1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/清蒸蝦餃（Ha Kao）rich600338<blockquote class="wp-embedded-content" data-secret="PkZXvL2zAC"><a href="https://marcwiner.com/zh-hant/%e6%b8%85%e8%92%b8%e8%9d%a6%e9%a4%83-ha-kao/">清蒸蝦餃（Ha Kao）</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/%e6%b8%85%e8%92%b8%e8%9d%a6%e9%a4%83-ha-kao/embed/#?secret=PkZXvL2zAC" width="600" height="338" title="清蒸蝦餃（Ha Kao） — Marc Winer" data-secret="PkZXvL2zAC" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2021/12/Ha-kao-nouveau-750x593.jpg600474今天，我要跟大家分享一道詢問度超高的點心食譜：Har Gow，也叫 Ha Kao 或 Ha Cao。這就是著名的清蒸蝦餃，外皮晶瑩剔透，如同「水晶」一般。https://marcwiner.com/zh-hant/%e6%b8%85%e8%92%b8%e8%9d%a6%e9%a4%83-ha-kao/zh-hant蒸蝦餃（Ha Kao）15153030份100 g 去殼蝦仁1/2 茶匙 蝦仁用鹽40 g 竹筍或馬蹄20 g 生豬脂（從培根或五花肉切下的脂肪）0.5 茶匙 鹽1 茶匙 糖1 茶匙 玉米澱粉1 少許 味精1 少許 白胡椒1 茶匙 熟芝麻油1 茶匙 豬油（將培根或五花肉的固體脂肪以小火慢慢煉出；也可用牛脂代替）225 g 澄粉／小麥澱粉（不是麵粉）1/2 茶匙 鹽350 g 滾水25 g 玉米澱粉（也可改用馬鈴薯澱粉或木薯澱粉）8 g 豬油（可用牛脂代替）21https://marcwiner.com/wp-content/uploads/2021/12/Ha-kao-nouveau.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400