生酮墨魚滑蘿蔔糕： • 生酮低碳蘿蔔糕 Keto Turnip Ca...
**請使用體積較大，魚身較厚的墨魚，會比較容易起膠及更滑
材料 (約20粒墨魚丸)：
260克 厚身的墨魚柳 （一隻中型墨魚）
2x墨魚翼、1x觸鬚（以增加口感）
15克 肥豬肉
1/4茶匙 鹽
少許 白胡椒粉
1 蛋白 （可省略）
做法：
1. 使用厚身的墨魚柳，切粒。墨魚翼及其中最長的觸鬚切粒。肥豬肉切碎。
2. 將墨魚柳和肥豬肉放入攪拌機打至起膠。
3. 加入鹽、胡椒粉、墨魚翼及觸鬚，攪拌均勻。
4. (若使用墨魚膠做蘿蔔糕，或喜歡墨魚丸的口感較輕盈柔軟一些) 加入蛋白攪拌均勻。
5. 將墨魚膠用手撻5分鐘。完成🫶🏻
Ingredients:
260g flesh from the body of a cuttlefish
1 pair of cuttlefish wings, 1 tentacle (for better texture)
15g pork fat
1/4tsp salt
tiny pinch of white pepper
1 egg white (optional)
Instructions:
1. Cut the body of a cuttlefish into cubes. Cut cuttlefish wings and its longest tentacle into small pieces. Cut pork fat into dices.
2. In a blender, blend together the cuttlefish cubes and pork fat until a paste is formed.
3. Add salt and pepper, and the diced cuttlefish wings, tentacle. Pulse again until well combined.
4. (Optional) for a fluffier texture, add 1 egg white. Blend again.
5. Slam the cuttlefish paste on a large bowl continuously for five mins to remove air inside. This makes the cuttlefish balls bouncier.
6. Scoop out pieces or squeeze the paste into balls and boil in hot soup. Serve and enjoy.
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