香菇贡丸Mushroom Meat Ball

【材料】
半肥瘦肉碎350克、香菇3朵（浸软切碎）

【配料】
灵芝菇20克、荷兰豆20克、红罗卜10克（切片）

【调味料】
A:盐及胡椒粉少许、生抽1茶匙、鸡精粉1/2茶匙、蚝油1茶匙
B:粟粉1汤匙、鸡精粉1/2茶匙、清水1/2碗（混合）

【做法】
1.香菇碎以少许油、蚝油、生抽和糖炒香，备用。
2.把肉碎加入调味料A拌匀，以手用力摔打数下，至呈现胶质状为止。（图1）
3.加入炒香菇碎混拌均匀，再用手捏成圆球状后，放入已抹油蒸盘中，蒸10分钟至熟，取出待用。（图2-5）
4.把配料川烫沸水，并以少许油及鸡精粉拌炒一下盛入碟中。（图6-7）
5.把B料煮滚放入香菇贡丸兜匀，铺在配料上享用。

【Ingredients】
350g semi lean minced meat,3 pcs Chinese mushroom (soaked and chopped)

【Sub ingredients】
20g Ling Zhi mushroom, 20g French bean, 10g carrot (slices)

【Seasoning】
A:Dash of salt and pepper, 1 tsp soy sauce, 1/2 tsp chicken powder, 1 tsp oyster sauce
B: 1 tbsp corn flour, 1/2 tsp chicken powder, 1/2 bowl water (mix well)

【Method】
1.Saute chopped Chinese mushroom with some oil, oyster sauce and sugar until fragrant.
2.Marinate minced meat with seasoning A and blend with hand until springy. (pic 1)
3.Mixes in saute Chinese mushroom, knead into balls; and then place on greased plate and steam for 10 minutes or until cooked.(pic 2-5)
4.Blanch all sub-ingredients; and then stir-fry with some oil and chicken powder; arrange on serving plate. (pic 6-7)
5.Bring seasoning B to boil, add in mushroom meat balls, pour over sub-ingredients to serve.