素红烧狮子头Lions Head Meatball

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材料 :
金针菇50克(切丝)、盒装豆腐1盒(压烂)、磨菇5粒(切丁)、
胡萝卜适量(切丁)
拌粉 :
地瓜粉2汤匙、粟粉2汤匙、盐½茶匙、五香粉少许、赤砂糖1茶匙、胡椒粉少许、麻油少许
酱料 :混合
甜酱2汤匙、麥芽糖1汤匙、黑酱油少许、绍兴酒1茶匙、2汤匙水、少许油
做法 :
1 在碗内将所有材料和拌粉混合拌匀,搓圆成球状。(图1-3)
2 镬内热油,放入圆球以小火炸至金黄色。(图4)
3 在平底锅将酱汁材料煮至滚,加入狮子头快速兜匀即可上桌享用。(图5-6)

INGREDIENTS :
50g Enokitake mushroom (juliennes), 1 box soft tofu (smashed), 5 pcs button mushroom (diced),
1 carrot (diced)
COATING :
2 tbsp sweet tapioca flour, 2 tbsp corn flour, ½ tsp salt, dash of 5 spiced powder, 1 tsp brown
sugar, dash of pepper, some sesame oil
SAUCE:
2 tbsp sweet soy sauce, 1 tbsp maltose, some dark soy sauce, 1 tbsp Shao Xin wine, 2 tbsp
water, some oil
METHOD :
1 Mix all ingredients and coating ingredients in a big bowl and knead into ball shape.(pic 1-3)
2 Heat oil in owk, deep fry meat ball with low heat until golden brown, done. (pic 4)
3 Heat some oil in wok, pour in all sauce ingredients and bring to boil, add in meat ball and fry well, done. (pic 5-6)