材料 Ingredients
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做法
| 1. | 準備客家肉餡，將每項材料切得很細。剩餘的餡料可以拌麵吃。肉餡冷藏過後比較好操作。 |
| 2. | 準備好湯圓粉糰，然後分成24份。 |
| 3. | 把一份粉糰搓成球狀後壓成一個碗狀，放入適量客家內餡後用食指和大拇指慢慢旋轉粉糰，讓粉糰收口包住內餡。最後捏緊收口再搓圓。剩餘的粉糰依樣包好。 |
| 4. | 準備麵湯頭並燒滾。將湯圓放進湯裡用中火煮到湯圓浮在湯上。剛煮時要攪動一下以免湯圓黏鍋底。茼蒿洗乾淨後略切。放進茼蒿燙熟後連湯圓帶湯舀進大碗裡。 |
| 5. | 生的湯圓可以放在冷凍庫保存。冷凍時要先裝在盤上﹐確定每個湯圓是分開。等湯圓冷凍後再裝袋。 |
Procedure
| 1. | Prepare the Hakka Style Meat Filling, mince every ingredients in the recipe. It will be easier to handle if you store the filling in the fridge first. The leftover filling is a good sauce to mix with cooked noodles. |
| 2. | Prepare the glutinous rice ball dough into 24 pieces. |
| 3. | Roll each dough into a ball, then press its center to form a bowl shape. Place one portion of filling in the center of the dough. Use your thumb and index finger to roll the dough bowl around. The dough will gradually cover the filling. Pinch the center tight to seal the opening. Roll the ball between your palms to make it smooth. Repeat this step for the rest of the dough and filling. |
| 4. | Prepare the Soup Base For Noodles and bring the soup to a boil. Place the rice balls into the soup and cook in medium heat until the rice balls are floating. Stir the rice balls in the beginning to prevent the rice balls from sticking to the bottom of the pot. Wash and roughly cut the Tong-Hao. Blanch the Tong-Hao in the soup. Transfer the rice balls, Tong-Hao and soup to a big bowl. |
| 5. | Place the uncooked rice balls on a plate, make sure there is enough space among the rice balls. Store them in the freezer. When they are frozen, store them in a plastic bag. |
最後更新 (Last Update): 01/24/2014
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