紅燜獅子頭
12/17/2020 - 13:51
必學簡易年菜,由揚州姑娘示範家鄉揚州名菜 △料理示範:水波爐同樂會 莊鴻 達人
食材
粗粒絞肉
750g
薑
27g
蔥
45g
雞蛋液
90g
荸薺
180g
調味料
鹽
9g
糖
20g
太白粉
20g
味醂
21g
醬油
120g
月桂葉
2片
八角
2顆
熱開水
500cc
料理步驟
1
![](/sites/default/files/styles/scale_640/public/uploads/paragraphs/image-text/2020-12/130715888_2848178738841860_3776324741898923292_o-2.jpg?itok=QbLQx8Fn)
荸薺切碎丁,生薑切末,蔥切成蔥花備用。
2
![](/sites/default/files/styles/scale_640/public/uploads/paragraphs/image-text/2020-12/131443972_2848178765508524_856861393199941965_o.jpg?itok=Xw6U2wug)
將肉餡材料:鹽、糖、太白粉、味醂、粗粒絞肉、薑、蔥、雞蛋液、荸薺加一起後攪拌,用筷子順著一個方向攪拌至上勁。
3
![](/sites/default/files/styles/scale_640/public/uploads/paragraphs/image-text/2020-12/c6f834dec7cdeb10f4b20b8af76b89322_4620693218530756422_201218_0014-2.jpg?itok=SxM9ZiMb)
取一個耐高溫的深容器,加入醬油、月桂葉、八角與熱開水。
4
![](/sites/default/files/styles/scale_640/public/uploads/paragraphs/image-text/2020-12/130819298_2848178832175184_7716075404412163474_o.jpg?itok=nPQPjlGX)
取大約十分之一的肉餡,左右手像拋接球一樣,快速拋接成型,形成緊實的肉圓。
5
![](/sites/default/files/styles/scale_640/public/uploads/paragraphs/image-text/2020-12/131130937_2848178355508565_6122532545282036114_o-2_0.jpg?itok=2BArzBl8)
將塑形完成的肉圓,輕輕放入湯汁中。
6
![](/sites/default/files/styles/scale_640/public/uploads/paragraphs/image-text/2020-12/131279372_2848178652175202_8950314024215069918_o.jpg?itok=TISOKpb2)
使用鋁箔紙封住容器上方放入烤盤。水波爐選擇〈手動加熱〉➔〈燉煮〉,60分鐘即可。
7
![](/sites/default/files/styles/scale_640/public/uploads/paragraphs/image-text/2020-12/131110527_2848177822175285_7491257485226832351_o-2.jpg?itok=IVIJxsIn)
有別於一般獅子頭做法,不用油炸改用水波爐燉煮,讓料理無負擔、入味更飽滿,大人小孩都好愛,快來嘗試吧!