【三餸一湯】粟米小丸子

蘋果日報 2020/06/30 07:01

15-30分鐘煮蝦蔬菜食譜雞蛋
    材料：
    粟米 80克
    蝦滑 120克
    紫菜 1塊
    蛋 1隻
    櫻花蝦 1茶匙
    清湯 200毫升

    調味：
    糖 少許
    鹽 少許
    老抽 半茶匙
    麻油 少許
    粟粉芡水 少許

    做法：
    1.紫菜剪碎。蝦滑加入粟米，再加櫻花蝦和紫菜碎。
    2.打蛋，把蛋加入蝦滑拌勻，搓成大蝦球。
    3.煮滾清湯，收細火，加鹽、糖調味，加入蝦球，收中細火煮焗4分鐘。
    4.開蓋，蝦球先撈起。鑊中清湯加老抽、麻油調好，粟粉水埋芡，把湯汁淋蝦球上。

    Sweet corn shrimp ball
    Ingredients:
    Sweet corn 80g
    Minced shrimp 120g
    Seaweed 1 pc
    Egg 1 pc
    Sakura shrimp 1 teaspoon
    Chicken broth 200ml

    Seasoning :
    Sugar Little
    Salt Little
    Dark soy sauce ½ teaspoon
    Sesame oil Little
    Cornstarch water Little

    Steps:
    1.Chop seaweed. Minced shrimp mix with sweet corn, sakura shrimp and seaweed.
    2.Beat the egg. Put egg into mixture. Roll mixture as shrimp ball.
    3.Boil chicken broth. Turn to low heat, season with salt and sugar. Put in shrimp ball. Turn to mid-low heat and cook for 4 minutes.
    4.Open the lid, pick up shrimp ball. Put dark soy sauce and sesame oil in soup. Thicken the soup with cornstarch water. Put the soup on shrimp ball.
    empty
    empty
    empty
    empty
    empty
    empty
    粟米加入蝦滑中。
    empty
    再加櫻花蝦和紫菜碎。
    empty
    拌勻雞蛋。
    empty
    蛋漿與蝦滑拌勻，搓成蝦球。
    empty
    empty
    逐個蝦球放入湯中煮滾。
    empty
    empty
    empty
    empty
    煮滾芡汁後淋上蝦球。