Anonymous
Anonymous asked in 社會與文化語言 · 1 decade ago

英翻中 蝦球食譜

Method :

Clean and chop the shrimp and pork fat very fine. Put in a bowl. Add salt and wine, mix well.

Crush the green onion and ginger with blade of knife. Put in a bowl, soak with 3 tablespoons water about 10 minutes.

Add juice from #2 to shrimp and pork mixture, 1 tablespoon at a time, mix well after each addition.

In another bowl beat egg white until dry and add to shrimp pork mixture. Add cornstarch and mix well.

Heat oil in frying pan. Wet left hand, place 2 or 3 tablespoons mix in palm of left hand. Close fingers. An amount about the size of a walnut will spurt from the top of the fish. With a wet spoon remove the ball and drop in hot oil with right hand. Separate the balls as they rise to the top and become crispy and golden. Keep oil at 240oC and fry 3 to 4 minutes.

Drain and remove to platter, serve immediately with flavored pepper salt

謝謝 :)

3 Answers

Rating
  • 1 decade ago
    Favorite Answer

    方法

    1. 洗淨蝦仁和豬脂肪.剁細碎放入碗中. 加入鹽和酒拌均

    2. 用刀背壓碎青蔥和薑.以3湯匙的水浸泡10分鐘

    3. 將#2的果汁加入混勻的蝦和豬脂肪.每加入一匙的果汁就要辦勻一次

    4. 在另一個碗中將蛋白打至凝固.加入之前的蝦和豬脂以及玉米澱粉.攪拌均勻

    5. 加油入鍋加熱.沾濕左手.將2或3湯匙份量的蝦仁放到左手掌中.手指閉合. 這時候大概一個核桃大小的分量的蝦仁會從拳頭上方擠出.

    (FISH 此為筆誤... 應為FIST.拳頭的意思)

    右手用一濕湯匙將擠出的蝦球放入熱油中. 蝦球浮出油面的時候將牠們分開 (才不會黏在一起). 直到表面變脆和金黃色. 油溫保持在攝氏240度. 油炸3到4分鐘

    6. 瀝乾.裝盤... 黑胡椒鹽調味後馬上就可以上菜啦

    2008-03-09 16:53:38 補充:

    #2 的汁....應該就是指步驟2泡過的蔥薑水

    Source(s): self experience
  • 1 decade ago

    這裡面所指ㄉ pork fat 應該是帶油花ㄉ肥豬肉吧

    不是單只豬肉或直譯成豬脂肪

    個人淺見 ^^"

  • 1 decade ago

    翻 ~

    方法:

    1. 將洗淨且剁碎好的蝦仁和豬肉放入碗中,加入鹽和葡萄酒,拌至均勻。

    2. 用刀的刀鋒壓碎綠色的洋蔥和薑放入碗中,加入 3個大湯匙的水浸泡大約 10 分鐘。

    3.把#2的汁加入蝦和豬肉中混合,中加入 1個大湯匙的汁,在每附加一次之後加入並拌至均勻。

    4.在另一個碗中將蛋白打至凝固並且加入蝦.豬肉混合和玉蜀黍澱粉拌至均勻。

    5.在煎鍋中加入熱油用沾濕的左手,將 2 或 3個湯匙份量混合好的蝦仁放左手的手掌中 ,手指握成拳頭就會擠出胡桃的大小的份量。

    6.拿一ㄍ濕的湯匙用右手將擠好的蝦球放入熱的油中當他們對頂端上升的時候將他們分開,並且炸成表面脆脆狀和金黃色時,把油的溫度留在 240 oC ,油炸食物 3-4 分鐘即可。

    7.瀝油好加入少許的胡椒粉鹽調味後就可以上桌了

    Source(s): .^^.
Still have questions? Get your answers by asking now.