【鲜肉汤圆】
by 毛毛妈
过年了,今年吃这个鲜肉汤圆,换换口味。
用料:
1:瘦猪肉馅125克
2:葱花1大匙,头抽酱油 1茶匙,生抽酱油1茶匙,老抽酱油1茶匙,盐1/4茶匙,糖1/4茶匙,白胡椒1/8茶匙,生粉2茶匙,香油 1/2茶匙, 鸡粉1/6茶匙,水2.5大匙;
3:糯米粉2杯(250克),温水1杯减1大匙(225克);
4:鸡清汤1罐(410毫升),水1.25杯(360克),盐1/3茶匙;
5:葱花1茶匙。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、将猪肉馅同所有2料料放一碗内(图1),用一叉子顺一个方向搅拌至馅上劲待用(图2)
2、糯米粉加上温水(图3)和成软硬适中的面团(图4),分成22份。取一份面团用手稍揉几下,用手捏出凹槽,加1茶匙馅(图5),封口包成球状,两手揉成光滑的汤圆(图6)。
3、 中号锅放入大半锅水,置炉上,开大火煮至滚。将包好的汤圆入锅内(图7),待滚后,小火煮10分钟,捞出分别盛入5个碗中。
4、另起一小锅放入所有4料,开大火煮至滚(图8)。将鸡汤分别盛入5个汤圆的碗中,每个碗里撒上些葱花即可上桌。
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