饮茶的悠闲时光， 消逝得犹如一群大雁南飞了。
一转眼间， 就是点心楼停止营业的时候了，
眼看着这茶楼即将落幕， 首先要感谢大家的捧场与支持。
从点心楼营业至今， 看着大家为这点心楼“奔波劳累”，
每日捧了一道接一道的美味点心，
由衷的感激啊！
而我这主人家， 自经营了这点心楼后，
家里真的是成了点心茶楼饮茶的所在地了。
日子固然是繁忙， 但却依然”掏心“的制作了各式的点心，
回顾这茶楼里的点心料理， 发现有好多的包子和酥饼，
没辙啦， 只能在晚饭后， 才是我制作点心的欢乐时光，
除了包子， 也只有酥饼才能承受得了漫漫长夜的”煎熬“
如此一来， 第二天的早晨，我方能顺利的拍摄。
否则错了这拍摄的黄金时光， 任我飞天遁地，
也都无法将其拍摄记录下。
打理了这点心楼后， 从中学习了不少，
从未曾做过的， 都一一的尝试了，
从不会的， 学到会了。
从不会的， 学到会了。
这双笨拙的双手， 从学习中也变得灵活了，
这款菜粿石榴包， 就是在忙碌的读书日里，匆忙的完成了。制作至半途， 发现缺少了腰带（青葱）， 还得赶着采购腰带去呢！ 然后就在急风骤雨， 朝云暮雨的情况下完成了这批暗阴阴的拍摄。
【菜粿石榴包， 可做25个】
材料：
150克澄粉
50克木薯粉
225克沸水
1茶匙油
馅料：
600克沙葛（刨丝， 稍微挤出少许水份）
60克红萝卜（刨丝）
50克黑木耳丝 （浸软）
1棵青葱（切粒）
2大匙蒜末
40克虾米（切碎）
** 数棵青葱 （用热水烫软， 作为扎繩）
**适量红萝卜粒
调味料： 1茶匙盐， 1大匙蚝油， 1茶匙胡椒粉
做法：
1.熱2大匙油，爆香蒜末，加入蝦米炒香。
2，加入红萝卜丝和沙葛翻炒至略干，然后加入调味料炒匀，试味，盛起备用。
3。将澄粉和薯粉混合在搅拌盘里，即刻将沸水一次过的倒入，快速的以筷子搅拌成软团。
4，加入1茶匙油，用手揉成光滑麵團。
5.將麵團擀成圓薄片，再以切模壓出，包入餡料，褶成石榴包菜粿，用青蔥梗紮緊在頂部撒上少許紅蘿蔔細粒。
6.將石榴包菜粿擺入塗上油的蒸盤上，以大火蒸8分鐘即可，趁熱食用。
温馨提示： 做这石榴皮时， 尽量将水煲至沸滚， 煲越久越好（滚多5-8分钟）。然后才将沸水倒入澄粉盘里（要一次过的倒入）。这样冷却后的粿皮就不易变硬，粿皮会有弹性，也不容易破裂。
食谱依然参考了这里
1.熱2大匙油，爆香蒜末，加入蝦米炒香。
2，加入红萝卜丝和沙葛翻炒至略干，然后加入调味料炒匀，试味，盛起备用。
3。将澄粉和薯粉混合在搅拌盘里，即刻将沸水一次过的倒入，快速的以筷子搅拌成软团。
4，加入1茶匙油，用手揉成光滑麵團。
5.將麵團擀成圓薄片，再以切模壓出，包入餡料，褶成石榴包菜粿，用青蔥梗紮緊在頂部撒上少許紅蘿蔔細粒。
6.將石榴包菜粿擺入塗上油的蒸盤上，以大火蒸8分鐘即可，趁熱食用。
温馨提示： 做这石榴皮时， 尽量将水煲至沸滚， 煲越久越好（滚多5-8分钟）。然后才将沸水倒入澄粉盘里（要一次过的倒入）。这样冷却后的粿皮就不易变硬，粿皮会有弹性，也不容易破裂。
食谱依然参考了这里
【Pomegranate Chai Kueh， makes 25 】
Ingredients:
150g wheat starch50g tapioca flour
225g boiling water
1 tsp cooking oil
Filling:
600g sweet turnip (peeled, shredded)
60g carrot (peeled, shredded)
50g shredded black fungus
1 stalk of spring onion (cut into small cubes)
2 tbsp chopped garlic
40g dried shrimps (soaked, chopped)
** spring onion （soaked with hot water, use as a rope)
** chopped carrot
** chopped carrot
Seasoning: 1 tsp salt, 1 tbsp oyster sauce, 1 tsp pepper
Method:
1. Heat 2 tbsp cooking oil , sauté garlic over low heat until fragrant. Add in dried shrimps and mix well.
2. Add carrot, sweet turnip and seasoning, toss until aromatic and dry. Taste and dish out.
3. In a mixing bowl, combine wheat starch with tapioca flour, Pour in boiling water and mix well by using the chopstick.
4. Add 1 tsp oil and knead into a pliable smooth dough.
5. Roll the dough into a flat and thin sheet, then cut out by using the cutter. Spoon in 1 portion of the filling in the center, pull up the edges of the pastry around the filling to make a cylinder to resemble as pomegranate dumplings and tie up with spring onion. Garnish with chopped carrot on top.
6. Place the dumplings on a greased steaming tray, steam over hot boiling water for 8 minutes over high heat until it cooked. Dish out and serve hot.
Tips: When making this pomegranate skin， you have to keep the water boiled, if possible just let it boiled for extra 5-8 minutes. Then, pour the boiled water in once , this will keep the skin elastic and not easily broken.
Method:
1. Heat 2 tbsp cooking oil , sauté garlic over low heat until fragrant. Add in dried shrimps and mix well.
2. Add carrot, sweet turnip and seasoning, toss until aromatic and dry. Taste and dish out.
3. In a mixing bowl, combine wheat starch with tapioca flour, Pour in boiling water and mix well by using the chopstick.
4. Add 1 tsp oil and knead into a pliable smooth dough.
5. Roll the dough into a flat and thin sheet, then cut out by using the cutter. Spoon in 1 portion of the filling in the center, pull up the edges of the pastry around the filling to make a cylinder to resemble as pomegranate dumplings and tie up with spring onion. Garnish with chopped carrot on top.
6. Place the dumplings on a greased steaming tray, steam over hot boiling water for 8 minutes over high heat until it cooked. Dish out and serve hot.
Tips: When making this pomegranate skin， you have to keep the water boiled, if possible just let it boiled for extra 5-8 minutes. Then, pour the boiled water in once , this will keep the skin elastic and not easily broken.
此刻， 忽然有点不舍得这点心楼了，嘻嘻！
This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com）.
