當年今日

醒胃魚丸

蘋果日報 2002/05/30 00:00


甜酸惹味
糖醋魚丸又是夏日醒胃之作,甜酸惹味,有助增加食慾,魚丸用烚熟方法烹調比油炸健康得多,又不會影響口感。
材料:
鯪魚肉6両、小棠菜4両、葱1棵

醃料:
蛋白1/2隻、粟粉2茶匙、鹽1茶匙

汁料:
醬油3湯匙、醋2湯匙、糖1湯匙、雞粉2茶匙

小貼士
烚魚丸比油炸較少脂肪、膽固醇,卡路里也少很多,對身體有益得多。

做法:
FishBalls
Ingredients:
6taelsdacemeat,4taelssmallcabbage,1stalkspringonion

Marinade:
1/2eggwhite,2tspcornflour,1tspsalt

Sauce:
3Tbsplightsoysauce,2Tbspvinegar,1Tbspsugar,2tspchickenpowder

Method:
1Washanddicespringonion,mixwithdacemeatandmarinadeinabowl,stirtillsticky,makeintoballs.
2Cooktheballsinboilingwaterforawhile,takeoutanddrain.
3Bringacupofwatertotheboil,pourinsauce,bringbacktotheboil,putinfishballsandsimmerforanother5minutes.Thickenwithcornflourmixture.Blanchcabbageinboilingwaterwithoilandsalt,takeout,placeontoaplateandtopwithfishballs.Serve.