泡菜丸子烩双花
材料
"绞肉 600g","板豆腐 半块","鸡蛋 1颗","葱花 1碗","韩式泡菜切碎 2/3碗","胡椒粉 1匙","五香粉 1/4匙","油葱酥 半碗","米酒 半碗","水(打水用) 1碗","玉米粉 2大匙","酱油 2大匙","香菇粉、盐 适量","糖 适量","青花菜 适量","白花菜 适量","红萝卜 适量","蒜末 适量","番茄酱 半碗",
做法
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1:红萝卜切花边~也可不切~
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2:青、白花、红萝卜烫熟备用~
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3:把肉丸子的材料备好~
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4:肉馅同一个方向搅拌至黏稠状,最后再加玉米粉拌匀放入冰箱冷藏30分备用~
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5:抓起适量的肉馅,用两手拍打,把空气拍出,让肉丸更扎实不易散开~
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6:油锅加热~丢ㄧ小块肉馅进油锅,如马上浮起来就是油温够高了,可放入肉丸子下去炸,炸至表面金黄即可起锅~
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7:锅中加少许油爆香蒜末,放入适量的丸子、番茄酱、半杯水拌炒~
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8:加入烫好的菜、调味拌匀》起锅~
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9:这是一道非常简单又下饭的菜~《泡菜丸子》可以多做一点,煮汤也很棒喔!