大豆芽黄金球Soy Bean Sprout Ball

将豆腐卜对半切开备用。Halve bean curd pocket.

豆干、马蹄揸去水份。Squeeze out water in tofu and water chestnut.

大豆芽切碎用白镬炒干水份至金黄色。Chop sprout and sauté in a dry wok until golden brown.

馅料做法Method for filling：将全部馅料加入调味料，拌至起胶备用。Mixes all filling ingredients with seasoning and blend until spingy.

取1份豆卜，抹上适量生粉，酿入适量馅料，至全部做好，隔水蒸10分钟，取出，待冷。Coat bean curd pocket with some corn flour, stuff in filling; then steam for 10 minutes, let cool down.

用适量油煎香豆卜或炸至金黄色，配辣椒酱享用。Sear or deep fry the balls until golden brown. Serve with chili sauce.