Friday, February 11, 2011

福州燕皮饺FU-CHOU YANPI DUMPLINGS


福州燕皮是将猪瘦肉用木棒捶成肉茸,放入上等甘薯粉,制成薄纸张的片状食品,又称肉燕皮。

成品燕皮色白质香,平滑细润,脆嫩爽口,可切成丝状煮食,是福州特有的风味小吃。

晾干后的燕皮可以长久储存,是回证亲友的佳品。肉燕皮配以其他原料,可做成偏肉燕、太平燕等多种名菜和风味小吃。

扁肉燕是将鲜鱼肉、猪五花肉、虾干、芹菜茎剁成馅;以切成二寸方片的干燕皮包馅,并将燕皮中腰合拢捏紧,使边沿自然弯曲成长春花形,待蒸熟后入开水中煮沸捞起,调入紫菜、芹菜米、虾油、绍兴酒等佐料,注入猪骨汤即成








材料:


适量福州燕皮,150克虾仁(剁碎)


150 克猪肉碎,1棵青葱(切粒)


3000毫升 高汤



调味料:


1/2 小匙盐,1/2 小匙胡椒粉,1/2 小匙麻油,1/2 小匙五香粉,1大匙粟粉,



做法:

  1. 馅料:猪肉碎、虾胶、青葱粒及调味料一起拌均。
  2. 把燕皮剪成适宜片状,然后轻轻沾上少许清水使燕皮柔软后包上少许馅料,并做成饺子形,放置备用。
  3. 把所有完成后的燕皮饺子排在蒸盘上,以中火蒸约8分钟至熟,盛起加入煮滚的高汤,以少许盐和味精素调味,最后撒入青葱粒即可食用。


Ingredients:
Some Fu-chou Yanpi
150 g shelled prawns (chopped)
150 g minced pork
1 stalk spring onion (chopped)
3000ml chicken broth
Seasoning : ½ teaspoon peeper,1 teaspoon sesame oil,1/2 five spices powder,1/2 teaspoon salt,1 tablespoon cornstarch


Method :


  1. To make filing. Mix the minced pork, prawn pasted. Chopped spring onions and seasoning until well combined.
  2. Cut the "Yan-Pi" into convenient slices, then dip the with a little water lightly until soft. Wrap with some filling and form into dumpling shapes.
  3. Arrange the "Yan-Pi" dumplings on a heatproof plate, steam over a medium heat for about 8 minutes until cooked.Remove, add into the boiling chicken broth,season with a pinch of salt and monosodium glutamate. Lastly , sprinkle with chopped spring onions. Serve hot.

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