蔓越莓酱拌甘蔗棒Cranberry Sugarcane Stick

  • Prep Time
    15 Mins
  • Cook Time
    1 Hour 30 Mins
  • Type
  • View
    287

Ingredients

材料

Ingredients

材料B

Ingredients B

腌料

Marinades

蔓越莓酱

Cranberry sauce

拌碟

Platting

    Directions

    心得交流站 :腐皮是用无味的那种,如果用咸味腐皮,盐量要减少。

    Step 1

    将豆包加入腌料,腌入味后,打开豆包成长形,取1小条甘蔗,将豆包一片一片卷在甘蔗的上半段,然后放在1小张腐皮上,抹上适量面糊包扎成金棒形状,至全部做好。Marinates the gluten until flavour infused; then open into long strips and wrap it over the sugarcane; and then cover up with bean curd skin and seal with batter.

    Step 2

    排在蒸架上,蒸20分钟,待冷备用。Steam on rack for 20 minutes,let cool down.

    Step 3

    享用时用油炸至金黄色上碟,放上拌碟,配蔓越莓酱趁热享用。Deep fry the sugarcane stick in high heat until golden brown,place in plate and serve with cranberry sauce.

    Step 4

    蔓越莓酱做法 Method for sauce : 将所有材料煮至浓稠关火,加入切碎的蔓越莓拌匀即成。Bring all ingredients to boil until sauce thicken,turn off heat then add in chopped cranberry.

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