白菜粉絲肉丸湯 Meatball Soup with Cabbage and Vermicelli

材料 Ingredients

餡肉餡 Meat filling 1 杯 cup 小白菜 Baby cabbage 1/3 磅 lb (150g) 粉絲 Vermicelli 1 把 bundle 無鹽高湯 Unsalted Stock 6 杯 cup 鹽 Salt 1/2 小匙 tsp 白胡椒 White pepper 1/4 小匙 tsp 麻油 Sesame oil 1/4 小匙 tsp

做法

1.	小白菜洗乾淨後切成5cm小段。
2.	拿起一團肉餡，由虎口擠出小丸。將剩餘肉餡全部做成丸子。(註：我通常都是用包餃子或包子剩下的肉餡做此菜。)
3.	6杯高湯在鍋裡燒滾。放進肉丸子，粉絲和鹽用中火煮到肉丸浮在湯面。加入白菜繼續煮30秒後熄火。
4.	最後淋上麻油和白胡椒。

PROCEDURE

1.	Wash the baby cabbages and cut them into 2" segments.
2.	Place the meat filling on your left palm. Loosely close your palm and form a circular opening with your index finger and thumb. Push the meat filling through the opening and form a small ball. Using the same method to make meatballs from the rest of the meat filling. (Note: I usually use the leftover meat filling from making dumpling or buns.)
3.	Boil 6 cups of stock in a pot. Add the meatballs, vermicelli and salt and cook in medium-high heat until the meatballs are floating. Stir in the baby cabbages and continue cooking for another 30 seconds. Turn off the heat.
4.	Sprinkle the sesame oil and white pepper.

最後更新 (Last Update): 10/14/2013
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