新春期間不愁沒美食，多的是呢。只怕是沒足夠時間去消化而已。煎炸油膩的美食常放在眼前，或多或少，也吃不少，口腔也會乾呢。剛巧有幸金寶湯再次邀請合作創作食譜。過年吃膩了，做個平衡胃口的菜式吧。試試這個瑤柱海鮮蝦丸小包子，為應節起見，給它一個蠻有新春氣息的別名：『開心哈哈包』。腐皮包裹著彈牙的蝦丸子，即成『哈哈包』（“蝦”：廣東話跟 “哈” 同音）。一包子，一口吃，爽呢。清蒸健康，兼而多汁，帶給家人歡樂氣氛。
這道菜的特色在於配上美味的汁料。基絲汀選用了那個瑤柱海鮮羹。不用自己再加甚麽配料，已有足夠的花菇，瑤柱，蜆，蝦等等味道。
包蝦膠成圓形小包子這步需要些功夫。新春呢，值得做巧手一些，給家人帶來些驚喜。但如果時間趕，或要發揮懶人特色的話，都可以隨意包成長方形，或長圓桶形。可自由發揮啊！
做蝦膠肉要彈牙，可能大家聽過或試過很多方法，例如順著一個方向搞拌，或是用手撻蝦肉數十下等等。但若蝦肉不夠新鮮的話，總難以做出QQ質感的蝦膠。今次又來分享一個小秘訣，很容易增加蝦丸子的彈性。Click 去金寶湯網站看看食譜，你能發現到嗎？
祝大家龍年龍精虎猛，生活愉快！
9 comments:
These look really pretty!
What brand do you use for the bean curd sheet? I always find the one I buy from Brisbane very salty.
Making the frozen shrimp crunchy (Dan-Ya) like fresh ones ... Use some salt to marinate the Shrimp for 15 mins and then rinse the salt w/water.
@Veronica's Kitchen：
Sorry, forgot to mark down. Get back to you if I can.
What brand you use then?
Hmm....It shouldn't be salty.
@匿名:
Thanks for your tip.
I just share one more tip on my post if anyone finds their shrimp paste is not springy as they expect, having done all the methods. This tip posted here is actually from an executive chinese chef. Shhhhh...
Love all these CNY recipes I'm seeing hehe :) It reminds me of the dishes my grandmother will make ~ Too bad my boyfriend and I are on a diet where we can't have prawns >_<
I forgot the brand name, it's a China brand and I brought them from 頂好 at Sunnybank. If I wrapped it with meat and deep-fried, it tastes very salty. If I steamed it, it tastes oily and a bit tough. I've just given up making dishes with bean curd pastry even though I love them.
@Veronica's Kitchen:
I got the dried bean curd sheets from Yuen's.
I often use a clean damp cloth to wipe the sheets before use. So it won't be too oily.
cool
張貼意見