Monday, 16 December 2013

客家萝卜肉丸 ~ Hakka white radish meatballs

 


 
 
 

食谱取自 :食尚品味 , Oct / Nov 2013


客家萝卜肉丸

材料
白萝卜丝  300g ,稍为挤干
猪肉碎  300g
干鱿鱼丝  50g ,浸软
虾米 50g ,浸软
蒜茸  1汤匙
  2汤匙

调味料:
胡椒粉半茶匙
1茶匙
1茶匙
麻油半茶匙
木薯粉  200g

做法

1.锅中烧热油,爆香蒜茸,虾米和鱿鱼丝,取出待凉。

2.把所有材料和调味料放入碗中拌匀。

3.将肉馅放入掌心,握成拳,让肉馅从大拇指和食指形成的坏圈中挤出,形成丸子,铺放在抹上一层薄油的蒸盘里。

4.水滚后。以大火蒸约15分钟至熟即可。

 
Recipe source : Gourmet Living , Oct / Nov 2013

Hakka white radish meatballs

Ingredients :
shredded white radish 300g , squeezed slightly dry
minced pork 300g
shredded dried squid 50g , soaked
dried shrimps 50g , soaked
minced garlic 1tbsp
oil 2tbsp

Seasoning :
1/2 tsp pepper
1 tsp salt
1 tsp sugar
1/2 tsp sesame oil
tapioca flour 200g


Method :

1.  Heat oil in a wok . Fry minced garlic , dried shrimps and shredded squid until fragrant. Remove and leave to cool .

2.  Place all ingredients and seasoning into a bowl and mix well .

3. Place meat filling onto palm then clench it within your fist to squeeze the filling out from the index finger side of the fist . Shape filling into a ball . Place onto a steaming tray coated with a thin layer of oil .

4. Once water is boiling , steam over high heat for about 15minutes until cooked .