三鮮紫菜捲 Shrimp & Pork Stuffed Seaweed Rolls.

材料 Ingredients

蝦仁鮮肉餡 Shrimp & Meat Filling 3 杯 cup 韭黃 Yellow Chive 1 把 bunch 香菜 Cilantro 少許 few 包壽司紫菜 Nori seaweed sheet 3 張 sheet 食用油 Cooking oil 4 大匙 Tbs

做法

1.	韭黃洗乾淨後切成1cm小段，香菜洗乾淨後略切。
2.	將蝦仁鮮肉餡準備好，加入韭黃和香菜拌勻。
3.	把蝦仁鮮肉餡放進食物處理機打成肉泥。
4.	取一張紫菜，將1/3的肉泥平均地塗抹在上面。然後將紫菜從短邊捲起來成一個捲筒裝，封口出用肉泥封好。把剩下材料如法再做2條紫菜捲。
5.	平底鍋燒熱後加入4大匙油，搖晃鍋子讓油分佈平均。將紫菜捲放進鍋內用小火乾煎 2分鐘。將紫菜捲轉 45度﹐再煎2分鐘。重複做一直到紫菜捲的四面都煎了2分鐘。
6.	拿出紫菜捲，用紙巾拭去過多的油。等稍涼以後，將紫菜捲對切後在各斜成兩半。

PROCEDURE

1.	Wash and dice the yellow chives into 1cm segments. Wash and roughly chop the cilantro.
2.	Prepare the Shrimp & Meat Filling. Mix the filling with the yellow chives and cilantro.
3.	Puree the Shrimp & Meat Filling in a food processor.
4.	Evenly spread 1/3 of the meat puree on one seaweed sheet. Roll the seaweed sheet from the short side to from a tube. Seal the opening with some meat puree. Repeat this step for the remaining materials to make two more rolls.
5.	Heat 4 tbs of oil in a pan. Shake the pan to evenly distribute the oil over the pan. Pan-fry the seaweed rolls at low heat for 2 minutes. Turn the seaweed rolls 45 degrees and pan-fry for another 2 minutes. Repeat the procedure until all four sides of the seaweed rolls have been pan-fried for 2 minutes.
6.	Wipe the seaweed rolls with a paper towel to remove any excess oil. Wait until the rolls cool down a little bit before cutting each roll in half. Then cut each half again diagonally.

最後更新 (Last Update): 08/30/2013©
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.