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簡易手工丸子(新版)
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簡易手工丸子(新版) 
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Item No.:333915 BKTW-0010726407
  
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RM 29.60
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RM 21.60 (USD 4.92)
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ISBN: 4712972652199
Author: 楊桃文化
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作者:楊桃文化
出版社:楊桃文化
出版日期:2016年09月08日
語言:繁體中文
版別:初版
装订:騎馬訂裝
页数:48
印刷:全彩印刷
分級:普級
ISBN:4712972652199

內容簡介



手工丸子一定要這樣做


想要作出緊密結實好吃的丸子,有些重要的步驟可是馬虎不得,你可得要多加注意囉!這樣所作出來的丸子才不會硬的像石頭般地讓人吞不下口,也不會鬆散的讓人食不知味。



一定做動作1-加入粉類增加黏性  


不論你是想做魚丸或是海鮮類的丸子,甚至是素食丸子,千萬別以為料好實在就是啥都不加,純粹用想做丸子的食材就ok囉!就如魚漿本身也較沒黏性,而為了讓丸子的黏性和凝固力增加,一定要加入神奇的粉類一起混拌均勻才行,但要選擇什麼粉才是對味的呢?想吃口感較硬緊紮實些的丸子,可以選擇“太白粉”,而想要吃丸子口感較Q甜些的人,就選玉米粉,只是玉米粉的成本會較太白粉來得高一些。



一定做動作2-用力摔打出筋性  


不論是作好的魚漿、花枝漿或是其它的基礎漿類,在加入調味料混合攪拌均勻,你一定會覺得摸起來軟綿綿的,這時就一定要靠手勁了,不用客氣拿起來就用力摔打個數次,這可不是在生氣亂打的唷,因為經由摔打過的漿類,組織會變得較為緊密有Q度,這樣捏出來的丸子在下水煮時才不會四分五裂。



一定做動作3-烹煮丸子


所有捏好的生丸子,可以選擇用蒸熟或水煮的方式讓它熟透,一般而言,為求方便迅速大都採用丟入滾沸的中華鍋中以水煮方式讓生丸子變熟,一來是中華鍋容易取得,鍋面又大,可以容納較多的丸子同時烹煮,只是要注意水量要夠多,水溫不能過度滾沸,這樣煮出來的熟丸子就算不經過其他加工手續,就已經好吃的不得了囉!

本書特色



20種料好實在的丸子食譜,輕鬆吃出健康好美味。



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