自製QQ弹牙鲜菇贡丸(豬肉丸):
Homemade Mushroom Pork Balls:
自製QQ弹牙鲜菇貢丸(豬肉丸):
(Recipes: Jane’s Corner & 周老師的美食教室)
Makes about 52 balls
Ingredients:
700g Pork Minced Meat(mix of fat & lean meat) 半肥瘦豬肉碎
1tbsp Sugar
2tsp Salt
1.5tsp Garlic Powder
1/2tsp Pepper
30-40g Dried Mushroom
Method:
1. Shape the minced meat into thin sausages before freezing.
TIPs:
1. The most time consuming step in this recipe is to cut the frozen meat into small pieces. So, it is best to shape the meat(before freezing) in either thin pieces or sausages to make the cutting job easier & saves time.
2. The meat has to be in frozen state before beating in order to get a springy(Q Q) texture. On hot days, keep the unchopped & chopped meat in the freezer while you are handling some other meat.
TIPs:
1. The most time consuming step in this recipe is to cut the frozen meat into small pieces. So, it is best to shape the meat(before freezing) in either thin pieces or sausages to make the cutting job easier & saves time.
2. The meat has to be in frozen state before beating in order to get a springy(Q Q) texture. On hot days, keep the unchopped & chopped meat in the freezer while you are handling some other meat.
2. Soak mushroom in warm water till soft. Squeeze out excess water, remove stems & chop. Set aside.
3.
Cut frozen meat into small pieces, place in a mixing bowl. Fit in
K-beater. Place the splashguard(if there is any) & cover all the
openings with cling wrap. Beat the meat at low speed for 3 minutes or
until the pieces of meat are not “flying out” of the bowl.
4.
Increase to high speed & beat for 5 minutes. Add all seasonings
& continue to beat for another 3 minutes or until the meat has
become gluey & pale in colour but still able to see some red spots
around.
NOTE:
Red spots are the pieces of meat that have not been broken down. Do not over-beat the meat.
5. Add mushroom & use low speed to mix for a while. Alternatively, you can use a spatula to mix the mushroom with the meat.
6.
Heat a pot of water at low heat. Squeeze a small amount of meat &
make into balls. Scoop the meat ball with spoon & place in the pot
slowly. Repeat till all the meat is used. Use high heat to cook the
meat balls till they are cooked.
TIP:
Usually they are ready when they float up but I cook a bit longer than that .
7.
Scoop out the meat balls. When they have cool down completely, quickly
pack into sealable sandwich bags. Freeze the meat balls till further
use.
NOTE:
If you don’t like pork, simply replace with fish or beef!
~Took
over an hour to make these pork balls on my 1st attempt & slightly
improved on my 2nd time!Time will be saved if the frozen meat is shaped
into manageable size~
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To prepare this bowl of noodle:
Serves 2
300g-400g Noodles (I used “Lai Fen” 濑粉), cooked
1tsp Kecap Manis
2tsp Light Soy Sauce
1tsp Sesame Oil
Pepper
Fried Garlic + 1/2tsp-1tsp of Oil that was used in frying the garlic
Spring Onions, finely chopped
Method:
Mix all together, sprinkle with some extra fried garlic & spring onion. Serve with pork balls.
