农家客家肉丸汤
Hakka Meatballs in Radish Soup

肉丸:

400g肉碎
1小只鱿鱼干,洗净,炸至香脆,剁细粒
½大匙虾米,泡软,剁碎
½条苦瓜,去籽,切细片状
2朵鲜冬菇,切细粒状
1棵芹菜,剁碎
1棵青葱,剁碎
½小匙盐
¼小匙糖
½小匙胡椒粉
1小匙生抽
½小匙麻油
1½大匙粟粉

猪骨萝卜汤底:

500g猪骨
50g黄豆,泡隔夜
1条(约300g)白萝卜,去皮,切厚块
2000ml水
½小匙盐
¼小匙胡椒粉

做法
  1. 汤:将汤料放入汤锅中,大火煮滚,转小火,煮约1小时,下调味,备用。
  2. 肉丸:参阅“瓦煲双冬滑肉丸”做法。
  3. 把汤再煮滚,放入肉丸煮开,再稍煮一会至熟透,趁热享用。(6-8人享用)
Meatball/span>

400g minced meat
1 small dried squids, washed, deep-fried and finely chopped
½ tbsp. dried shrimps, soaked and finely chopped
½ bitter gourd, seeded and cut into very small pieces
2 fresh shiitake mushrooms, finely chopped
1 stalk local celery, finely chopped
1 stalk spring onion, finely chopped
½ tsp salt
¼ tsp pepper
1 tsp light soya sauce
½ tsp sesame oil
1½ tbsp cornstarch

Pork Bone and Radish Soup Base

500g pork bone
50g soya bean, soaked overnight
1 (about 300g) radish, skinned and cut into chunks
2000ml water
½ tsp salt
¼ tsp pepper

METHOD

  1. Soup base: Place all ingredients into a stockpot and bring to boil. Lower the heat and simmer for 1 hour. Add seasoning and set aside.
  2. Meatballs: Please refer to the preparation of meatballs.
  3. Bring soup base to boil again. Put in meatballs and bring to boil till well cooked. Serve hot.(Serves: 6-8)

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