勾芡时记得使用风车粉,因为风车粉不容易变回形状;打蛋花是记得要熄火,这样才可以避免煮到过老。若使用新鲜的虾味道会更好喔!
Ingredients A | 材料A:200g minced meat | 猪肉碎200克
Ingredients B:| 材料B:12 prawns (shelled and smashed) | 明虾12只(去壳,拍扁)
Condiments | 腌料: A:1/4 tsp salt | 盐1/4茶匙,1 tsp sesame oil | 麻油1茶匙,1/4 tsp pepper | 胡椒粉1/4茶匙,1 tsp fish sauce | 鱼露1茶匙,1 tbsp corn flour | 粟米粉1汤匙
B:1/4 tsp salt |盐1/4茶匙,1 tsp sesame oil | 麻油1茶匙,1/4tsp pepper |胡 椒粉1/4茶匙,1/2 tsp sugar | 糖1/2茶匙,1 tbsp egg white | 蛋白1汤匙,1 tbsp corn flour | 粟米粉1汤匙
Sauce | 芡汁: 300g stock |高汤300克,1 tsp salt | 盐1茶匙,1/3 tsp sugar | 糖⅓茶匙,1/4 tsp chicken powder | 鸡精粉¼茶匙,1/2 tsp sesame oil | 麻油1/2茶匙,1/2 tsp oyster sauce | 蚝油1/2茶匙,1/4 tsp soy sauce | 生抽1/4茶匙,1 tsp Chinese cooking wine | 绍兴酒1茶匙,1/8 tsp pepper | 胡椒粉1/8茶匙,1 tbsp premium tapioca flo ur (mix with 2 tbsp water) | 风车粉1汤匙(加入2汤匙水拌匀备用),1 beaten egg | 鸡蛋1粒(打散)
Garnishing |装饰: some blanched broccoli |西兰花适量(烫熟), Japanese caviar |日本鱼子酱适量
Method | 做法:
1.Marinate ingredients A with condiments A,mix until springy;marinate ingredients B with condiments B.
材料A用腌料A搅拌均匀至起胶,材料B用腌料B充分搅拌均匀备用。
2.Make ingredients A into 12 balls and top with 1 prawn,arrange on plate.
把材料A挤成12粒丸子,加入一只虾,排在蒸盘上。
3.Steam prawn meat balls in high heat for 5 minutes and arrange on serving plate.
准备蒸笼将弄好的虾球肉丸用大火蒸大约5分钟至熟,盛起排在碟子上。
4.Bring stock to boil,add in its seasoning and thicken with starch,turn off heat and pour in beaten egg and stir lightly;pour sauce over prawn meat balls and garnish to serve.
将高汤煮滚,加入调味料,倒入风车粉水勾芡至浓稠,熄火拌入蛋液轻轻的搅拌成蛋花,即可将芡汁淋在虾球肉丸上,装饰后马上享用。
原食谱来自:Feminine 风采第636期
Ingredients A | 材料A:200g minced meat | 猪肉碎200克
Ingredients B:| 材料B:12 prawns (shelled and smashed) | 明虾12只(去壳,拍扁)
Condiments | 腌料: A:1/4 tsp salt | 盐1/4茶匙,1 tsp sesame oil | 麻油1茶匙,1/4 tsp pepper | 胡椒粉1/4茶匙,1 tsp fish sauce | 鱼露1茶匙,1 tbsp corn flour | 粟米粉1汤匙
B:1/4 tsp salt |盐1/4茶匙,1 tsp sesame oil | 麻油1茶匙,1/4tsp pepper |胡 椒粉1/4茶匙,1/2 tsp sugar | 糖1/2茶匙,1 tbsp egg white | 蛋白1汤匙,1 tbsp corn flour | 粟米粉1汤匙
Sauce | 芡汁: 300g stock |高汤300克,1 tsp salt | 盐1茶匙,1/3 tsp sugar | 糖⅓茶匙,1/4 tsp chicken powder | 鸡精粉¼茶匙,1/2 tsp sesame oil | 麻油1/2茶匙,1/2 tsp oyster sauce | 蚝油1/2茶匙,1/4 tsp soy sauce | 生抽1/4茶匙,1 tsp Chinese cooking wine | 绍兴酒1茶匙,1/8 tsp pepper | 胡椒粉1/8茶匙,1 tbsp premium tapioca flo ur (mix with 2 tbsp water) | 风车粉1汤匙(加入2汤匙水拌匀备用),1 beaten egg | 鸡蛋1粒(打散)
Garnishing |装饰: some blanched broccoli |西兰花适量(烫熟), Japanese caviar |日本鱼子酱适量
Method | 做法:
1.Marinate ingredients A with condiments A,mix until springy;marinate ingredients B with condiments B.
材料A用腌料A搅拌均匀至起胶,材料B用腌料B充分搅拌均匀备用。
2.Make ingredients A into 12 balls and top with 1 prawn,arrange on plate.
把材料A挤成12粒丸子,加入一只虾,排在蒸盘上。
3.Steam prawn meat balls in high heat for 5 minutes and arrange on serving plate.
准备蒸笼将弄好的虾球肉丸用大火蒸大约5分钟至熟,盛起排在碟子上。
4.Bring stock to boil,add in its seasoning and thicken with starch,turn off heat and pour in beaten egg and stir lightly;pour sauce over prawn meat balls and garnish to serve.
将高汤煮滚,加入调味料,倒入风车粉水勾芡至浓稠,熄火拌入蛋液轻轻的搅拌成蛋花,即可将芡汁淋在虾球肉丸上,装饰后马上享用。
原食谱来自:Feminine 风采第636期