皮蛋蒸肉丸 ~ Century Egg Meatballs

 

 

食谱取自 : 名食谱 @ 第39期

皮蛋蒸肉丸

材料 :

300g 猪肉碎

5粒 马蹄 ( 削皮，切碎 )

1大匙 青葱粒

1大匙 粟粉

1个 蛋白

沾料 :

100g 虾米 ( 捣碎 )

2 ~3粒 皮蛋 ( 切幼粒 )

调味料 :

1/2茶匙 盐

1/2大匙 麻油

1小匙 糖

1小匙 胡椒粉

做法 :

1. 将猪肉碎加入片其余材料和调味料一起搅拌均匀至起胶。然后把混合物分成小等份，并揉成肉丸状 。

2. 把每个肉丸滚上皮蛋碎，排在已涂抹上食油的蒸盘上，以大火蒸约10~15分钟。取出，放置备用。

3. 锅里烧热油，将虾米碎爆香。撒在皮蛋肉丸上，即可享用。

 

 

Recipe source : Famous Cuisine @ No . 39

Century Egg Meatballs

Ingredients :

300g minced pork

5 water chestnuts ( peeled and chopped )

1tbsp chopped spring onion

1tbsp cornstarch

1 egg white

Coating :

100g dried shrimp ( pounded )

2 ~ 3 century eggs ( chopped coarsely )

Seasoning  :

1/2tsp salt

1/2tbsp sesame oil

1tsp sugar

1tsp pepper

Method :

1. Mix the minced pork with the rest of the ingredients and seasoning until well combined . Stir until sticky, then divide the mixture into small portions equally and form into meatballs   .

2.Coat each meatball with the chopped century eggs . Arrange them on a greased heatproof plate , steam over high heat for about 10 ~ 15 minutes . Remove from heat and keep aside .

3. Fragrant the chopped dried shrimps with some hot oil until golden in colour and crispy . Dish out , drained and drizzle to the century egg meatballs . Serve hot .