來自月神的祝福 ， 同渡花好佳期
7 u. C. K$ C; N: dtvb now,tvbnow,bttvb
; p4 R$ T g9 WTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。材料A： o' A- l5 T% N! @0 u G
芋頭肉......400公克（洗淨，切片）tvb now,tvbnow,bttvb( H# v/ Q2 i' {: q# H
澄麵粉......1 1/2 湯匙
5 j4 [6 V$ M4 U% ftvb now,tvbnow,bttvb鹽......1/2 茶匙) U2 x* Q; @0 `% i" @2 S
糖......1/2 茶匙tvb now,tvbnow,bttvb- N% f: u% {& v: y/ @% b& C) R# k
胡椒粉......1/4 茶匙; h# {, w7 N, z3 T) ?, }- o# t' u# t
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材料B：
. C, y5 O9 C( M* \公仔箱論壇蝦仁肉......200公克（吸干水份，切丁）tvb now,tvbnow,bttvb1 {% g1 S6 j/ ]8 h' `) y l
豬肉碎......60公克tvboxnow.com6 {7 L, s! z3 E6 P$ f
東菇......3朵（大朵，浸軟，切丁）
/ ~( j+ H2 I1 M6 j( l9 V8 b, j馬蹄......5粒（剁碎）
) l5 ^$ q* u1 [9 \9 O公仔箱論壇蛋黃......1個
3 h0 h$ n# N5 |1 F& l; c! r醬油......1茶匙% _' p! ~8 O" h& E6 G/ u
麻油......1/2 茶匙
5 N) |) Q; Z; }: m! W公仔箱論壇胡椒粉......1/4 茶匙
3 Q& p2 Q. s3 U* A9 h- r& d) @( qtvb now,tvbnow,bttvb糖......1/2 茶匙
L4 q2 d7 v# V% o: O; Rtvboxnow.com鹽......1/2 茶匙TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。) v( g& z2 {$ j- U- H5 r, m6 l. L
粟粉......1/2 湯匙) O1 B2 g. ?3 r( k
% f8 Y9 Q; o1 W8 g% vtvboxnow.com材料C：tvb now,tvbnow,bttvb3 ^' m/ u% N1 y% ^& l# o9 f
雲吞皮......15片，切成圓形狀& {, L- V. T: K% d+ x
蛋白......1個
) m' C3 y; V! c( I0 y/ o: R1 R公仔箱論壇食油......量多，炸物備用
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! C8 _ R' Q: g% X公仔箱論壇做法：" l) C2 k, K7 X& V
01. 隔水蒸熟芋頭後，趁熱壓成泥，加入材料A，趁熱用手揉均成團及呈光滑狀，放入冰箱中冷藏2小時待結實。: a5 T% j; m4 e& V" Q v* K% ~
02. 將材料B放入一個大碗內，用手順同攪拌至有膠質，即可分成15份小蝦肉丸，待用。
% g5 }. A5 @: p# S# ctvb now,tvbnow,bttvb03. 取出略結實的芋泥，分成15份，做成圓球形後，再略按扁，再將小蝦肉丸安置在芋泥上。TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。9 ~* n, T6 Z: ^# A
04. 將蛋白抹在肉丸的四周，再用雲吞皮蓋好及將緊壓成盒形。公仔箱論壇6 y. j$ O! ^5 K! Q# N
05. 將食油燒開後，先用中火將芋泥袋炸熟，最後開大火炸至黃金色。盛起，瀝干油份，即可趁熱食用。. J- w- d8 r. @/ ]; J
食用時，沾上番茄醬或辣椒醬食用。
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4 c7 r% Q( s4 L' q0 j7 l/ ^' C9 A/ XTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。Ingredients A :
/ Q" }& R ]. D0 J+ e$ w% l: B& n) F1 Ptvboxnow.com400g yam flesh (cleaned, sliced)tvb now,tvbnow,bttvb8 N/ U2 K4 U% m1 E' c
1 1/2 tbsps wheat flourtvboxnow.com0 s8 U9 e5 N* D2 N
1/2 tsp salt
3 n7 S6 v ` @( e1/2 tsp sugar
/ Y# T/ v) U' L4 c- `; i0 h1/4 tsp pepper
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Ingredients B :
' G, B" S% Y3 ~( c" @& \5 g9 ~$ t( @TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。200g shelled shrimp meat (patted dry, diced)
3 N' Y) L9 N: b. o2 ~, y, m60g minced pork
: q. J( N( y( n4 Z公仔箱論壇3pcs Chinese mushrooms (big pieces, soaked till soften, diced)3 o3 Q: X& q' X. N" ~
5 water chestnuts (chopped)tvb now,tvbnow,bttvb% d3 T1 d+ F) q* ~- {
1 egg yolk公仔箱論壇' f0 }' K; r5 g" R$ ~
1tsp light soy sauce
, c. g2 w o; M0 o4 v6 S1/2 tsp sesame oil
" R) C1 k ?* [6 Z" w公仔箱論壇1/4 tsp peppertvb now,tvbnow,bttvb2 I! \" F% s* X. B2 ?6 x
1/2 tsp sugar
8 ^9 M3 y0 O4 ^# `; Z2 v1/2 tsp salt公仔箱論壇( d9 j! V! s& S+ \0 I9 J/ q1 A, P
1/2 tbsp corn flour公仔箱論壇3 O. @4 v# o3 O# J) C1 i
1 O# [, B! I4 \Ingredients C :
+ Q- S' J5 f3 X3 j15 pcs wanton pastry (cut into circular shapes)公仔箱論壇7 C% K+ G) D. s2 `6 d8 I7 Z" p5 p
1 egg white
/ N0 i/ _& `5 z Ysufficient amount of cooking oil (for deep frying)
; `6 ~% f4 m" e/ mTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。/ G2 v4 l& W0 F F+ Z* L
Method :- y+ h9 i" }3 u8 ]& n0 ]) Z
01. Steam the yam and mash into paste while it is warm. Add Ingredients A, and while it is still warm, use your hands to roll it until a smooth texture is achieved. Chill the paste in a refrigerator for 2 hours until it hardens.
$ Z( W6 |4 {% h; u1 W! qtvb now,tvbnow,bttvb02. Pour Ingredients B into a big bowl, mix well with your hands untilit becomes glutinous. Divide and shape into 15 pieces of shrimp balls,set aside.
- N! v/ n9 g, ~; z ^2 Qtvb now,tvbnow,bttvb03. Remove the hardened yam paste, divide into 15 portions. Form eachportion into a ball, and then flatten slightly. Next, place the shrimp balls onto the yam paste.( `' `/ O9 \3 _7 j
04. Rub the egg white onto the shrimp balls and then cover with the wanton pastries and press into a box shape.
+ M6 M2 v6 T$ N, Gtvb now,tvbnow,bttvb05. Preheat the cooking oil, deep fry the yam paste bag until cooked ona medium flame, and then switch to a strong flame and deep fry tillgolden brown. Dish up, drain the excess oil, and serve while still hot.Dip into tomato ketchup or chili sauce when eating.
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發表於 2008-1-10 10:48 PM
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