潮州地道小食送酒一流
蘋果日報 2002/07/04 08:00
蝦酥果肉，係以腐皮包裹半肥瘦豬肉及其他配料蝦、馬蹄等，食落香脆又爽口，當中更唔少得加入紅花川椒，以增添肉嘅香味。
材料：
半肥瘦豬肉1斤
鮮蝦肉1斤
去皮馬蹄半斤
乾葱4粒
腐皮1張
雞蛋2隻
葱少許
紅花川椒6錢
調味：
鹽3茶匙
生抽4茶匙
胡椒粉少許
做法：
烹調貼士：蛋漿埋口
1.腐皮要保持乾爽，沾濕水後即好易爛。果肉捲至邊口以蛋漿黏實，蒸或炸時餡料無咁易漏出。
2.紅花川椒略炒乾再磨碎更出味。
3.豬肉中加鮮蝦、馬蹄，更爽口。
CrispyPorkRoll
Ingredients:
1cattypork
1cattyshelledshrimp
1/2cattypeeledwaterchestnut
4shallots
1pcdriedbeancurdskin
2eggs
dashofspringonion
2/3taelschilli
Seasoning:
3tspsalt
4tsplightsoysauce
dashofpepper
Method:
1.Cutbeancurdskinintorectangles.Washanddiceshrimp,waterchestnutandspringonion.Chopshallots.
2.Sautechilliinwokwithoutoil,takeoutandmash.Chopporkandmixwithseasoning,shrimp,waterchestnut,springonion,shallotandbeatenegg.
3.Placesomemixtureontobeancurdskin,rollupandsteamtilldone,takeoutandcutintopieces,thendeepfrytillgoldenbrown,takeout,drianandserve.
1.腐皮要保持乾爽，沾濕水後即好易爛。果肉捲至邊口以蛋漿黏實，蒸或炸時餡料無咁易漏出。
2.紅花川椒略炒乾再磨碎更出味。
3.豬肉中加鮮蝦、馬蹄，更爽口。
Ingredients:
1cattypork
1cattyshelledshrimp
1/2cattypeeledwaterchestnut
4shallots
1pcdriedbeancurdskin
2eggs
dashofspringonion
2/3taelschilli
Seasoning:
3tspsalt
4tsplightsoysauce
dashofpepper
Method:
1.Cutbeancurdskinintorectangles.Washanddiceshrimp,waterchestnutandspringonion.Chopshallots.
2.Sautechilliinwokwithoutoil,takeoutandmash.Chopporkandmixwithseasoning,shrimp,waterchestnut,springonion,shallotandbeatenegg.
3.Placesomemixtureontobeancurdskin,rollupandsteamtilldone,takeoutandcutintopieces,thendeepfrytillgoldenbrown,takeout,drianandserve.