15 balls
材料:
香菇 2 朵
白肉魚 100g
半肥半瘦豬肉 150g
(都必須要是冰的,大約是剛好可切開的程度)
Materials:
Shitake 2
Code, hake or any white meat fish 100g
Pork, half lean half fat 150g
調味:
鹽 適量
胡椒 少許
太白粉 兩大匙
Seasoning:
Salt 1 tsp
Ground white pepper few
Tapioca starch 2 tbsp
器材:
食物調理機
Tools:
food processor
作法:
一、取冰的白肉魚和豬肉,確保魚和肉都是冰凍但剛好可以切開的程度。將魚和肉切成1~2公分左右的肉塊,放入食物調理機。
Cut fish and pork into small pieces. **Make sure fish and pork are frozen but can be cut.**
Put fish and pork pieces in a food processor.
(回溫的肉會在絞打過程釋出脂肪,妨礙肉蛋白黏結)
二、加入適量鹽、白胡椒少許和太白粉兩大匙,開食物調理機打三分鐘左右。
Add salt, ground white pepper and tapioca starch. Turn on the food processor for about 3 minutes.
打完的肉泥摸起來應該是有點彈性,不會太黏手。
The finished meat paste should be slightly firm and not very sticky.
The finished meat paste should be slightly firm and not very sticky.
(若肉泥很黏手,代表肉蛋白沒有打出來,成品會比較乾澀)
(另一個保險的做法是先打瘦肉和魚肉,之後再加入肥肉絞打。本食譜因為量少,所以直接放一起打)
(另一個保險的做法是先打瘦肉和魚肉,之後再加入肥肉絞打。本食譜因為量少,所以直接放一起打)
三、香菇切小丁,拌入打好的肉泥。
Cut shitake into small pieces then blend them with the meat paste.
Cut shitake into small pieces then blend them with the meat paste.
四、水煮滾後,將肉泥捏小丸放入滾水,煮至浮起。之後可冷凍保存。
Make the meat paste as small balls and drop them into boiling water. Cook until meatballs float on water. Keep in a freezer.
Make the meat paste as small balls and drop them into boiling water. Cook until meatballs float on water. Keep in a freezer.