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Saturday, 30 July 2011

脆口鸡肉丸/ BOUNCY CHICKEN BALL


美味弹牙的鸡肉丸汤
肉丸子一直以来是小孩爱吃的副食, 但是市面上买的含有一大堆如硼砂, 凝固剂等等和不知名杂七杂八的不明添加剂, 让我很努力的把肉丸学做好。其实计算制做肉丸的成本,还贵过外面卖的, 而且是已经煮好的, 所以让我很怀疑外面卖的肉丸的内容,让孩子吃下肚的到底是什么东西!!
孩子每每放假回来,回去开学前, 我都会做些肉丸子,分每包4颗,冷冻起来让他们带去宿舍, 煮面时可以加料, 添增营养。
这原本讲述3种肉丸制作方法的博文已经做出了更改, 邱妈咪把这3种肉丸的做法分开记载, 方便新手妈妈及美眉们参考,不会看的晕头转向,嘻嘻。。。

脆口猪肉丸(贡丸)做法/Bouncy Pork Ball
弹跳牛肉丸做法/ Bouncy Beef Ball

Ingredients
A)  1000 gm chicken breast/pork/beef, cut to smaller pieces and freeze for 2~3 hours. 4 tspn Sugar,
4 tspn salt, 2 tspn baking powder。1/2 tspn of lye water (optional) diluted into 2 tablespoon of icy water.

  1.  1000 克鸡胸肉, 把鸡胸横切成5mm薄片,稍微结冰后才用来打成肉酱。
  2.  4茶匙糖, 4茶匙盐
  3.  2茶匙发粉。
  4. 1/2 茶匙的碱水, 加入2汤匙的冰水内稀释待用。(随意, 可不用)

B)  2 eggs - chilled in the refrigerator before use。
      2 粒蛋- 先放入冰箱冷藏。

C)  Other ingredients:
      2 Tbsp cooking oil or sesame oil or fried garlic oil or the combination of any 3 kind of oils according to your preference,2 Tbsp corn flour,and dash of white pepper or black pepper

(C)其他材料:
      2汤匙蒜头油或麻油或食油或3种油依口味混合,2汤匙玉米粉, 少许胡椒粉。

D)可以随意选择加入其中一或两种以下的调味材料作出变化:
Add anyone of the following flavour enhancer to enrich the flavor (Optional):
Chopped Garlic/ 蒜末
Chopped Black Mushroom/香菇末
Chopped Chinese celery stem/芹菜末
Chopped Spring Onion/葱末
Fried chopped dried prawn or cattle fish /炸虾米或炸鱿鱼末(切末后才炸)


Method
分做2批次, 每1次把500g的鸡肉片放入食物调理机内,开动机器, 慢慢加入1 粒蛋液搅打1分钟,接着下1汤匙稀释的碱水再搅打1分钟,搅打至成肉酱,在调理机继续转动的情况下, 先加入2茶匙的糖搅打1分钟,接着加入2茶匙的盐搅打1分钟,最后下1茶匙的发粉打最后1分钟(整个过程大约4~5分钟)。完成后再重复调理另外一批。如果您的调理机是小型号的,您就得斟酌分3批次或4批次调理了。建议您投资一个食物调理机, Philips HR7761 (USD110) 型号 或 Philips HR7774 (USD350) 都很理想,杯子中间无孔的设计不会漏浆。

