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白宫米粉圆

Baigong Rice Noodle Balls

■ 主料 ■ Main Ingredient
干米粉 500克 500 grams dried rice noodles

■ 辅料 ■ Auxiliary Ingredients
香菇粒 20克 20 grams diced mushrooms
三层肉粒 100克 100 grams diced pork belly
鱿鱼粒 20克 20 grams diced squid
二汤 200克 200 grams light broth

■ 调料 ■ Seasonings
生抽 1茶匙 1 teaspoon light soy sauce
鸡精 1茶匙 1 teaspoon chicken powder
老抽 1茶匙 1 teaspoon dark soy sauce
胡椒粉 1茶匙 1 teaspoon ground pepper
木薯粉 3汤匙 3 tablespoons tapioca starch
食用油(炸制用) 2000克 2000 grams cooking oil (for frying)

■ 制作流程 ■ Method
1. 将干米粉分成两份，一份用清水泡软后，切成2 1. Divide the dried rice noodles into two portions. Soak
厘米的条状；另一份用油炸至酥脆，捣碎备用。 one portion in water until softened, then cut into
2. 将锅烧热放入少许油加热，煸香三层肉粒、香菇 2 cm strips. Deep-fry the other portion until crispy,
粒和鱿鱼粒，加入生抽调味，炒匀后盛出，与炸 then crush into small pieces and set side.
米粉碎混合，淋入老抽调色调色，再次搅拌均 2. Heat the wok and add a small amount oil to heat.
匀。 Stir-fry the diced pork belly, mushrooms and squid
3. 将泡软的米粉条和木薯粉加入混合食材中搅拌均 until fragrant. Add light soy sauce for seasoning,
匀。另取一锅把二汤煮沸后，倒入搅拌好的食 mix well, then remove from the wok. Combine with
材，并迅速搅拌均匀。 the crushed fried rice noodles, drizzle with dark soy
4. 用手将混合物捏成丸子状，放入蒸锅，大火蒸制 sauce for colouring, mix again evenly.
12分钟即可出锅。 3. Add the softened rice noodle strips and tapioca
starch to the mixture, stir until fully combined. In
■ 风味特色 another pot, bring the light broth to a boil, then pour
弹牙爽口，色泽油亮，味道咸香。 it into the mixture and stir quickily until smooth.
4. Shape the mixture into balls by hand, place them in
a steamer and steam over high heat for 12 minutes.
Serve hot.

■ Flavour Characteristics
Chewy and delicious with a glossy appearance and a sa-
vory taste.

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