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 新年到啦,做o番個中式點心鹹水角食下先.祝大家新年進步.

皮材料                                 餡材料

糯米粉    100                        冬茹      1

澄麵       20                        蝦米      5

         22                        攪豬肉    20

豬油       20                        馬蹄      1

滾水       50                        韭黃      30

清水       30                        蒜茸    1/2茶匙(起鑊用)

攪肉醃料                                調味

醬油    1/8茶匙                        蠔油     1/4茶匙

      1/8茶匙                         醬油     1/4茶匙

生粉    1/8茶匙                        雞粉     1/8茶匙

生油    1/8茶匙                                 1/4茶匙

                                                    麻油        適量

                                                  胡椒粉      適量

                                                  生粉     1/8茶匙

                                                   清水       1茶匙

做法

1 糯米粉,澄麵先篩勻備用.攪豬肉加入醃料醃片刻.

2 冬茹,蝦米用水浸透,馬蹄去皮,一同剁幼,韭黃切粒.

3 燒熱1湯匙油,爆香蒜茸,下冬茹蝦米,攪肉炒至鬆開,加入馬蹄,韭黃及調味兜勻即可取起待涼,10.

4 把糖加入50克清水煮至糖溶,沖入兩粉中拌勻,加入豬油及清水搓成滑粉團,分成10.(  1),把餡料包入粉團中,收口,做成鹹水角形狀.

5 燒熱6成油溫,放入鹹水角,用溫油炸約6分鐘至金黃,取起瀝乾油份,即可. 

                                                                                                                       

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