【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。
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）。
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。
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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!
great.
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!
Sorry Fred. You need to add the flour and water to the meat, then stir. I have revised the recipe.
这里的猪肉馅可以换成牛肉馅吗？谢谢。
可以的.
Normally I don’t rewd post onn blogs, howwver I wishh to say that
this write-up very copelled me to tryy andd ddo it!
Yoour writing tate hass been surporised me. Thnk you, very nice post.