材料 Ingredients
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做法
| 1. | 梅頭肉切成1.5cm粗條，用1/4份台式醃料A部份醃30分鐘。 |
| 2. | 圓形腐皮劃十字切成 4 等份，撕掉硬邊。芡粉和水調勻。 |
| 3. | 將魚漿﹐洋蔥﹐紅蘿蔔,香菜莖和1份台式醃料A部份(將配方裡的1大匙大蒜改為3大匙油蔥酥)放在攪拌機裡，裝上漿狀腳用中速攪拌2分鐘。如果沒有攪拌機則放到一個大盆內用多雙筷子順同一個方向攪拌均勻﹐再甩打 2分鐘。 (註：如果使用的魚漿是沒有調過味的，請增加鹽的份量。) |
| 4. | 取 1/8份魚漿餡放在腐皮邊上 (寬的那一邊)﹐ 上放1/4份豬肉條，再用1/8份的魚漿蓋住。捏成長條型再往裡面捲。快到底時在腐皮邊抹上芡粉水封口。腐皮捲的兩端則像捲糖果一樣捲起來。 |
| 5. | 將2大匙地瓜粉均勻地抹再雞捲上。 |
| 6. | 6杯油燒熱到 250F (120C) 。放進雞捲用中小火炸熟 (雞捲會膨脹浮在油上﹐皮會變緊) 。起鍋前開大火炸 1分鐘讓皮變脆。 |
| 7. | 將炸好的雞捲放在餐巾紙上吸去過多的油。將雞捲切成斜塊趁熱食用。佐以 糖醋小黃瓜 和 台灣小吃沾醬 。 |
PROCEDURE
| 1. | Cut the pork into 0.6" thick strips. Marinate the pork with ¼ portion of the Taiwanese Marinade Part A for 30 minutes. |
| 2. | Cut the round shape bean curd sheet into 4 equal pieces and tear off the hard edge. Mix the corn starch with water. |
| 3. | Place the fish paste, onion, carrot, cilantro stems and 1 portion of the Taiwanese Marinade Part A (substitute 1 tbs. of garlic with 3 tbs. of fried shallots ) in a mixing bowl. Mix with a flat beater over medium speed for 2 minutes. If you don't have a mixer, use several chopsticks to stir the mixture in the same direction until smooth. Lift the mixture and throw it down with force. Repeat the throwing for 2 minutes. (Note: If the fish paste is unseasoned, add more salt). |
| 4. | Place 1/8 of the filling on the wide side of the cut bean curd sheet. Top with ¼ of the pork strips then cover with 1/8 of the filling. Form the filling into a tube. Roll the bean curd sheet from the wide side toward the other end. On the half way, spread the corn starch water on the edges of the bean curd sheet to seal the opening. Twist both ends of the roll. Repeat this step for the rest of the bean curd sheet, pork and fish paste filling. |
| 5. | Evenly spread 2 tbs. of yam starch over the rolls. |
| 6. | Heat 6 cups of oil to 250F (120C). Deep-fry the rolls in low heat until cooked completely (The rolls expand and float, the skin is tight.). Turn the heat to high and deep-fry for another 1 minute to make the skin crispy. |
| 7. | Transfer the fried rolls onto paper towel to absorb excessive oil. Cut the rolls diagonally and serve with Sweet & Sour baby cucumbers and Taiwanese Dipping Sauce . |
最後更新 (Last Update): 07/24/2013
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