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蒸豆腐丸子



材料:

絞肉150公克
板豆腐1塊
薑末5公克
蒜末5公克
蔥末5公克
小豆苗100公克
肉臊滷汁100㏄
水50㏄
太白粉適量

調味料:

雞粉少許
香油1小匙

醃料:

鹽少許
糖1/4小匙
白胡椒粉少許
淡醬油1小匙

作法:

 1.板豆腐捏碎備用。
 2.絞肉加入所有醃料、薑末、蒜末、蔥末攪拌均勻,再加入作法1的豆腐碎與太白粉拌勻。
 3.將作法2捏成約1口大小的丸子狀,放入蒸鍋中蒸約20分鐘,取出丸子(蒸丸子的滲出湯汁保留)備用。
 4.小豆苗放入沸水中燙熟,撈出鋪在盤底,再放上作法3的豆腐丸子。
 5.將作法3保留的湯汁加入肉臊滷汁、雞粉煮至沸騰後拌入香油,再以太白粉勾芡。
 6.再將作法5的湯汁淋表面即可 。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。