泰式猪肉碎炒番薯咸汤圆Sweet Potato Savoury Glutinous Rice Balls(“Tang Yuen”) With Thai Style Basil Pork and Onsen Egg

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    164

Ingredients

橙薯汤圆

Orange Sweet Potato Tang Yuen

紫薯汤圆

Purple Sweet Potato Tang Yuen

泰式九层塔猪肉

Thai Style Basil Pork

酱汁 :(混合)

Sauce–combine

温泉蛋

Onsen Eggs

    Directions

    知多点:番薯是广为人知的蔬菜,健康又美味,而且营养价值很高,是世界卫生组织评选出来的“十大最佳蔬菜”冠军,有长寿食品之称。番薯富含淀粉、膳食纤维、胡萝卜素、维生素E及钾、铁、铜、硒、钙等矿物质。番薯具有补中和血、暖胃、益五脏、增强免疫力、保护皮肤、延缓衰老、防癌抗癌的功效。番薯含有较多的膳食纤维,能刺激消化液分泌及胃肠蠕动,达到润肠通便的作用。

    Step 1

    番薯汤圆:将番薯去皮蒸30分钟,直到变软或叉子可以戳穿为止。趁热压烂。在搅拌碗中将番薯、粉类、糖和盐混合在一起,加入沸热水搓揉面团至光滑。用保鲜膜包住面团备用。将面团分出6克,滚成小球备用。烧一锅热水,首先将橙色汤圆轻轻放入水中,煮至浮起,勺起来放入另一碗冷水中浸泡5分钟,取出放在盘子上。紫薯汤圆同样重复以上做法。Sweet Potato Tang Yuen: Peel sweet potato and steam for 30 minutes till soft or a fork can poke through. Mash while hot. Combine potato, flours, sugar and salt in a mixing bowl. Add boiling hot water and mix into soft dough. Knead till smooth. Wrap dough with cling film till ready to use. Repeat with purple potato. Weigh out 6g portions and roll into balls. Bring a pot of water to the rolling boil. Gently transfer orange balls first into water and cook till they float. Transfer to a bowl of cold water and soak for 5 minutes. Remove with strainer and set aside on a plate. Repeat with purple sweet potato balls.

    Step 2

    罗勒猪肉:热锅加油,以中火将蒜米爆香,加入辣椒炒、猪肉碎炒至熟,可以用锅铲将猪肉碎弄散。加入混合好的酱料拌炒均匀,再加入煮熟的汤圆,轻轻将之与猪肉拌匀。最后加入九层塔快速拌炒一下,离火,配上温泉鸡蛋即可。Basil Pork: Heat oil in a wok till hot over medium heat. Fry garlic till fragrant. Add chilies and fry till bright red. Add pork and fry till cooked, breaking up any lumps. Add combined sauce and stir fry till sauce coats the pork. Add cooked glutinous rice balls. Toss gently to mix with pork. Add basil, stir quickly and remove from heat. Serve with onsen egg on the side.

    Step 3

    温泉蛋(可提早准备):用小针在鸡蛋底部戳一个洞。取一锅,大火煮滚水,将鸡蛋放入覆盖着,计时器设定为6分钟,将鸡蛋轻轻搅拌1分钟。时间到,立即将鸡蛋转移到冰水中,搅拌一下,待完全冷却。从冰水取出后,轻轻敲开有孔的部位进行剥壳。小心将鸡蛋切开两半,蛋黄那面记得朝上摆放。Onsen Egg (can be prepared earlier): Poke a hole at the bottom of the egg (larger end) with a metal poultry skewer or small needle. Bring a pot of water to a boil. Prepare a bowl of water with ice cubes. Lower the eggs into the boiling water, start the timer for 6 minutes and stir the eggs gently for 1 minute. At 6 minutes, immediately transfer the eggs to the iced water. Stir a bit and leave to cool completely. Remove from the water, tap the eggs on the base with the hole to crack the shells. Peel off the shells. Slice into half and serve with the flowy egg yolk facing upwards.

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