【香炸藕丸子】

【香炸藕丸子】
by 毛毛妈

藕丸子是LG儿时最喜欢的菜肴之一,炸的喷香的,非常下饭。现在餐桌品种大大丰富,藕丸子见得少了,最近朋友聚餐我做了香炸藕丸子,挺受欢迎的。炸好的丸子外壳酥香,里面既绵软又有藕丁的脆劲,非常好吃。

藕丸子F1 【香炸藕丸子】

用料:
1:精瘦猪肉馅350克;
2:葱3根洗净切葱花,姜末1.5茶匙,糖1茶匙,盐2/3茶匙,万字牌生抽酱油 1大匙,草菇老抽酱油1大匙,头抽酱油1大匙,鸡粉1/4茶匙,2大匙生粉,十三香粉或白胡椒粉1/6 茶匙,香油1.5大匙,水2大匙;
3:嫩藕2小节450克;
4:中筋面粉1/4杯,水2大匙;
5:玉米油3杯。

注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。

做法:
1、所有1和2料放入一盆中(图1),用木勺顺一个方向搅拌至少80下,至馅发粘上劲。

2、将藕去皮洗净后切细丁(图2),倒入肉馅中,然后加4料的面粉和水再用木勺顺一个方向搅拌50下(图3)。

藕丸子1 【香炸藕丸子】

3、中号锅放入3杯玉米油,开中火将油烧至七八分热。用一小汤勺沾下油,舀出大约4茶匙肉馅,右手持勺,与左手掌配合搓成直径3厘米大小的丸子放入油里(图4),炸成金黄色捞出,用纸巾吸去多余的油即可。

 【香炸藕丸子】
推荐其它的几个丸子菜:

 【香炸藕丸子】
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 【香炸藕丸子】
pf button big 【香炸藕丸子】

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12 Responses to 【香炸藕丸子】

  1. Leying says:

    My husband doesn’t care for lotus roots or meat balls. However, when I followed your recipe and combined the two. He liked it. How interesting a simple mix and match can create magic! :) The only thing I didn’t use in the recipe was the salt, because the soy sauces were salty enough for me. Thanks maomaomom!

  2. Fred says:

    Hi Maomaomom,

    I can’t find in the direction what you did with ingredient nr. 4 (¼ cup all purpose flour, 2 tbsp water). Can you help me out?

    Thanks!

  3. Dongmin li says:

    这里的猪肉馅可以换成牛肉馅吗?谢谢。

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