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Friday, April 17, 2009

Sweet & Sour Meat Ball 酸甜小丸子

这道菜其实就是俗称的咕噜肉,但我换成由绞肉做成的肉丸。

Ingredients 材料:
Minced pork 绞肉
Tapioca flour 茨粉
Bell pepper, onion, tomato 灯笼椒、洋葱、番茄
* Marinate minced pork with sesame oil, light soy sauce, pepper, Chinese cooking wine & cornstarch. Roll into balls and coat with tapioca flour, set aside.

* 绞肉用麻油、酱青、胡椒粉、花雕酒和粟粉腌。捏成球形,沾上茨粉,待用。

Sweet & Sour Sauce 酸甜酱:
Tomato sauce 番茄酱 4tbsp
Chili sauce 辣椒酱 3tbsp
Sugar 糖 1-1/2tbsp
Salt 盐 1/2tsp
Vinegar 醋 1tbsp*
Sesame oil 麻油 few drops 几滴
Water 水 1tbsp

* I used apple vinegar & a little bit of black vinegar, apple vinegar can be replaced by white vinegar or lemon juice.
* 我用苹果醋加一点黑醋,苹果醋可用白醋或柠檬汁代替。
(1tbsp = 1汤匙)
(1tsp = 1茶匙)

Method 做法:
1) Heat oil, deep fry meat balls till light gold, set aside.
热油,把沾上粉的肉球放进油锅里炸至浅黄色捞起。
2) Reheat oil, fry meat balls again till golden colour, set aside.
再次热油锅,把肉球倒入炸至金黄色,捞起待用。
3) Keep some oil, add in the rest of ingredients, saute till fragrant (I add onion first).
倒掉多余的油,留一点爆香所有配料(我先下洋葱)。
4) Add sweet & sour sauce, bring to a boil (simmer for a while till thick).
倒入酸甜酱煮滚 (要滚一会儿,让酱汁变较浓稠)。
5) Add meat balls, stir fry till all meat balls are coated with the sauce. Serve.
倒入炸好的肉球,快速翻炒至均匀,即可上桌。


小小心得:
1) 翻炸可以使肉球更脆,不易变软。
2) 第一尝试用茨粉炸肉,之前我过用粟粉或粟粉+面粉。我觉得用茨粉的效果最好,外皮较脆,不易变软。
3) 我用的那三种配料是我最喜欢的,除此之外一般的配料还有黄瓜,黄梨等等,依个人喜好而定。
4)调酸甜酱时可试一试味道,看什么味道不够再加。我其实没有根据一定的份量,都是边试边调。
5)除了猪肉外,酸甜酱也可用来煮其他的,我曾用来煮炸鸡和虾

6 comments:

  1. Hi
    just stumbled into your blog and found you can cook well! just link your blog and be your follower too, hope u don't mind.

    ReplyDelete
  2. Your Sweet and Sour Minced Pork Ball looks good...

    ReplyDelete
  3. Hi,

    Would you be willing to post this recipe in English also? Love your blog!

    ReplyDelete
  4. Hi Anncoo,

    Thanks for your visit.

    I visited your blog and like it a lot too. U are such a good cook and baker.

    I have added you in my link list too.

    ReplyDelete
  5. Hi Sharon,

    Thank you.

    U may try it out, it's a simple but very appetizing dish.

    ReplyDelete
  6. Hi Claire,

    Are you Claire from Multiply?

    I have translated the recipe in English for you. :-)

    ReplyDelete

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