Page 229 - hakka 2025

炒算盘子

Stir-Fried Abacus Beads

■ 主料 ■ Main Ingredients
木薯淀粉 500克 500 grams tapioca starch
芋泥 100克 100 grams yam paste
沸水 300克 300 grams boiling water

■ 辅料 ■ Auxiliary Ingredients
三层肉粒 100克 100 grams diced pork belly
冬菇粒 10克 10 grams diced mushrooms
虾米 10克 10 grams dried shrimp
葱花 20克 20 grams chopped green onions

■ 调料 ■ Seasonings
鱼露 半茶匙 ½ teaspoon fish sauce
胡椒粉 半茶匙 ½ teaspoon ground pepper
生抽 2茶匙 2 teaspoons light soy sauce
猪油 1汤匙 1 tablespoon lard

■ 制作流程 ■ Method
1. 将滚水快速倒入木薯淀粉搅拌均匀，再与芋泥混 1. Pour boiling water quickly into the tapioca starch and
合揉成光滑的粄团。将粄团搓成一颗颗拇指大小 mix well. Add the yam paste and knead into a smooth
的小球后，再捏成两面凹陷的扁圆形，呈算盘珠 dough. Roll the dough into thumb-sized balls, then
子状。 press on both sides to flatten them slightly to form
2. 将制作好的算盘子生坯放入沸水中煮6分钟，待 abacus bead shapes (with a dimple on each side).
其浮起后捞起，过冷水冷却后沥干水分备用。 2. Place the abacus beads into boiling water and cook
3. 热锅加入猪油，煸香三层肉粒，接着加入冬菇粒 for 6 minutes until they float to the surface. Remove,
和虾米爆香。放入算盘子一起煸炒，加入鱼露、 rinse in cold water and drain well.
生抽和胡椒粉调味，最后撒上葱花，翻炒均匀即 3. Heat lard in a wok, stir-fry the diced pork belly until
可出锅。 fragrant, then add the diced mushrooms and dried
shrimp, stir-frying until fragrant. Add the abacus
■ 风味特色 beads, stir-fry together, season with fish sauce, light
滑爽弹牙，咸香美味。 soy sauce and ground pepper. Sprinkle with chopped
green onions, stir evenly and serve.

■ Flavour Characteristics
Smooth and chewy texture with a savoury and fragrant
taste.

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