古早味菜粿的做法晶莹剔透口感非常好味道十足的内馅吃了一口接一口完全停不下来

材料350克沙葛、15粒红葱头、10瓣蒜、30克小虾米、2茶勺盐、适量胡椒粉、2勺白糖、青葱
粿皮100克澄面粉、100克木薯粉、1茶勺盐、2勺葱油、600毫升清水

1把沙葛切丝红葱头&蒜切小切末
2热锅热油把红葱头炸至金黄色捞出
3锅留底油爆炒蒜后倒入虾米炒香再加入沙葛翻炒均匀
4加2茶勺盐、适量胡椒粉、2勺白糖调味炒1015分钟至变软再加一半的葱油酥炒均
5锅里加入100克澄面粉、100克木薯粉、1茶勺盐、2勺葱油、600毫升清水小火炒至变透取出放凉
6案板上撒上木薯粉把面团涂上木薯粉擀成薄片拿个大盖子压出圆圈
7包上一勺炒好的沙葛馅把角封密起来
8蒸盘抹上葱油摆好菜粿再抹上一层葱油蒸10分钟
9出锅撒上葱油酥&葱花即可食用❤

Ancient Chai Kuih is crystal clear, tastes very good, and the filling is full of flavor, you can't stop eating one bite after another.

Ingredients: 350 grams of jicama, 15 shallots, 10 cloves of garlic, 30 grams of dried shrimp, 2 teaspoons of salt, appropriate amount of pepper, 2 tablespoons of sugar, shallots
Kuih skin: 100g wheat flour, 100g tapioca flour, 1 teaspoon salt, 2 teaspoons shallot oil, 600ml water

1) Shred the jicama, shallots & garlic and mince
2) Heat oil in a hot pan, fry shallots until golden brown and remove
3) left some oil in the pan, stirfry the garlic, add in the dried shrimps and stirfry until fragrant, then add the jicama and stirfry evenly
4) Add 2 teaspoons of salt, appropriate amount of pepper, and 2 tablespoons of sugar to taste, stirfry for 1015 minutes until softened, add half of the fried shallot and stirfry evenly
5) Add 100 grams of plain flour, 100 grams of tapioca flour, 1 teaspoon of salt, 2 tablespoons of scallion oil, and 600 ml of water to the pan, stirfry on low heat until it becomes transparent, take out and let it cool
6) Sprinkle tapioca flour on the chopping board, coat the dough with tapioca flour and roll out into thin slices, take a large lid and press out a circle
7) Wrap a spoonful of fried jicama filling and seal the corners
8) brush the oil on the steaming plate, place the chai kuih brush a layer of scallion oil, and steam for 10 minutes
9) Sprinkle with fried shallots & chopped green onion and serve ❤