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萝卜丸煲

Radish Ball Stew

■ 主料 ■ Main Ingredients
白萝卜 750克 750 grams white radish

■ 辅料 ■ Auxiliary Ingredients
三层肉粒 100克 100 grams minced pork belly
芹菜粒 10克 10 grams chopped celery
二汤 300克 300 grams light broth

■ 调料 ■ Seasonings
食盐 2茶匙 2 teaspoons salt
味精 1茶匙 1 teaspoon MSG
生粉 2汤匙 2 tablespoons cornstarch
食用油 1汤匙 1 tablespoon cooking oil
胡椒粉 1茶匙 1 teaspoon ground pepper

■ 制作流程 ■ Method
1. 将白萝卜削皮洗干净，刨丝器将其刨成细丝，加 1. Peel and clean the white radish, then grate it into
入食盐拌匀腌制两分钟，再用手挤干多余水分。 thin shreds. Add salt to the shredded radish and let
2. 将三层肉粒、芹菜粒和生粉加入萝卜丝中，搅拌 it sit for two minutes. Squeeze out the excess water
均匀后，捏成大小均匀的丸子，摆放在盘中。 from the radish shreds by hand.
3. 将盘子放入蒸锅，用大火蒸制8分钟后取出。将 2. Add the minced pork belly, chopped celery and
锅烧热后放入少许油加热，将蒸好的萝卜丸煎至 cornstarch to the radish shreds. Mix thoroughly and
表面金黄色。 shape the mixture into evenly sized balls. Place them
4. 将煎好的萝卜丸放入砂煲中，倒入二汤，煮沸 on a plate.
后，加入盐和味精调味，最后撒上胡椒粉即可出 3. Place the plate in a steamer and steam the radish
锅。 balls over high heat for 8 minutes. Heat the wok and
add a small amount of oil to heat, fry the steamed
■ 风味特色 radish balls until they are golden brown on outside.
清甜可口，口感软滑，色泽透亮。 4. Transfer the fried radish balls into a clay pot. Pour the
light broth and bring it to a boil. Season with salt and
MSG, then sprinkle ground pepper on top. Serve hot.

■ Flavour Characteristics
Lightly sweet, soft, smooth and translucent.