五香猪肉丸
[Panasonic SD-P104食谱]
平时在外买的肉丸, 要不是面粉太多, 就是口感或口味不合。早前还听说牛肉丸没有牛肉, 龙虾丸不是虾肉做的。
忽发其想, 到底我家的面包机能否打出合我口味的肉丸呢?
Youtube:
自家制五香猪肉丸(面包机食谱) Homemade Meatballs by bread maker：
分类：猪肉菜谱
食材 |
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|---|---|
| 材料 Ingredient: | |
| 免治猪肉 Minced Pork | 440克(g) |
| 龙脷鱼柳¹ Filet¹ | 150克(g) |
| 调味料² Seasoning²: | |
| 盐 Salt | 1汤匙(tbsp) |
| 糖 Sugar | 2汤匙(tbsp) |
| 蔴油 Sesame Oil | 2汤匙(tbsp) |
| 五香粉 Five Spices Powder | 2汤匙(tbsp) |
| 黑椒碎 Black Pepper | 适量(some) |
| 白胡椒粉 White Peppercorn | 适量(some) |
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|---|---|
| 1 | 把免治肉及鱼柳压平, 放冰格(-18℃) 雪1-2小时至半凝固, 取出剪小块放进面包机内。 Freeze the minced pork and filet for 1-2 hours, cut them into small pieces and place in the bread maker. |
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| 2 | 加入盐, 盖上保鲜膜于内胆上, 以防搅拌的首数分钟会有肉碎飞弹。 Add salt, wrap the top, especially for the first few minutes. |
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| 3 | 选择「饺子皮」模式。³ Select "Dumpling Skin" mode.³ |
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| 4 | 面包机运作期间, 不时用胶刮刀把肉碎推向中间。 Use a rubber spatula sometimes to keep the meat be stirred well. |
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| 5 | 当肉碎搅至起胶时(约需10-20分钟), 加入调味料拌匀。 Add the seasoning when the meat stirred for about 10-20 minutes. Keep on stirring until the meat and seasoning are mixed well. |
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| 6 | 取出肉团, 用保鲜膜包好放雪柜(4℃) 雪1-2小时或过夜。 Take the meat out. Wrap and refrigerate it for 1-2 hours or overnight. |
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| 7 | 预备一锅热水(约80℃)。 Prepare a pot of hot water (about 80℃). |
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| 8 | 把肉丸成形, 放进热水浸至浮起, 再捞起放入冰水降温增加弹牙口感。 Shape the meatballs, soak them in the hot water until they float. Then soak them in the ice water to enhance the al dente texture. |
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| 9 | 完成品是弹牙的! 放冰格(-18℃) 可存约1个月, 食用时翻热即可。 The meatballs are bouncing! Keep them in freezer for not more than 1 month. Reheat before enjoy. |
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