客家汤圆

2024-05-14 15:03:57 442

客家汤圆
客家汤圆做法分两步:揉糯米做成汤圆,在开水中煮至浮起。分开炒制香菇、虾米、肉丝、韭菜、炒好后加入高汤,起锅时另撒些油葱酥。汤圆和配料分开做最后汇合在一起。汤底非常重要,最好是上等的鸡汤。

Details of ingredients

  • 糯米粉280克
  • 香菇4朵

Technique

  • 难度简单
  • 工艺
  • 口味酸咸
  • 时间二十分钟

Steps to make 客家汤圆

  • 1.准备材料。
  • 2.糯米粉用水和成粉团。
  • 3.将粉团分成等份的剂子。
  • 4.将分好的剂子揉成汤圆。
  • 5.韭菜切成寸段。
  • 6.香菇切成片。
  • 7.将虾皮清洗干净沥干水分,炒锅中放油小火煸香虾皮。
  • 8.放香菇翻炒。
  • 9.最后将韭菜放入一同翻炒。
  • 10.煮锅中加水。将汤圆放到煮锅中煮熟
  • 11.另起锅加入高汤,将煮熟的汤圆捞入高汤,加入炒好的韭菜香菇,加入胡椒粉、香油即可。
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