珍珠丸子

2024-05-02 12:03:56 1894

珍珠丸子
食色丨大珠小珠落玉盘
每个爱做饭的人,都有一颗七巧玲珑心;每张家宴的餐桌上,都有一道点睛讨彩的菜。珍珠丸子,便是如此这般兼而有之的存在。
相传发明这道菜的,是明末起义将领陈友谅之妻,一位蕙质兰心的女子。在攻下湖北沔阳后,为犒劳众兵士,她亲自下厨,取当时最常见的材料,配上各种佐料,别出心裁地制作了这款珍珠圆子,颇受大家喜爱,于是便在民间流传开来。
肥瘦三七开的肉馅儿,裹上软糯适口的糯米,蒸熟上桌,晶莹洁白、油亮发光,犹如大珠小珠落入玉盘,令整张餐桌熠熠生辉。

Details of ingredients

  • 猪肉馅250克
  • 糯米100克
  • 鸡蛋清20克
  • 蚝油5克
  • 生抽5ml
  • 4克

Technique

  • 难度简单
  • 工艺
  • 口味其他
  • 时间半小时

Steps to make 珍珠丸子

  • 1.把糯米冲洗干净净,然后放入清水中浸泡1小时,沥干水分备用。
  • 2.将葱姜切成末待用。
  • 3.把猪肉馅放入大碗内,加盐,生抽,蛋清以及葱姜末一个方向搅拌,一直到搅拌上劲成为馅料。
  • 4.然后把肉馅用虎口挤成30g大小的丸子,每个丸子上滚上一层糯米,然后放在有孔蒸盘内。
  • 5.蒸箱调节到普通蒸模式,100度,蒸20分钟后取出,葱花装饰即可。
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