农历五月飘来阵阵粽叶香。。。。。。。又是另一种令我怀念妈妈的佳节情怀。直到今天，还未找到可以比美妈妈裹的粽子。那种味道，是独一无二的。
材料 ：
1公斤糯米
 |
| 材料 |
500克三层肉，切块
100克眉豆
22朵蘑菇
22颗栗子
10汤匙虾米
10汤匙蒜茸
腌肉料 ：
1/2茶匙麻油
1/2茶匙五香粉
1汤匙生抽
1茶匙盐
调味料 ：
1汤匙五香粉
1汤匙蚝油
1茶匙盐
1茶匙老抽
适量的粽叶和草绳
做法 ：
1。糯米洗干净后，泡水4小时，沥干待炒。
2。三层肉块加入腌肉料腌3小时。
3。把粽叶和咸水草煲滚，待冷，清洗抹干，待用。
4。眉豆洗干净后，泡水至软 ，待用
5。蘑菇，虾米，分别洗干净后，泡水至软，沥干待炒
6。栗子洗干净后，滚水煮至软 ，沥干除心待炒。
7。烧热适量的油，分别爆香蒜茸+栗子，蒜茸+虾米，蒜茸+蘑 菇，蒜茸+腌肉，分别放入各自的碗内，待用。
8。洗锅，（几轮爆炒后，会沾锅）热油，下剩余的蒜茸炒糯米，边炒边加入调味料，直到闻道香味，放入一个大盆待用。
9。将一片粽叶，叶尾互叠，，曲折成漏斗型，舀入适量糯米，顺序放入肉块，眉豆，虾米，栗子和蘑菇，再铺上糯米，覆下粽叶，按下两侧，屈好余下的叶端，用咸水草绕扎好打结。以此类推，1公斤米，大约裹22个粽子。
10。 将裹好的粽子，放入一个滚水大煲，（水要浸过粽面），中火煮2小时变成了。
小贴士 ：
1。为了减轻工做量，做法1 - 4 ，你可以选择提早一天准备。
2。除了眉豆，所有的材料，须经过爆香，裹出来的粽子才美味。
Ingredients ：
1 kg glutinous rice
500g meat, cut into pieces
100g black eyed pea
22 mushroom
22 chestnut
10 Tbsp dried shrimp
10 Tbsp chopped garlic
Seasoning for the meat ：
1/2 tsp sesame oil
1/2 tsp five spices powder
1 Tbsp soya sauce
1 tsp salt
Seasoning ：
1 Tbsp five spices powder
1 Tbsp oyster sauce
1 tsp salt
1 tsp dark soya sauce
Some bamboo leaves and hemps
Method ：
1. Clean and soak the glutinous rice for 4 hours. Drain and set aside.
2. Marinate the meat with seasoning for 3 hours.
3. Boil the bamboo leaves and hemps, let them cool down, clean and set aside.
4. Clean the black eyed pea and soak until soft, set aside.
5. Clean the mushrooms and dried shrimps, soak until soft,set aside.
6. Clean the chestnut, boil until soft,drain and remove the red color part.
7. Heat up oil, saute the garlic and chestnut, garlic and dried shrimps, garlic and mushroom, garlic and meat, until fragrant and place them in individual bowl.
8. Clean the wok, heat up oil,saute the garlic and glutinous rice , add in the seasoning, saute until even and fragrant, transfer the glutinous rice into a big bowl.
9. Fold bamboo leaf into a cone and fill with 1 Tbsp glutinous rice and follow by meat, black eyed pea, dried shrimps, chestnut and mushroom. Then top with some glutinous rice. Cover and shape into "Chang",tie up with hemp. Continue wrapping the chang until the rice and the filling are used up. 1 kg glutinous rice yield about 22 "Changs"
10. Cook the Bak Changs with a big pot for 2 hours. Water lever must cover the Changs.
Tips ：
1. To lighter the tedious job, steps 1 - 4 can be done 1 day earlier.
。
2. Beside the black eyed pea, saute all ingredients can enhance the aromatic of the chang.
