KT's 1st 實習作品"彰化肉圓" 味道不錯!
彰化肉圓 Shrimp Dumpling
作法:
材料:Ingredients:
Grams to Ounces conversion calculator
http://www.metric-conversions.org/cgi-bin/util/convert.cgi
皮Wrap area
A料:
甘薯粉 (Sweet Potato Starch) 180g =6.43931 oz
澄粉 (Wheat Starch) 20g = 0.705479 oz
太白粉 (Tapioca or Corn Starch) 80g = 2.82191 oz
B料:
在來米粉 ( rice powder) 100g = 3.52739 oz
水 (water) 700g = 24.6917 oz
蒜泥(Garlic,mashed) 80g = 2.82191 oz
肉圓杯模(Cup Moulds ) 20個
肉餡:
小里肌肉(Pork Tenderloin) 200g = 7.05479 oz
新鮮竹筍(Bamboo Shoots) 100g = 3.52739 oz
紅蔥頭(Fried Shallot) 100g = 3.52739 oz
雞蛋 (egg) 1個
蝦仁 (Shrimp, peeled) 100g = 3.52739 oz
香菜(Cilantro) 10g
調味料:(Seasonings)
鹽、白胡椒粉、五香粉、糖、香油、醬油膏、柴魚精。
沾醬:(Dipping Sauce)
白醬: 糯米粉50g、在來米粉50g、太白粉50g 、水700g 、糖150g
紅醬: 糯米粉25g、在來米粉25g、太白粉25g 、水350g 、糖75g、海山醬100g、番茄醬100g
黑醬: 糯米粉25g、在來米粉25g、太白粉25g 、水350g 、糖75g、醬油膏100g、蒜泥20g、香油10g
外皮:
"在來米粉"加入200g冷水拌勻、其餘500g水煮沸，沖入"在來米粉水"中拌勻，再加入混和的粉料A拌勻，再鬲水加熱。不斷攪拌至糊化成稀稠狀熄火。
肉餡:
1.將小里肌肉切小丁加入蛋液及少許醬油膏拌勻，再加入少許太白粉拌勻後備用。
2.將竹筍煮熟切小丁，紅蔥頭切碎炸香備用。
3.將小里肌肉丁拌入紅蔥酥碎再加入筍丁拌勻，加入調味料拌勻備用。
組合:
取模型擦油， 再將皮之麵糊抹上再添餡，再抹上麵糊後，放入蒸籠，用中火蒸15~20 分，冷卻後，取出脫模，食前蒸熱或過油泡熱， 淋上沾醬， 撒上香菜即可。
沾醬:
粉料加水拌勻。加熱至濃稠狀後。加入拌勻即可。
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肉圓因地域而口味稍異。
南部喜食蒸的，回蒸的不好吃。
而北部喜食稍微泡過油或炸過的。比較Q的口感。且可放久些。
粘米粉是用在來米做的粉。亦可用來做芋頭糕或蘿蔔糕。此粉沒黏性適宜作點心。
粘米粉100g
糯米粉是只用去做”麻薯=Morchiko”因為口感較Q。
為了改良Q的口感，粘米粉加入地瓜粉 (較Q彈性最好)，但是地瓜粉冷掉會變硬。所以我們又加入太白粉 (黏性強，冷掉仍然柔軟) 。 三種粉(粘米粉100g + 地瓜粉180g + 太白粉80g) 混一起是最好吃的肉圓皮。如有澄粉20g則再加一些。如無澄粉不加亦可。
地瓜粉180g
太白粉80g
澄粉20g
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Shrimp Dumpling
Ingredients:
Wrap area
A料:
(Sweet Potato Starch) 180g
(Wheat Starch) 20g
(Tapioca or Corn Starch) 80g
B料:
(water) 700g
(Garlic,mashed) 80g
(Cup Moulds ) 20個
Fill in:
(Pork Tenderloin) 200g
(Bamboo Shoots) 100g
(Fried Shallot) 100g
(egg) 1個
(Shrimp, peeled) 100g
(Cilantro) 10g
Seasonings)
salt,White Pepper Powder, Five Spice Powder, Sugar, Seasame Oil, thick soy Sauce, Dried Fish Flakes.
Dipping Sauce:
White Sauce--Sweet Rice Flour50g, Rice Flour50g, Tapioca or corn starch 50g ,Water700g, Sugar 150g
Red Sauce--Sweet Rice Flour25g,Rice Flour25g,Tapioca or corn starch 25g, Water350g,
Sugar 75g, Hoisan Sauce 100g, Tomato Ketchup 100g
Dark Sauce--Sweet Rice Flour25g,Rice Flour25g,Tapioca or corn starch 25g, Water350g,
Sugar 75g, Thick Soy Sauce 100g, Mashed Garlic 20g, Sesame Oil 10g
Wrap:
Add 200g cold water to Rice Flour and stir until mixed.
Boil 500g of water and pour into Rice Flour mixture and stir .
Place container in hot water on stove, add Sweet Potato Starch, Wheat Starch and Tapioca and keep stirring until mixture is smooth and becomes paste.
Turn off heat and set aside.
Filling:
1.chop up pork Tenderloin and place in a bowl. Add egg and a little Thick Soy Sauce to chopped Pork, stir to mix. Mix in a little Tapioca.
2.Chop up Bamboo Shoots and Shallots.
3. Mix chopped Bamboo shoots, Shallots and Seasonings to chopped pork.
Assemble:
Grease Cup Moulds and filling Rice Flour mixture half full, and Pork and Shrimp filling, then top Pork filling with more Rice Flour mixture. Place in steamer and steam on medium to high heat for 15~20minutes. unmould the shrimp dumpings after cooling off. Serve steamed dumpings or fried dumpings with Dipping Sauce and Cilantro.
Sauces: Add water to Flours, heat and stir until sauces thicken.
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