福州燕皮红糟面线 Vermicelli In Fermented Rice Soup And Yan-Pi Dumpling

材料:

A: 福州燕皮2片、肉碎60克，面线1片、姜丝少许，麻油少许
B ： (切茸）马蹄1粒、芹菜、姜少许

调味料
A ：肉汤50克、红米酒1汤匙、红酒糟适量、Maggi 上汤 ½汤匙、盐少许、糖½茶匙
B ：（适量）盐、糖、蛋白、生粉

做法：

1.肉碎拌入调味料B搓至起胶。加入马蹄茸、芹菜茸、姜茸和少许太白粉捞均，打至起胶。

2.福州燕皮铺开，喷少许水使软化，修成圆形做水饺。将肉碎包成水饺

3.把燕皮饺及面线放入沸水，转小火烫之熟，取出面线过冷河沥干备用.

4.麻油爆香姜丝及红酒糟。倒入肉汤、红米酒及调味料煮开。

5.将面线煨煮至入味。盛入碗。燕皮饺质面上。

**当肉馅加入了蔬菜茸后，不可以太大力和过度搅拌肉馅，因为这样会导致蔬菜软化出水，影响口感。

***燕皮饺子要用小火煮熟。大火会将馅料煮得很硬。破坏口感。

Ingredients:
A: 2 pcs Fu-Zhou Yan-Pi, 60 g minced pork,1 bundle vermicelli, ginger (shred finely)
B: (Chopped coarsely all) 1 water chestnut celery,ginger

Condiment :
A : 50 g broth,1 tablespoon red rice wine, red fermented rice, ½ tablespoon Maggi Concentrated chicken stock,spinch of salt,1/2 teaspoon sugar
B : salt ,sugar & egg white

Method :

1. Add condiment B into minced pork. Blend with the hand till cohesive. Add in the chopped ingredients B and little tapioca flour, mix well


2. Moisten the Yan-Pi with a damp cloth and cut into round shape. Wrap up a spoonful of processed minced pork and shape into semi-circle dumpling.


3. Blanch the vermicelli and dumpling in boiling water. Turn to low fire and simmer till cooked. Drain and rinse vermicelli only in cold water.


4. Brown shredded ginger and fermented rice with sesame oil. Add in the broth, red rice wine and condiment, bring to boil. Add in quenched vermicelli, summer briefly and dish out with cooked dumplings as topping.