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浇汁肉丸

浇汁肉丸

  • 3-4人份
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这些制作简单的浇汁肉丸能够满足您对肉食的任何渴望。这些一口大小的多汁肉丸是用腌渍过的猪肉末制作的,最后还要淋上一层厚厚的酸甜浓醇的浇汁酱。这些肉丸既可以加在便当里,也可以在看电视时当做零食。您还可以将这种浇汁酱浇在豆腐和炒乌冬面上,即使用来拌饭也是非常美味的。

材料

for the meatballs:
• 400g pork mince
• a pinch of salt
• 1/3 tsp ginger
• 1 tbsp soy sauce
• 1 1/2 tsp cooking sake
• 1 beaten egg
• 1 tbsp katakuriko starch powder
• vegetable oil


for the sauce:
• 1/2 tsp chicken & pork stock paste
• 100ml hot water
• 2 1/2 tbsp soy sauce
• 2 1/2 tbsp sugar
• 2 tbsp vinegar
• 2 tsp katakuriko starch powder
• a splash of sesame oil


• a handful of shredded spring onion (optional)
• 1 sprig of coriander (optional)
• a sprinkle of sesame seeds (optional)

做法

  1. In a large bowl, break up the pork mince. Next, add the salt and mix in well. Then mix in the soy sauce, ginger and cooking sake, followed by the egg.

  2. Keep mixing until the pork starts to become a thick paste, but don’t worry if your meatballs are a little bit gloppy at this point. Next, quickly stir in the katakuriko starch.

  3. Lightly oil your hands to prevent the pork from sticking when you mould your meatballs. Using a spoon scoop out roughly tbsp sized portions of the pork mixture and form into meatball shapes.

  4. In a sturdy pan heat some oil until it reaches about 170°C. Fry the meatballs in the oil, rotating them after approx. 20-30 seconds to make sure they are evenly cooked. Fry until the oil reaches 185°C and the meatballs have turned golden brown.

  5. In a wok add all the ingredients for the sweet and sour ankake sauce, except the katakuriko starch powder. Mix the katakuriko with 1/2 tbsp of water, then add to the wok.

  6. While mixing the sauce, heat the wok over a medium flame until it has started to thicken. Next, add the meatballs and a splash of sesame oil, making sure the meatballs are evenly covered with sauce.

  7. Serve your meatballs and garnish with the shredded spring onion, a sprinkle of sesame seeds and a few sprigs of coriander.

小贴士

• If you are watching your weight, you could try pan frying, roasting or boiling the meatballs instead of frying. However they may not keep as well, so if you are making them for a bento keep the sauce separately until you want to eat them.

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