清淡菠菜野菇咸汤圆的做法
发布时间:2019-03-09 15:30:18
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食材大集合:糯米粉110g、嫩豆腐1/4盒、秀珍菇1把70g、菠菜一把140g、豆干4块半锅水(汤用)1000cc、水120cc(汤圆用)
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调味料大集合:白胡椒粉微量、酱油半大匙、味醂2大匙、鱼露1大匙、高汤1大匙除白胡椒粉,其他的找个小碗全部调在一起
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直接把嫩豆腐过筛网,进去糯米粉堆里
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分次加水把粉团拌匀,分3次左右,总水量约120cc
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把碗边的粉屑一起带起来
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大粉团成型
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把大粉团分2条方便搓成细条多这个步骤,
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待会搓出来的汤圆大小会比较一致
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把粉团切成约1.5*1.5cm的立体方块
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揉成汤圆,约23颗
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拿取菠菜1把(约140g)
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菠菜切去根部
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清洗菠菜,顺便把菠菜分成菜叶、菜梗
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菜梗切成约4cm段状
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菜叶也是
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拿起1把秀珍菇(约70g),稍微清洗
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太大朵的要切
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豆干四块切成1cm厚条状
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开中大火,热半锅水(约1000cc),水沸放入汤圆、秀珍菇煮2分钟,放入菜梗再煮1分钟。放入菜叶,倒入所有调味料,汤圆浮起即可关火
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低几滴香油、撒些白胡椒粉
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我们开动吧~
小诀窍1大匙=15g的料理量匙