♡咸汤圆 Savoury Tang Yuan♡

冬至快来临了，
预先煮了再也简单不过的*咸汤圆*
这咸汤圆是小时候每年冬至必吃的其中一种煮法，
纯白色的汤圆与蒜香肉羹汤一起搭配，
瘦肉滑溜溜、汤圆圆鼓鼓再撒些芹菜和炸蒜末，
用料简单但就是充满着婆婆煮的味道~

材料:
糯米粉 200克
薯粉 2大匙
水100-120克(因粉吸水而定)
梅肉丝50克 (用少许酱油,胡椒粉和薯粉调味,备用)
香菇 2大朵,浸软,切丝
芹菜1小棵,洗净切段
上汤600毫升
炸蒜末 1茶匙

调味料:
盐 1茶匙
鸡粉 1/2茶匙
胡椒粉 少许

做法:
1.先将糯米粉和薯粉参水搓成团,再搓成小丸, 搁置一旁半小时，备用。
   (水份慢慢加入直到粉类能够搓成团即可)
2.锅内倒入清水,待煮沸后加入汤圆煮至汤圆浮起。捞起来,浸入冷水中备用。
3.准备另一个锅，将上汤倒入锅内,待沸滚加入香菇及肉丝，以中小火让它滚约10分钟。
4.加入调味料和已煮熟的汤圆，半均匀再滚一分钟即可熄火。
5.上桌前撒上一些芹菜和炸蒜末就可以趁热享用了！

Ingredients:
200g of glutinous rice flour
2 tablespoon tapioca starch
100-120g water
50g lean meat (marinate with soya sauce, white pepper & starch)
1 small stalk of celery leaves, wash & chopped
600ml chicken stock
1 teaspoon fried minced garlic

Seasoning:
1 teaspoon salt
1/2 teaspoon chicken powder
dash of white pepper

Method:
1.Mix glutinous rice flour with tapioca starch and combine with adequate of water, knead until it become a soft dough. Take a dough, shape it round and put it on a tray. Set aside to rest for half an hour.
2.In a small pot, boil half pot of water, put the Tang Yuan in the boil water. once the Tang Yuan float up, ladle out and transfer into a bowl of cold water.
3.With another pot, heat up the chicken stock. Once the chicken stock boil, add in mushroom and marinated lean meat, bring it boil for 10 minutes under medium low heat.
4.Add in seasoning and cooked Tang Yuan, bring it to cook for another minute, off the heat.

5.Sprinkle some chopped celery leaves, fried minced garlic and best served while it is hot.