燴三色魚丸
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<div class="y">2014-1-18 10:41 上傳</div>
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菜系及功效：川菜、補虛養身食譜、健脾開胃食譜、營養不良食譜、小兒營養不良食譜<br />
口味：鹹鮮味 工藝：燴<br />
<strong>主料：鱖魚500克</strong><br />
<strong>輔料：菠菜500克、番茄沙司50克、雞蛋清50克</strong><br />
<strong>調料：豬油(煉製)100克、大蔥50克、姜50克、料酒25克、鹽12克、味精2克、胡椒粉2克、澱粉(玉米)25克</strong><br />
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燴三色魚丸的特色：色澤豔美，綿軟香嫩，清淡爽口。<br />
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做法：<br />
<strong> 1. 將魚肉放在菜板上墊上豬肉皮用刀背砸成泥;<br />
2. 蔥、姜洗淨拍松浸泡在清水中;<br />
3. 蛋清打成蛋泡糊;<br />
4. 菠菜洗淨加鹽用紗布包好放盆中揉搓取出菜汁;<br />
5. 魚泥放入碗中加蔥、姜、水、精鹽解開再加豬油蛋清攪拌成糊狀，然後分為三分;<br />
6. 一份加菠菜汁，一份加番茄汁，另一份是魚肉的本色;<br />
7. 鍋內放清水把三種魚泥擠成魚丸然後上火煮開去浮沫盛入冷水盆內;<br />
8. 鍋內放入擠魚丸的湯加精鹽、料酒、味精調好味下入魚丸;<br />
9. 燒開後勾薄芡盛入深盤中即成。<br />
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