客家咸汤圆
材料
"红白小汤圆 半斤","蒜头 5颗","油葱 1大匙","中等干香菇 5朵","虾米 1大匙","三层肉 1/4条","葱 2株","芹菜 1株","香菜 1株","茼蒿 半斤","酱油 2大匙","米酒 1大匙","盐 适量","白胡椒粉 少许"
做法
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1:将干香菇泡发切片(泡发的香菇水留着备用).香菜葱芹菜切细花,蒜切碎,挑掉的芹菜叶和茼蒿洗净,虾米洗净沥干水份,三层肉把皮与肥油切丁,瘦肉切小厚片
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2:先少量油将三层肉皮与肥油炒出猪油,捞掉
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3:先炒香香菇虾米,再加入蒜碎拌炒
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4:把炒香的香菇虾米移到半边锅,剩余空间炒香瘦肉
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5:先加入葱白花与油葱拌均,再加入调味料1拌均
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6:加入泡发香菇的水与开水煮滚,另外起一锅水,水滚加入汤圆,煮滚在加1杯冷水,煮至汤圆浮起
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7:加入茼蒿和芹菜叶煮滚
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8:将煮好浮起的汤圆加入咸汤中
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9:煮滚加入葱花.芹菜.香菜和调味料2,即完成
