材料 Ingredient
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做法:
| 1. | 將筍乾香菇肉餡準備好，放置在冰箱內至少12個小時使其入味。 |
| 2. | 準備QQ肉圓皮。 |
| 3. | 取一個飯碗, 內部抹上薄薄的油。 放進3大匙粉漿到碗裡，用刮刀抹均勻在碗底部1/3的地方。然後放進適量肉餡。再蓋上適量粉漿，用刮刀將之抹平。粉漿要將肉餡全部覆蓋。重複此步驟包完所有皮料和餡料，大約可做15個肉圓。 |
| 4. | 手沾油將每個碗裡有破洞的粉皮修補一下。 |
| 5. | 蒸籠裡水燒開。 將肉圓放進蒸籠裡用大火蒸20分鐘。 |
| 6. | 等肉圓涼透，從碗中取出，抹上油放進塑膠袋或容器內於冰箱中保存。要吃時再回鍋蒸熱，或放進溫油中泡熱。 |
| 7. | 食用時佐以台灣小吃醬和香菜。 |
Procedure:
| 1. | Prepare the Pickled Bamboo Shoot Mushroom Meat Filling. Store it in a refrigerator for at least 12 hours to allow the mixture to fully absorb the marinade. |
| 2. | Prepare the Batter for Taiwanese Meat Pie. |
| 3. | Spread a thin layer of oil in a rice bowl. Place 3 tbs of the batter in the bowl. Use a spatula to make the batter cover 1/3 of the bottom of the bowl. Place the proper amount of the meat filling in the bowl. Then cover the filling with the proper amount of the batter. Use a spatula to smooth the batter. Make sure that the batter fully covers the meat filling. Repeat this step for the rest of the batter and filling. This recipe is for approx. 15 meat pies. |
| 4. | Cover your palm with oil. Use your hand to fix any batter that does not fully cover the filling. |
| 5. | Bring the water in a steamer to a boil. Place the meat pies in the steamer and steam them at high heat for 20 minutes. |
| 6. | When the meat pies cool down, cover them with oil and place them in a plastic bag or container. Store them in a refrigerator. Reheat the meat pies in a steamer or cook in low temperature oil. |
| 7. | Serve with Dipping Sauce for Taiwanese Snacks and cilantro. |
最後更新 (Last Update): 08/15/2013 ©
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