsp salt
• ½ tbsp sesame oil
• 1 tbsp olive oil
• ½  tbsp sugar

 For the salted egg:

• 8 salted egg yolks
• 1 tbsp white wine

 Other ingredients:

• 60 -80 g Chinese mushrooms
• 60 – 80 g dried shrimps
• Dried banana leaves
• Sea grass strings or cotton threads

做法：

1.   豬腩肉切成2公分左右方塊，放大碗中。接著，放入所有醃肉料拌勻，醃製一晚。

2.   糯米先泡水2小時，瀝乾後，加入所有糯米材料中的調味料，拌勻備用。

3.   開邊綠豆泡水2小時，瀝乾後，倒入上述綠豆材料中的調味料，拌勻備用。鹹蛋黃對半切，並用紹興酒撈勻備用。

4.   香菇洗淨泡軟，對半切。蝦米也泡軟後瀝乾。粽葉和草繩（可用棉繩代替）則泡4小時再水煮半小時，再逐塊用清水洗抹乾淨，然後將葉片頭尾剪掉。

Method:

1.   Dice the pork into about 2 cm cubes. Put the pork in a large bowl, add in the seasonings and mix well. Marinate overnight.

2.   Soak the glutinous rice for 2 hours, drain, then add in the seasonings and mix well. Leave on one side.

3.   Soak the mungbeans for 2 hours, drain and mix the seasoning in well. Cut the salted egg yolks in half, stir in with the wine and leave to one side.

4.   Wash and soak the mushrooms until soft, then cut each in two. Wash and soak the dried shrimps. Soak the banana leaves and sea grass strings for 4 hours, before boiling them over medium heat for half an hour. Take the leaves out, wipe them clean and dry on each side. Cut the ends of both sides off.

5.   用 4 片粽葉、1 條草繩包1粒粽。先用 2 片粽葉交疊，任一端交叉成一個漏斗形。

6.   漏斗形下方的 V 字部位置於左手食指和中指間，用掌心曲起盛著尖角，先放入 1 大匙糯米。

7.   接著，放 1 大匙開邊綠豆，再放鹹蛋黃、3 - 4 塊豬腩肉、2 片香菇、1小撮蝦米，再鋪上 1 層綠豆，最後，鋪上 1 層糯米。

      8.   把葉片交叉那端往中間摺上。

5.   Use 4 leaves and 1 string to wrap one dumpling. First overlap two leaves together to make a funnel shape cone.

6.     Place the bottom of the funnel shape cone between your thumb and index finger, cup the cone firm in your palm; place in a big scoop of the rice first.

7.      Then add a big scoop of mungbeans on top, follow by a half egg yolk, 3 – 4 pieces of pork, 2 slices of mushroom, and 1 pinch of dried shrimps. Then pile on another layer of mungbeans and then rice.

8.     Fold the bottom half of the leaves up towards the centre. 

9.    葉片另一端則往中間摺下，注意要保持葉片下的漏斗尖端部分。

10.  用一片新粽葉包住粽子的右邊，上下兩端往中間摺。粽子左邊也用另一片新葉片以相同方

       式包起來。

9.   Fold down the top half of the leaves towards the centre. Take care to keep the pointed angle underneath.

10. Use one leave to cover the right hand gap, and fold the top part down to the centre. Fold the bottom part up to the centre as well. Turn the dumpling round and do exactly the same to the other side.

11.  把粽子有葉片末端尖角那面朝上，用1條草繩先把方形粽子的一短側邊捆牢，再把草繩拉

       到另一短側邊繼續捆紮實。

12.  把粽翻面，草繩拉至另一端，然後在中央部分綁緊。粽子翻面平坐在桌上，用雙手將四角

       向下按，讓中間部位向上挺高。

13.  把所有包好的粽子置大鍋的滾水中 ，用大隻的蒸架壓著以防浮起，再滾起後蓋著用中火
       煲 4小時，趁熱從水中取出便成。

請注意：煲好的粽子要趁熱從滾水中取出。

11. Turn the dumpling upside down, and tie the dumpling on one side tightly first with the string, then pull the string over to tie the other side tightly.

12. Turn the dumpling around again with the pointed side up. Tie the middle part tight too. Sit the dumpling on the table, gently press down the four corners to make the centre part point straight up to  form a proper five angle dumpling. Proceed to finish making the rest of the dumplings.

     13. Put all the dumplings in a big pan of boiling water, and press them down with a wire rack to prevent them floating on top. Boil over medium heat for 4 hours – take the dumplings out while they are hot, then they are ready.

更多粽子食譜供大家參考:

廣式裹蒸粽

紅豆鹼水三角粽