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Return To Shop汤圆做得过多？就用来煮咸汤圆！味道怪怪的？茂怪茂怪，食下食下就惯！
材料：
汤圆 – 1 碗 / 40粒 （冷藏汤圆）
五花肉 – 300克（切薄片）
虾米 – 2汤匙/ 20克
香菇 – 2粒 (香菇隔夜浸泡，切薄片）
葱头 – 5粒（切薄片）
葱 – 1棵/100克（切段）
生菜 – 3棵 /200克（切段小片）
鸡高汤 – 1500毫升
胡椒粉 – ½ 茶匙
油 – 3汤匙
盐 – 1茶匙
煮法：
1. 把汤圆加入有滚水的锅，煮至浮上水面，捞起再加入含冷水的碗*，待用
2. 烧热锅加油，下葱头，炸至金黄色，捞起待用
3. 同样的锅，虾米，炒香
4. 加入肉丝炒至变色
5. 倒入香菇，炒均
6. 加入鸡高汤，煮沸
7. 下汤圆，生菜，葱 段，再加盐调味
8. 熄火，上碗，加葱酥和胡椒粉，完成
*小提示：把汤圆加入冷水中是因为要防止汤圆粘黏而糊掉
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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RM6.50 – RM7.50
Hakka Salty Rice Balls (Tang Yuan) Soup 客家咸汤圆
Course: Soups, DessertCuisine: ChineseServings
4
servingsCooking time
30
minutesThis is what you can do with the Tang Yuan leftovers, it might taste funny but super acceptable!
Ingredients
1 bowl of frozen Tang Yuan (~40 balls)
300g pork belly (slice it)
20g dried shrimp
2 mushroom (soak it overnight, slice it)
5 shallot (slice it)
1 strand of spring onion (cut it)
3 lettuce (cut it)
1500ml chicken stock
½ tsp ground pepper
3 tbsp oil
1 tsp salt
Instructions
- Add Tang Yuan into boiled water until the balls float to the top, move them into a bowl of cold water, set it aside
- Heat the wok, add in oil, shallot and fry until it turns golden brown, set it aside
- Reuse the same wok, add in dried shrimp and saute it
- Add in pork slices and fry it
- Add in mushroom and fry evenly
- Add in chicken stock and boil it
- Add in Tang Yuan, lettuce, spring onion, salt to season
- Turn off the gas, dress it with shallot oil and ground pepper, it’s done!
Recipe Video
Notes
- The reason of cooling down the Tang Yuan is to avoid stickiness with each other
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