[轉貼]
番茄醬鯪魚丸
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2014-8-8 09:43 上傳</div>
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<strong>材料<br />
鯪魚肉約320克，花生油480毫升(另加2湯匙)，番茄1個，大蔥2根，香菜(荽芫)1棵，番茄醬1湯匙，紹酒1茶匙，麻油1/2茶匙，醬油2湯匙，糖11/2茶匙，胡椒粉適量，鯪魚丸配料︰，蝦米20克(泡軟)，香菇20克(泡軟)，肥肉丁40克，荸薺(馬蹄)末40克，太白粉(生粉)30克，鹽1茶匙，糖1茶匙，胡椒粉、香菜(荽芫)、陳皮各少許</strong><br />
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做法<br />
<strong>1.鯪魚肉剁成茸，約320克。<br />
2.魚肉與其他鯪魚丸配料及3湯匙清水一起拌勻，然後循著同一方向攪拌至有韌度�止。<br />
3.魚肉搓成丸狀。鍋下油480毫升，把魚丸炸熟。<br />
4.番茄切橘瓣形塊，洗淨瀝乾。大蔥切成5—7釐米的段，香菜切末，候用。<br />
5.鍋燒熱，下油兩湯匙，煎香大蔥段，灑入紹酒。放入番茄、鯪魚丸、番茄醬、清水兩湯匙、醬油、糖及胡椒粉，煮至汁液濃稠。<br />
6.灑入麻油，撒上香菜末上桌。</strong><br />