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满足你的中国胃
每日美食 184：四喜丸子
`10/27/2021
今天吃什么？我来帮你选
餐桌上圆嘟嘟的丸子甚是可爱，无论是干炸还是焦熘或是做汤都好吃。一口咬下去，香滑鲜嫩，口感丰富，满嘴留香，老人和小孩子都喜欢吃~
四喜丸子
食材
后腿肉 500g
莲藕 半节
鹌鹑蛋 6个
大葱 1节
生姜 1块
小葱 2颗
鸡蛋 1个
胡萝卜 1个
生菜 3片
红辣椒 3个
香叶 3片
桂皮 1块
八角 2个
生抽 2勺
老抽 1勺
盐 少许
胡椒粉 1克
玉米淀粉 适量
步骤：
1. 准备食材，后腿肉洗干净用绞肉机绞成小颗粒装，鹌鹑蛋煮熟去皮，莲藕洗干净去皮。
2. 准备辅料。
3. 准备调料。
4. 将绞好的肉放进碗里，里面加盐，胡椒粉，葱花，生姜末，鸡蛋顺着一个方向用筷子搅拌均匀。
5. 将切好的肉莲藕丁放进去也是顺着一个方向搅拌均匀。
6. 最后加生抽用手抓拌肉馅使其上劲。
7. 用手将肉泥拍成片，将鹌鹑蛋放进去。
8. 用手团成一个圆。
9. 依次将丸子做好。
10. 锅中倒油，油温五成热将做好的丸子放进去中小火慢炸。
11. 炸至全身金黄色捞出。
12. 另起锅倒油，将葱段，生姜片，八角，桂皮，香叶和红辣椒炒出香味。
13. 将炸好的丸子放进去。
14. 里面加莫过丸子的开水，加生抽，老抽，冰糖和料酒搅拌均匀大火煮开转小火。
15. 盖上盖子小火煮三十分钟，中间用勺子将丸子翻转几次，让它颜色均匀。
16. 将里面的调料捞出。
17. 加蚝油。
18. 大火收汁。
19. 盘子里铺上生菜叶，将丸子捞出放进去。
20. 锅内将剩余料汁烧开勾个薄欠烧开关火。
21. 浇在丸子上。
22. 用胡萝卜做成铜钱装饰。
小窍门：
小火炖煮半小时让丸子吸饱汤汁入味，味道更加鲜美。
更多美食制作方法，请参考
www.macaronmagic.com
Jun 22, 2021
A virtual tour of my new book Croissant Dozens. In this book, you will find the secrets for making more than forty mouthwatering croissant dough creations, from the classic pain au chocolat, chausson aux pommes, and kouign-amann to the irresistible snails, from danish-retro reinventions of pinwheels, pockets, turnovers, swirls, and twists to modern-chic creations of mont-blanc, whiskey tarts, apricot hearts, and rose loaves. Finally, whimsical animal-inspired treats will please both the eye and the palate! Croissant Dozens opens new doors for discovering the tantalizing world of croissant pastries. Recipes are accompanied by step-by-step photographs to demonstrate procedures, dimensional diagrams to offer quick references, and photographs of finished works to provide inspiration. So, without further ado, let’s laminate!
About the Author
A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. Classically trained, Jialin studied pastry and chocolate art at the prestigious French Pastry School in Chicago. She holds Certified Specialist of Spirits (CSS) and Certified Specialist of Wine (CSW) diplomas from the Society of Wine Educators. She is the author of eight cookbooks and the creative director and publisher at Jayca. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC metro area.