![](/images/node/26/262916.webp?1638105921)
原料
山藥: 400克, 澄面: 100克, 豆乾: 50 克, 水發香菇: 100克, 鹽: 3克, 生抽: 5克, 白醋: 5克, 麻油: 適量, 胡椒粉: 3克
步驟
1香菇切細丁
![](/images/seq/104/1048083.webp?1638114836)
2豆乾泡水切細丁
![](/images/seq/104/1048084.webp?1638114836)
3豆乾泡水切細丁
![](/images/seq/104/1048085.webp?1638114836)
4山藥去皮蒸熟再成泥備用
![](/images/seq/104/1048086.webp?1638114836)
5香菇丁、豆乾丁放在一起
![](/images/seq/104/1048087.webp?1638114836)
6香菇丁、豆乾丁放在一起
![](/images/seq/104/1048088.webp?1638114836)
7加生抽
![](/images/seq/104/1048089.webp?1638114836)
8加糖
![](/images/seq/104/1048090.webp?1638114836)
9加少許鹽
![](/images/seq/104/1048091.webp?1638114836)
10加胡椒粉
![](/images/seq/104/1048092.webp?1638114836)
11加麻油
![](/images/seq/104/1048093.webp?1638114836)
12拌好餡料
![](/images/seq/104/1048094.webp?1638114837)
13將山藥泥放入容器加少許鹽
![](/images/seq/104/1048095.webp?1638114837)
14加澄粉、水調成稠的漿備用
![](/images/seq/104/1048096.webp?1638114837)
15鍋內水燒開(或加開水)
![](/images/seq/104/1048097.webp?1638114837)
16抓一把山藥泥
![](/images/seq/104/1048098.webp?1638114837)
17在虎口位置壓一個小坑
![](/images/seq/104/1048099.webp?1638114837)
18往裡填入餡料
![](/images/seq/104/1048100.webp?1638114837)
19包成丸子
![](/images/seq/104/1048101.webp?1638114837)
20舀入開水鍋中
![](/images/seq/104/1048102.webp?1638114837)
21少許生抽
![](/images/seq/104/1048103.webp?1638114837)
22麻油
![](/images/seq/104/1048104.webp?1638114837)
23胡椒粉
![](/images/seq/104/1048105.webp?1638114837)
24預調清湯
![](/images/seq/104/1048106.webp?1638114837)
25丸子煮好後倒出
![](/images/seq/104/1048107.webp?1638114837)
26撒上香菜末即可
![](/images/seq/104/1048108.webp?1638114837)
27撒上香菜末即可
![](/images/seq/104/1048109.webp?1638114837)
小技巧
1.400克山藥去皮後約得300克去皮一定要乾淨否則顏色不潔白 2.澄面能起到口感彈滑的作用 並且煮的時候成品不容易散所以不要換成澱粉 3.填餡料包丸子有一定的技術難度需要多練習