星期二, 8月 28, 2012

[自創食譜] 香茅馬蹄肉丸 (Pan-fried lemongrass meat balls)


 

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按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tony

[Prep 準備: 20 minutes | Cook 烹調: 25 minutes | Serve 份量: 4 | Calories 熱量: 360 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info :.
 
好簡單好好味的一做肉丸, 加馬蹄已經係好爽口, 好好味道, 最正係加埋啲香茅, 真係越食越香, 好鬼好味道
 
個餸一啲都唔難整, 所以都唔知有咩好講, 大家如果怕豬肉黏手的話, 就記得先濕濕水先啊, 之後你想點整都好容易
 
簡單易整又好味道, 希望你會喜歡, 試一試啦
http://tonykarenkitchen.com/  
.: 材料 Ingredients :.
1- 免治豬肉450克 (Ground Pork, 450g)
1- 中型洋蔥1/2個, 去皮, 切件 (1/2 medium onion, peeled, cut into pieces)
2- 豆角300克左右,  (Green snap beans, 300g)
3- 粟米仔8條, 切半 (8 Baby corn, halved
)
4- 馬蹄8粒左右, 去皮, 切粒 (Fresh waterchestnut, peeled, diced)
5- 香茅1條, 去尾, 切碎 (1 Lemongrass, stemmed off, diced finely)
6- 大蛋1隻 (1 large egg)
7- 粟粉1湯匙 (Corn starch, 1 tbsp)

.: 汁料 Sauce mixture :.
1- 茄汁3湯匙 (ketchup, 3 tbsp)
2- 魚露1茶匙 (fish sauce, 1 tsp)
3- 熱水2湯匙 (Hot water, 2 tbsp)
4- 糖1/2湯匙 (Sugar, 1/2 tbsp)

.: 做法 Directions :.  

Step 1:
 
豬肉加入馬蹄, 香茅碎, 再用"通少中式醃肉法" 醃15分鐘備用, 同時將豆角頭尾去掉, 切成5cm左右長, 再放入飛水3分鐘備用
Mix the waterchestnut and lemongrass with the pork.  Marinade the pork with "Tony's Marinade Method".  Meanwhile, chop off both ends of the beans.  Cut it into 5 cm long.  Blanch it in hot water for 3 minutes.  Put it aside.

Step 2:

豬肉加入蛋和粟粉攪勻, 然後整成12個小肉餅, 中快火落1湯匙油起鑊, 放入小肉餅煎至2面金黃(每面需要3分鐘), 加入1/2杯熱水, 蓋頂煮5分鐘, 盛起隔油備用
Mix the corn starch and egg with the pork together.  Divide the pork into 12 meat balls.  Heat the pan with 1 tbsp of oil over medium high heat.  Pan-fry the meat ball until both side is golden (about 3 minutes).  Add in 1/2 cup of hot water.  Cover and simmer for another 5 minutes.  Put the meat balls in a sieve over a bowl.  Put it aside.

Step 3:
 
鑊洗淨, 中快火落1湯匙油起鑊, 落洋蔥和1/3茶匙鹽炒至軟身, 再加入粟米仔炒勻 
Clean the pan and dry it well.  Heat it again with 1 tbsp of oil over medium high heat.  Add in the onion with 1/3 tsp of salt.  Stir-fry until the onion is soft.  Add in the baby corn and mix it well.

Step 4:

加入豆角兜勻(炒2分鐘), 再加入汁料煮滾, 加入肉餅兜勻上碟即成
Add in the snap beans and mix it well (stir-fry for another 2 minutes).  Add in the sauce mixture and bring it to boil.  Add in the meat balls and mix it well.

http://tonykarenkitchen.com/
.: 小貼士 Cook's notes :.
1- 手沾過水, 整肉丸時就不會黏手
2- 肉餅不要太厚也不要過薄, 太厚很難熟, 太薄會沒有肉汁, 約2-3cm厚就最好了


1- Wet your hand before making the meat balls.  The pork won't stick to your hands if they are wet
.
2- Do not make the meat ball too thick or too thin.  About 2-3 cm is recommended
.

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