Monday, 5 August 2013

五香肉卷 ~Five Spices Meat Rolls (Loh Bak)






食谱取自 : Cass @ 揾到食

五香肉卷

材料:
夹心肉 500g ( 我用肉碎 )
马蹄 250g
大葱 1粒(切丝)
蒜头 2瓣(剁碎)
2张腐皮(剪成6 x 8寸长方形)
黄瓜 1

 
调味料(混合):
白糖 2茶匙
2茶匙
鸡精粉 1/2茶匙 我没放
五香粉 2茶匙
1
薯粉 2汤
胡椒粉 少许

 
面糊:
面粉 3Tbsp + 清水 1 1/2Tbsp

 
做法
1. 把猪肉切成粗条,加入所有调味料拌均匀后,收入冰箱腌隔夜。

2. 把马蹄去皮切丝,连同蒜茸大葱加入腌肉里,搅拌均匀。

3. 把一张腐皮摊平,涂少许水让它软化,然后放入适量腌肉,卷起后两边折起,以面糊封口。

4. 烧热两杯油,以中火把五香肉卷炸至金黄色,捞出沥干油,配黄瓜辣椒酱吃。

 
Ingredient
Minced meat 500g
Water chestnut  250g
Onion 1  ( chopped )
Garlic  1 ( chopped )
Beancurd skin wrapper ( cut it into 6” x 8” and soften with some water  )
Cucumber  1


 
Seasoning ( mix together ) :
Sugar  2tsp
Salt  2tsp
Chicken stock powder   1/2tsp
Five spice powder 2tsp
Egg 1
Corn flour  2tbsp
Pepper 
 
Flour batter  :
Flour 3tbsp + water  1 1/2tbsp

 
Method :
1. Minced meat add in seasoning , keep it in refrigerator overnight .

2. Water chestnut peeled and diced  . Garlic , onion  and water chestnut add in to the minced meat ,mix well .

3. Place about 2 ~ 3 tablespoon of filling on each beancurd skin wrapper . Roll and seal it with the flour natter.

4. Heat oil , deep fry in hot oil till golden brown ( medium heat ) . Dish and drain . Serve with chili sauce and cucumber  .