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Ancient Chai Kuih is crystal clear, tastes very good

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10-15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, stir-fry the garlic, add in the dried shrimps and stir-fry until fragrant, then add the jicama and stir-fry evenly
4) Add 2 teaspoons of salt, appropriate amount of pepper, and 2 tablespoons of sugar to taste, stir-fry for 10-15 minutes until softened, add half of the fried shallot and stir-fry 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, stir-fry 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 ❤️