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【三餸一湯】南瓜雞肉芝士丸子 (親子料理)

蘋果日報 2020/06/13 07:00

食譜蔬菜水果雞肉15-30分鐘

材料:
南瓜 1小件 (雞肉的一半份量)
免治雞肉 1碗
檸檬皮碎 1茶匙
紅莓乾 8粒
Mozzarella芝士 ½碗
鹽 少許
白胡椒粉 少許
糖 少許
生粉 1湯匙
乾番荽 適量

做法:
1.把南瓜蒸腍,取出南瓜肉,放涼,壓蓉。
2.把紅莓乾切幼。
3.把免治雞肉放入大碗,下鹽、糖調味,下乾番荽、紅莓乾、1/3份芝士、檸檬皮碎,攪拌。加入南瓜蓉,搓勻,冷藏半小時。
4.手套沾少許水,把肉糊搓成丸子。盡量緊握肉丸。把逐粒肉丸薄薄沾上生粉。
5.下油,把雞肉丸煎至金黄。反轉,兩面煎熟。蓋上略煮。
6.開蓋,把餘下芝士碎放上肉丸,蓋上,小火煮1-2分鐘。
7.熄火,下乾番荽。把肉丸放上碟,完成。


Chicken meat balls with pumpkin and cheese
Ingredients:
Pumpkin small pc
Minced chicken 1 bowl
Lemon zest 1 tsp
Dried cranberry 8 nos
Mozzarella cheese ½ bowl
Salt little
Ground white pepper little
Sugar little
Potato starch 1 tbsp
Dried parsley few

Directions:
1.Steam the pumpkin until soft, take out the pumpkin flesh, cool down. Press the pumpkin flesh.
2.Finely chop the dried cranberry.
3.Put chicken meat in a big bowl. Marinate with salt, sugar, dried parsley. Add dried cranberry, 1/3 portion of cheese and lemon zest, mix well. Add pumpkin flesh into the chicken, mix until well combined, refrigerate for ½ hour.
4.Wet the gloves with a little bit water, pick some meat, shape and form a ball. Gently press the meat ball until slightly firm. Put meat ball on potato starch. Coat each meat ball with potato starch, remove excess.
5.Heat oil, fry the chicken meat balls until golden brown. Flip, continue to pan fry until golden brown on both sides. Cover and simmer for a while.
6.Open lid, put some cheese on the top of the meat balls. Cover, cook for 1-2 mins with low heat.
7.Off heat, sprinkle with a bit dried parsley. Bring the meat balls on a plate, serve hot.
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南瓜隔水蒸腍。
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取出南瓜肉,放涼一回,然後用器皿壓成蓉。
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將調味雞肉加入乾番荽、紅莓乾、芝士、檸檬皮碎及南瓜蓉,拌勻。
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雞肉餡冷藏後,搓成丸子,再沾上生粉。
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雞肉丸煎至金黄熟透。
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把芝士碎放上肉丸,小火煮約2分鐘,撒入乾番荽。