腐皮狮子球 ~ Beancurd Skin Lion Head

 

 

 

食谱取自 ： 名食谱@第87期

腐皮狮子球

材料 A :

2 片 炸腐皮

材料 B :
200g 猪肉碎
100g 鱼胶
70g 泡软黑木耳 （剁碎）
1大匙 芫荽碎
2大匙 葱花

调味料 ：

1/2小匙 盐
1小匙 砂糖
1/2小匙 麻油
1/2小匙 胡椒粉
1大匙 薯粉
4大匙 清水

做法 ：

1。炸腐皮用清水稍微浸泡软后，盛起，沥干水份，剪成幼丝。

2。把材料 B和调味料拌均匀，打至起胶。

3。取出约50g的混合物，做成狮子球般的猪肉球，然后滚满腐皮丝，轻轻压紧。

4。把腐皮狮子球排在蒸盘里，盛入预热蒸炉，盖上，大火蒸15分钟至熟透，离火，即可享用。

 

Recipe source : Famous Cuisine @ No.87

Beancurd Skin Lion Head

Ingredients A :

2 pieces fried beancurd skin

Ingredients B :

200g minced pork
100g fish paste
70g pre-soaked black fungus ( chopped )
1tbsp chopped coriander
2tbsp chopped spring onion

Seasoning  :

1/2tsp salt
1tsp sugar
1/2tsp sesame oil
1/2tsp pepper
1tbsp tapioca lour
4tbsp water

 

Method :

1. Soak fried beancurd skin in water until slightly soften , remove and drain. Then , finely shredded .

2. Combine all ingredients B with seasoning , mix until sticky .

3. Take about 50g of pork mixture and form it into ball shape , then coat well with the shredded beancurd skin and gently pressing to make it firm .

4. In a steaming pan , arrange the meat balls . Steam it in a pre-heated steamer , cover the lid over high heat for 15 minutes till cooked . Remove from heat , serve hot .

 

This post is linked to Cook-Your-Books # 19 , hosted by Joyce from Kitchen Flavours .