古早味客家咸汤圆
材料
"五花肉 200g","干香菇 6朵","白萝卜 150g","红葱头 5瓣","茼蒿菜 适量","香菜 1株","芹菜 1株","冬虾 1.5大匙","红白小汤圆 3人份","高汤 1200cc","酱油 1/2大匙","盐 适量","白胡椒粉 适量","油葱酥 适量",
做法
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1:五花肉切丝、香菇泡软切丝、红葱头去皮切片、白萝卜去皮刨粗丝、芹菜洗净去叶切珠、香菜洗净切细、冬虾洗净、茼蒿菜洗净备用
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2:热锅(中小火)倒入1-2大匙油后放入红葱头炒香
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3:放入五花肉丝炒至出油有肉香味
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4:放入冬虾及香菇丝炒香
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5:放入适量白胡椒粉及1/2酱油拌炒
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6:放入白萝卜丝拌炒
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7:加入高汤盖上锅盖煮滚
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8:另起一滚水锅放入小汤圆煮至浮起(刚放入时需用汤勺搅拌以免黏锅底)
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9:汤锅已滚了几分钟，打开锅盖放入盐及白胡椒粉调味
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10:放入茼蒿菜煮滚
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11:捞出浮起的小汤圆放入汤锅内
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12:撒上芹菜.香菜及油葱酥即可
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13:美味古早味客家咸汤圆完成囉
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14:上桌
