冬栗丸子 Meat Ball With Chestnut

冬栗丸子


材料:

栗子 半磅

免治豬肉 6両

生粉 2湯匙

時菜(拖熟) 適量

薑 2片

蔥(切段) 1條



醃料:

生抽 2茶匙

鹽 半茶匙

糖 半茶匙

生粉 2茶匙

麻油,胡椒粉 各小許



獻汁:

水 /栗子水 3/4杯

生抽 1茶匙

蠔油 1茶匙

糖 半茶匙

生粉水 1茶匙



做法:

1.栗子滾水煮片刻,去衣後,再放水內煲半小時.

2.取起8粒栗子,切粒.其餘煲至稔身,栗子水備用.

3.免治豬肉拌入醃料及栗子粒攪至有黏性.分成1吋直徑肉丸,薄薄沾上生粉.

4.燒1/4鑊油,將肉丸炸至金黃色,備用.

5.燒1湯匙油爆香薑及蔥,倒下獻汁,栗子及肉丸炆至肉丸熟,拌入生粉水埋獻,完成.





Meat Ball With Chestnut


Ingredients:

chestnut 1/2 lb

minced pork 6 tasels

cornflour 2 tbsp

parboiled seasonal vegetable 1/2 catty

ginger 2 slices

sectioned spring onion 1 stalk



Marinade(pork):

light soya sauce 2 tbsp

salt 1/2 tbsp

sugar 1/2 tbsp

cornflour 2 tbsp

sesame and pepper a little



Sauce:

water/chestnut water 3/4 cup

light soya sauce 1 tbsp

oyster sauce 1 tbsp

sugar 1/2 tbsp

cornflour(mixed with water) 1 tbsp



Method:

1.Boil chestnut for a while,remove skin and boil again for 1/2 hour.

2.Roughly chop 8 pieces of chestnut.Cook the rest until tender.Reserve water from chestnut.

3.Mix minced pork with marinade and chopped chestnut until sticky,Divide and roll into 1 inch meatball.Coat lightlt with cornflour.

4.Heat 1/4 wok of oil,deep-fry meatballs in medium hot oil until golden in colour,remove.

5.Heat 1 tablespoon oil,saute ginger and spring onion,bring sauce to the boil together with chestnut and meatballs,cook and thicken with cornflour mixture.Serve .