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蜆芥鯪魚球
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蜆芥鯪魚球
Ingredients
鯪魚肉12兩
金華火腿茸1湯匙
蔥粒1湯匙
蜆芥醬1小碟
Seasoning
水3湯匙
粟米粉2茶匙
胡椒粉少許
鹽半茶匙
蛋白2湯匙
Marinade
Cooking Method
1.
鯪魚肉加入調味料攪至起膠，加入金華火腿茸及蔥粒，再捏成鯪魚球。燒滾半鍋油，放入鯪魚球炸至金黃色浮起，盛起隔油，上碟，蘸蜆芥醬供食。
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