【鲜肉汤圆】
by 毛毛妈
过年了，今年吃这个鲜肉汤圆，换换口味。
用料:
1：瘦猪肉馅125克
2：葱花1大匙，头抽酱油 1茶匙，生抽酱油1茶匙，老抽酱油1茶匙，盐1/4茶匙，糖1/4茶匙，白胡椒1/8茶匙，生粉2茶匙，香油 1/2茶匙， 鸡粉1/6茶匙，水2.5大匙；
3：糯米粉2杯（250克），温水1杯减1大匙（225克）；
4：鸡清汤1罐（410毫升），水1.25杯（360克），盐1/3茶匙；
5：葱花1茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、将猪肉馅同所有2料料放一碗内（图1），用一叉子顺一个方向搅拌至馅上劲待用（图2）
2、糯米粉加上温水（图3）和成软硬适中的面团（图4），分成22份。取一份面团用手稍揉几下，用手捏出凹槽，加1茶匙馅（图5），封口包成球状，两手揉成光滑的汤圆（图6）。
3、 中号锅放入大半锅水，置炉上，开大火煮至滚。将包好的汤圆入锅内（图7），待滚后，小火煮10分钟，捞出分别盛入5个碗中。
4、另起一小锅放入所有4料，开大火煮至滚（图8）。将鸡汤分别盛入5个汤圆的碗中，每个碗里撒上些葱花即可上桌。
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