我家廚房 Christina's Kitchen

肉圓餡料 Fillings for Taiwanese Meat Pie


筍乾香菇肉餡 Pickled Bamboo Shoot Mushroom Meat Filling	紅糟肉餡Red Fermented Rice Marinated Meat Filling	客家內餡 Hakka Style Meat Filling

筍乾香菇肉餡 Pickled Bamboo Shoot Mushroom Meat Filling

材料 Ingredient

豬肉丁 Diced pork	2/3	磅 lb (300g)
筍乾 Pickled bamboo shoot	3/4	磅 lb (337g)
乾香菇 Dried shitake mushroom	10	朵 ea
台式醃料 (A 部份) Taiwanese Style Marinade (Part A)	1	份 portion

註：將五香醃料中的1大匙蒜末改成3大匙炸紅蔥頭。
Note: Substitute 1 Tbs minced garlic in the marinade formula with 3 Tbs Fried Shallot.

做法:

1.	將筍乾放進滾水裡煮30分鐘。撈出漂涼濾乾後切丁。
2.	香菇泡軟後切成細絲。
3.	將肉丁，香菇絲，筍丁連同台式醃料(A部份)放進攪拌缸，裝上漿狀腳用中低速攪拌3分鐘。或是將所有材料放在大盆中，用多雙筷子用力攪拌到所有液體都被吸收。

Procedure:

1.	Cook the pickled bamboo shoots in boil water for 30 minutes. Wash the cooked bamboo shoots under running water until they completely cool down. Drain and dice the bamboo shoots.
2.	Soak the shitake mushrooms until they are soft. Cut the mushrooms into fine strips.
3.	Place the diced pork, mushroom strips, diced bamboo shoots and ingredients from Part A of the Taiwanese Style Marinade reicipe in the mixing bowl of a mixer. Attach the flat beater to the mixer and mix at medium-low speed for 3 minutes. Alternatively, you can place all the ingredients in a big bowl and use several chopsticks to stir the mixture vigorously until all the liquid is absorbed.

紅糟肉餡Red Fermented Rice Marinated Meat Filling

材料 Ingredient

豬肉丁 Diced pork	1	磅 lb (450g)
蔥花 Minced scallion	1	杯 cup
紅糟醃料 Red Fermented Rice Marinade	1	份 portion

做法:

將肉丁，蔥花連同紅糟醃料放進攪拌缸，裝上漿狀腳用中低速攪拌3分鐘。或是將所有材料放在大盆中，用多雙筷子用力攪拌到所有液體都被吸收。

Procedure:

Place the diced pork, minced scallions and Red Fermented Rice Marinade in the mixing bowl of a mixer. Attach the flat beater to the mixer and mix at medium-low speed for 3 minutes. Alternatively, you can place all the ingredients in a large bowl and use several chopsticks to stir the mixture vigorously until all the liquid is absorbed by the pork.

客家內餡 Hakka Style Meat Filling

材料 Ingredient

豬絞肉Ground pork	2/3	磅 lb (300g)
小蝦米(泡過) Small soaked dried shrimp	1/2	杯 cup
香菇丁 Diced shitake mushroom	1-1/2	杯 cup
菜脯丁Diced pickled daikon	1	杯 cup
油蔥酥 Fried Shallot	3	大匙 Tbs
芹菜丁 Diced celery	4	杯 cup
醬油膏 Soy sauce paste	3	大匙 Tbs
白胡椒 White pepper	1	小匙 tsp
食用油 Cooking oil	4	大匙 Tbs

註: 芹菜丁可以用蘿蔔絲或蘿蔔籤替代。
Note: The celery can be substituted with shredded daikon or dried shredded daikon.

食譜來源 Recipe Source：客家珍珠肉圓 (林美慧)

做法:

1.	炒鍋加熱後加入4大匙油。放進香菇丁和蝦米爆香。
2.	加入絞肉用中火將肉炒散。
3.	加入菜脯丁，醬油膏和白胡椒繼續翻炒到肉完全炒熟。
4.	熄火。加入芹菜丁拌勻即可。

Procedure:

1.	Put 4 Tbs. of oil in a heated wok. Add the diced shitake mushrooms and dried shrimps and sauté until aromatic.
2.	Add the ground pork and stir-fry until the round pork is loosen.
3.	Add the diced pickled daikon, soy sauce paste and white pepper, and continue to stir-fry until the ground pork is thoroughly cooked.
4.	Turn off the heat. Mix in the diced celery.

運用食譜(Application)


彰化肉圓 Zhanghua Meat Pie	新竹(紅糟)肉圓 XinZhu (Red Fermented Rice) Meat Pie	客家珍珠肉圓 Hakka Style Meat Pie