【四川特色年菜】萝卜丸子

2024-05-09 21:05:59 513

【四川特色年菜】萝卜丸子
这道【萝卜丸子】是在四川达州学会的。逢年过节,家家户户都会做的一道菜。
其热捧程度类似于我们家乡的【香碗】,其实造型也蛮像的。只不过【香碗】更为精致,做法也相对复杂些。【萝卜丸子】虽然显得比较平民化,但我到觉得它更为健康。
因为【萝卜丸子】里添加了萝卜啊~吃肉的时候也吃了白萝卜,帮助消化嘛~O(∩_∩)O~
这道菜做了好多年了,但是现在才整理出来~~~~~整理照片的时候才发现步骤图真够老的O(∩_∩)O~~而且还是晚上拍的照片~~~不过步骤图还是很详细了,大家凑合看看吧~~~

Details of ingredients

  • 猪瘦肉1500g
  • 白萝卜2000g
  • 鸡蛋5个
  • 老姜150g
  • 大蒜150g
  • 小葱100g
  • 40g
  • 淀粉400g

Technique

  • 难度中级
  • 工艺
  • 口味咸鲜
  • 时间三小时

Steps to make 【四川特色年菜】萝卜丸子

  • 1.白萝卜洗净,削去萝卜皮,切片;
  • 2.煮锅里倒入适量清水烧开,放入白萝卜片;清水里可调入适量盐、油;也可以不放油、盐,影响不大;
  • 3.将煮熟的萝卜捞出,剁碎;
  • 4.剁碎后的白萝卜使劲挤干水分;
  • 5.猪瘦肉洗净,拭干水分剁碎;
  • 6.姜蒜洗净后,也剁碎处理;
  • 7.小葱洗净拭干水分,切成葱花处理;
  • 8.肉末里调入姜蒜碎;
  • 9.调入葱花;我后面又做了一次没有葱花的丸子,口感上没多大影响。而且没有葱花的丸子,更适合儿童;
  • 10.调入适量盐;
  • 11.磕入鸡蛋;
  • 12.调入适量淀粉,建议淀粉少量少量的加;
  • 13.调入萝卜碎,将萝卜肉馅混合,并搅拌均匀,肉末起胶后放进冰箱冷藏室放置12个小时左右;
  • 14.冷藏后的肉馅,分次整形;
  • 15.蒸锅里倒入清水烧开,将丸子整形后蒸锅,蒸20分钟即可;
  • 16.蒸熟的丸子盛出,冷却后放食品袋。冷冻保存,可存放6个月左右;
  • 17.蒸熟的丸子可立即食用,也可放在冷冻室,随吃随取。冷冻后的肉丸子需切片摆盘后,再上锅蒸熟。
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