脆米薄荷桂花脆鱔球

脆米薄荷桂花脆鱔球

材料 (Ingredients):
白鱔 300克 Eel 300gm
白飯 100克 Rice 100gm
薄荷葉 20克 Mint leaves 20gm
麵粉 Flour

(用水加油調成漿) 80克 (mixed with water and oil) 80gm

調味料 (Seasonings):
南乳醬 40克 Fermented bean curd 40gm
糖桂花 30克 Sweet osmanthus 30gm
雞粉 1/3茶匙 Chicken powder 1/3tsp

麻油 5毫升 Sesame oil 5ml
花生醬 20克 Peanut butter 20gm
砂糖 20克 Sugar 20gm

做法 (Steps):
1. 先將白飯用筲箕攤開,用風扇吹至乾脆無水
份,備用。白鱔洗淨後起肉去骨打花。

(Spread the rice on a strainer. Dry the rice in front of

a fan and then put aside. Wash the eel and remove
the bones, then twist the eel into ribbon shape.)

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2. 加入南乳醬、雞粉、花生醬、砂糖和麻油醃約
十分鐘。

( Add in the fermented bean curd, chicken powder,
peanut butter, sugar and sesame oil to marinate it for

about ten minutes.)

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3. 燒熱鑊下油,放入乾身白飯炸至金黃色後瀝去
油。

(Heat the wok with oil, add in the dried rice and
deep fry until golden yellow.)

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4. 白鱔以薄荷葉捲好。

(Filter the oil and then use the mint leaves to wrap the
eel.)

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5. 然後加入麵粉漿,備用。

(Add in the flour puree and then put aside.)
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6. 炸至脆身上碟,淋上糖桂花及沾上脆米即可。

( Deep fry the eel until crispy, sprinkle the sweet
osmanthus on top and dip in the crispy rice before
serving.)

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