新竹肉圓製作(170)-口木呆-呆呆過生活

新竹肉圓製作，肉圓配方，肉圓做法-口木呆-呆呆過生活
English description below

肉圓餡料:

豬前腿肉=1200g,切薄片,切小塊

葱=600g,切薄片,葱白跟葱綠分開

紅糟=2大湯匙,

糖=2大湯匙

蕃薯粉=1.5小湯匙

醃製1~2小時


先放油,

把葱白炒香,

再放豬前腿肉,

炒7分熟後,

關火,

再把葱綠放入,攪拌均勻

裝起來後,把肉汁過濾,比較好包肉圓


製作肉圓皮:

前置作業,先戴布手套,再戴塑膠手套,再戴手扒雞手套

樹薯粉1200g

先使用2碗粉,

加10碗的水(2300cc)

攪拌均勻後,中火,邊煮邊攪拌,煮到變濃稠

開始變濃稠時,轉小火

完全濃稠後,把剩下的樹薯粉放入

攪拌均勻

手套沾油,用手攪拌.要熱熱的攪拌,熱熱的包肉圓,冷掉不好包

最後丟掉手扒雞的手套


包餡料:

取適量樹薯粉漿

壓扁

放餡料

從四週包起來

水滾了,放肉圓下去蒸,約15分鐘,中火



作醬料:

蒜頭去根切細細

剛才過濾的肉汁,拿來煮醬汁

紅糟=少許

糖=少許

煮滾後,放涼

醬油膏=少許

甜辣醬=1罐(165g)

蒜末=少許

攪拌均勻即可


=============The following is google translation in English=========

Meatball fillings:

Pork Foreleg = 1200g, thinly sliced, cut into small pieces

Scallion = 600g, thinly sliced, separated from light green and light green

Red lees = 2 tablespoons,

Sugar = 2 tablespoons

Sweet potato flour = 1.5 tbsp

Marinate for 1 to 2 hours


Oil first,

Stir-fry the shallots,

Then put the pork leg meat,

After frying for 7 minutes,

Turn off the fire,

Add the green onion and stir well

After packing, strain the gravy to make it better.


Making meatballs:

For pre-operation, wear cloth gloves first, then plastic gloves, then chicken gloves.


Cassava flour 1200g

First use 2 bowls of flour,

Add 10 bowls of water (2300cc)

After stirring well, medium heat, stir while cooking until thickened

When it begins to thicken, turn to low heat

When it is completely thick, place the remaining cassava flour in

Stir well

Gloves are stained with oil and stirred by hand. Stir hot and hot.

Finally lost the gloves


Stuffing:

Take an appropriate amount of cassava powder

Squash

Put stuffing

Wrap around

The water is boiling, put the meatballs and steam, about 15 minutes, medium heat


For sauces:

Roasted garlic

Just filtered the gravy and use it for the sauce

Red bad = a little

Sugar = a little

After boiling, let cool

Soy sauce = a little

Sweet and spicy sauce = 1 can (165g)

Minced garlic = a little

Stir well