食谱取自 : 美味风采@第167期
富贵水蛋丸子
材料 A :
1条 玉子豆腐1粒 鸡蛋 ( 打散 )
20g 红萝卜 ( 切碎 )
1粒 马铃薯 ( 蒸熟,压成泥 )
材料 B :
2粒 鸡蛋150g 水
盐少许
1茶匙 粟粉
调味料 A :
盐少许糖少许
1汤匙 粟粉
调味料 B :
1茶匙 蚝油3汤匙 水
胡椒粉少许
麻油少许
做法 :
1.
把玉子豆腐压成泥沥干水份,与其余材料A混合,加入调味料A拌匀。用手捏成圆球状后存入冰箱冷冻1 ~ 2小时。然后以油炸香捞出,待用。
2.
把B料混合均匀后过沥入已抹少许油的汤匙上,以中火蒸熟,取出把丸子排入上面。
3.
把B调味料煮滚后,淋在水蛋上即可。
Recipe
source : Oriental Cuisine @ No . 167
Meat
Balls on Steamed Egg
Ingredients
A :
1
Japanese egg tofu1 beaten egg
20g chopped carrot
1 mashed potato
Ingredients
B :
2
eggs 150ml water
dash of salt
1tsp corn flour
Seasoning
A :
dash
of salt & sugar1tbsp corn flour
Seasoning
B :
1tsp
oyster sauce3tbsp water
dash of pepper and sesame oil
Method
:
1.
Mash the Japanese egg tofu , press out water , mixed with remaining A
ingredients . Add in seasoning A , knead into ball shape and store in fridge
for 1 ~ 2 hours ; and then deep fry
until fragrant .2. Mix ingredients B and then pour onto greased spoon and steam with medium heat until cooked ; arrange meat balls to sit on top .
3.
Bring seasoning B to boil , pour over the steamed egg and serve .
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