[金門高梁飄香料理]自製肉羹&不勾芡肉羹湯
![[金門高梁飄香料理]自製肉羹&不勾芡肉羹湯](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/recipe/cover/59172/e502fa16617b31a2.jpg)
描述
因為外面的肉羹湯都勾著濃濃的芡汁,讓我喝起來特別的有罪惡感,所以乾脆自己在家DIY愛吃多少肉就放多少肉,愛喝幾碗就吃幾碗,只要放個麵加上黑醋胡椒粉在加也可以吃到肉羹麵囉^^!
份量
10
人份
時間
45
分鐘
食材
肉羹湯
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全部
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1斤
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2顆
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7公升
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1個
看全部食材
步驟
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![[肉羹]備料](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
肉羹備料
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將肉先用金門38度高梁酒全與肉混合後
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再放入肉羹醃料拌勻後
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再加入魚漿及貢丸漿混勻
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將調味過的肉條放入冰箱冷藏一個晚上
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肉羹湯備料
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將三絲放入煮滾七公升高湯中待滾後關小火
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放入醃過一個晚上的肉羹分批將生肉羹放入煮熟(肉羹浮起來代表已熟)
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加入肉羹湯調味料醬油
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加入肉羹湯調味料醬油膏.及鹽
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起鍋前放入蛋液即可熄火
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成品上桌
![[肉羹]備料](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/230606/fc81bb4abe2d442e.jpg)
![再放入[肉羹醃料]拌勻後](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/230609/d74e27d7b3fc5514.jpg)
![[肉羹湯]備料](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/230613/555e0e4cc7777760.jpg)
![加入[肉羹湯調味料]醬油](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/230651/06bff028bd695619.jpg)
![加入[肉羹湯調味料]醬油膏.及鹽](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/230661/a04634c0adc76668.jpg)
小撇步
1.所有調味料及材料均依個人喜好增減
2.肉也可以改用夾心肉
3.醃肉至少要醃上4小時以上,才會入味肉吃起來也比較不會柴
4.湯頭裡也可以加點香菇即變成香菇肉羹湯囉
5.下個麵結合肉羹湯就變成了肉羹麵囉
