Sunday, 28 December 2014

腐皮狮子球 ~ Beancurd Skin Lion Head



食谱取自 名食谱@87


材料 A :
2 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

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


2。把材料 B和调味料拌均匀,打至起胶。



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 .

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