1. Mince the chicken in 2 batches in a food processor until a paste is form. For each batch gradually add in 1 egg mixture , keep processing for 1 minute, than add in 1tablespoonful of diluted lye water and run for 1 minute to form a smooth paste. While keeping the machine running, add in 2tspn of sugar, process for 1 minute, than add in 2 tsp salt and keep the machine running for another 1 minute and lastly 1 tspn of  baking powder to process for the final 1 minute.(total processing time is 4~5minutes). If your machine size is small, it is advisable to process in 3 or 4 batches for best result. 
2. 把全部的肉酱倒入一个大盆内, 加入(C)的混合料, 用个手或大饭匙,顺时针的方向搅动至8~10分钟至肉酱起胶(肉酱会发亮)。也可以用电动打蛋器/搅拌机,效果比较好。也有的人试过用面包机的揉面团的功能来搅拌, 而且是直接用细绞肉加调味料下去搅拌,需要揉2回(一回大约10~15分钟,每款面包机的时间设定不一样)如果是先用调理机打成肉酱的就揉一回就够了。
2. Combine all the 2 batches of chicken paste from the food processor in a large mixing bowl. Pour in all the (C) ingredients  and mix into the paste, stir slowly (in one direction) for at about 8 ~ 10 minutes, (use either your hand or a spatula). Or an electric mixer. I have heard some people used bread machine to knead the meat paste by using dough kneading function. They start straight from the mince beef or pork plus all otehr ingredients, and knead for 2 rounds.

用桨型搅打器打了8分钟后的牛腱肉酱,光亮及黏性很高,盖起冷藏。(还能清楚的看到肉筋)
3. 把起胶的肉酱盖好, 放入冰箱30分钟。
3. Cover bowl and place in the freezer for 30 minutes.

4.  煮滚一锅水, 水滚后熄火或转成最小火, 这时可以加入喜欢的一种或更多(D)调味材料进肉酱里增加风味。搅拌均匀後开始挤肉丸。
4. Boil a pot of water. Put out the fire once the water has boiled and start the meatball squeezing process, you may add in any one or more of ingredient (D) of your choice into the meat paste now. Stir evenly before starting to squeeze the meat ball.

5. 先把手弄湿, 用虎口挤肉酱, 再用个1/2汤匙的圆底量匙舀起肉丸, 放进热水内。每打个肉丸, 把汤匙沾水一次, 免得肉酱粘在匙上。
5. Scoop the paste onto your wet hand. Push the paste through your thumb and 2nd finger by making a fist.  Use a wet 1/2 Tablespoon measurement spoon to scoop and drop it into the hot water. To prevent the paste from sticking to the spoon, wet the spoon with water.

6. 把肉酱挤满半锅后,开始点燃炉火(只可用中火), 不过别让水滚(避免肉丸膨胀过度, 失去弹性), 当水的热度达到80度左右时, 马上转最成小火, 加盖, 焖5分钟。把还没打完的肉酱先收在冰箱内, 以免升温。开始第二轮的操作前, 记得要熄火。
6. Continue until the chicken balls filled up the bottom layer in of the pot. Now turn on the medium heat, caution:  do not let it boil. When the water temperature reaches about 80 degree C, turn to lowest flame and covered the pot and simmer for about 5 minutes....if not your chicken balls will not have 'bounce'. While cooking the chicken balls, any leftover paste should be kept in the freezer.
工欲善其事, 必先利其器。 建议您投资一支精准的温度计。

7. 在个大盆子内放冰水, 把焖好的肉丸捞起,投入冰水急速降温,以免肉丸表面干黑。
7. Fill a big basin with icy cold water. Scoop out the chicken balls and let them cooled in the cold water.


8. 没吃完的肉丸分小包冷冻起来, 以备用。
8. After the chicken balls have cooled, use as required or freeze.

9. 煮肉丸子的高汤滋味甜美,不要浪费哟,用来下面或煮肉粥都很好。
The stock after making the meatball is very nutricious and tasty, good for cooking noodles or meat porridge.  
Please refer to the following video which I downloaded from Neckredrecipes.blogspot.com
in this video, icy water is used instead of egg mixture.
以下是从Neckredrecipes.blogspot.com转载的视频(Ipad 看不到, 电脑就能看到), 希望能让大家了解肉丸的做法:  只是不同的是我用冰蛋液取代冰水。 


video

。。。。。对不起,让各位久等了, 会尽快载上更多照片。 

½

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