瑞典肉丸

通之廚房
http://tonynkaren.blogspot.hk/2008/11/swedish-meatballs_26.html

材料 Ingredients

1- 碎牛/豬肉, 各半磅左右 (Minced beef and pork, 1/2 lbs each)
tonytsang and kareny recipy
2- 中型洋蔥1個, 去衣切粒 (1 medium onion, peeled, shredded)
tonytsang and kareny recipy
3- 蒜蓉2茶匙 (2 tsp chopped garlic)
tonytsang and kareny recipy
4- 奶2/3杯 (2/3 cup of milk)
tonytsang and kareny recipy
5- 麵包糠1杯 (1 cup of breadcrumb)
tonytsang and kareny recipy
6- 蛋2隻 (2 eggs)
tonytsang and kareny recipy
7- 洋芫茜香草碎3湯匙 (3 tbsp of Parsley flakes)
tonytsang and kareny recipy
8- 鹽1湯匙 (1 tbsp of salt)
tonytsang and kareny recipy
9- 黑椒1湯匙 (1 tbsp of black pepper)
tonytsang and kareny recipy
10- 生粉2湯匙 (1 tbsp of corn starch)

汁料 Sauce

tonytsang and kareny recipy
1- 濃縮雞湯1/3罐 (1/3 cane of chicken broth)
tonytsang and kareny recipy
2- 水1/2杯 (1/2 cup of water)
tonytsang and kareny recipy
3- 奶1/3杯 (1/3 cup of milk)
Tonytsang and kareny recipy
4- 麵粉3湯匙 (3 tbsp of flour)
Tonytsang and kareny recipy
5- 牛油2湯匙 (2 tbsp of butter)
tonytsang and kareny recipy
6- 老抽2茶匙 (2 tsp of black soya)

做法 Steps

1- 先快火落油(約1湯匙)起鑊, 加入洋蔥和1茶匙鹽炒至軟身 (圖1), 待洋蔥涼了點後, 連同其他材料, 順方香攪至起膠 (圖2), 再扼先小丸備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 轉中火, 將小丸煎至金黃及全熟 (圖3), 上碟備用, 再用中火白鑊將汁料兜勻煮滾至杰身(圖4),  淋上肉丸, 灑上香草即成

貼士 Tips

1- 汁料最好用隔, 隔開煮不溶的材料
tonytsang and kareny recipy
2- 要肉丸容易熟又不濃的話, 可以加1/4杯熱水, 蓋頂煮至水份收乾即可
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