These potato balls are from the Fujian province of China. It is very traditional Fujianese food. Most of our traditional holiday,we make a lot of them. People like to cook potato ball soup with a boiled egg to host guests. It shows we warmly welcome them. The soup we cook is just like wonton soup.It’s very similar to Cuban Papas Rellenas.Both of them with potato for warp filling with meat. Fujianese potato balls are much easier to make unlike Papas Rellenas.

Time. 1 hour

Serving. 3_4 person

Ingredients for filling:

Ground pork:300g

Dry mushroom.20g(soaked and   minced)

Dry baby shrimp. 10g

Scollion. 10g

Ginger. 5g (2slice)

Salt . 1/2 teaspoon

Sugar. 1/2 teaspoon

Soy sauce. 2 tablespoons

Egg. 1ea (optional)

Seseme oil. 1 tablespoon

Vegetables oil. 2 tablespoons

Laver. 15g(cut into small and Wash than dry out the water)

Potato strach.2 tablespoons

Mix everything together and set the filling aside

Ingredients for wrap:

Potatoes. 1 lb

Egg. 1 Ea

Potatoes strach.200g–250g

Salt. 1 teaspoon

Oil. 1 tablespoon

Method:

1. Cook the potato until it is soft

2 peel the skin of the potatoes and mash it evenly

3. Add salt ,egg and oil into the mashed potato

4.add potato starch little by little and knead into dough,make it as soft as possible, showed by the picture below:

Steps to make potato balls:

1,Take around 25g of dough each time, flatten out like a dumpling warp and place meat filling on the circle of the wrap,and warp it up to a ball shape.

2,Repeat it until you finish the dough.

Cook them in the boiled water until the ball float on the water.

Lastly, add some salt , pepper, oyster sauce , soy sauce and scollion on a soup bowl and put the potato balls in the soup.

Enjoy!!

       看到标题就知道一定是要介绍意大利的面条。意大利主要的面条有十多种，每一种都有它适合的做法，今天介绍的capellini是比spaghetti更細一点的面，比较宽的面条叫fettuccine。capellini的形状細长呈金黄色，就像传说中天使的头发（Angel hair）.它比较适合清淡的酱料，如果太过重口味的酱汁就会遮盖面条本身的口味。今天就来介绍他用白酱（cream sauce）烹饪的天使意面。

材料：

干天使意面300g，大虾9只，cheddar cheese 40g，10%的淡奶油(table cream)150毫升,蒜粒三个，青红椒适量，小豆芽适量，熟玉米适量，(菜类可根据个人喜好调整,主要是用来装饰)，黑胡椒粉适量，海盐适量，豪油 1汤勺，橄榄油适量，鸡汤150毫升（3人份） 

制作过程:

1. 意面放在开水的锅中煮到八分熟后，捞出来冲冷水，这样可以保持意面的嚼劲

2. 蒜粒切末，菜切丝，虾去皮挑出虾线放热锅烫到8分熟

3. 橄榄油倒进热锅，蒜粒炒香后放淡奶油和cheddar cheese和鸡汤

4.煮开后转中火（防止酱汁煮干），撒海盐和胡椒粉，放一汤勺豪油，把虾用酱汁煮熟马上捞出，放一旁备用

5.把意面放到锅里炒翻均匀即可

6.用筷子把面条卷起来平放在餐盘上，虾摆放在上面，把备好的菜放上去点缀就好。

        这样一道简而不凡的意大利面条就做好了。这时要有一款酒体饱满，香味醇厚的意大利酒来配搭这带有切达奶酪和奶油的浓郁味道，那就是一顿非常完美的浪漫美餐.意大利的瓦坡里切（valpolicella）就是一款不错的选择。还有索亚维（soave）的口感精致而轻盈，带有淡淡的精致花香；与带有蒜香味，口感爽口的天使意面的味道也极为相搭。又或者可以选稍微经过橡木桶陈化的夏多利（chardonnay）、维尔帝奇欧（verdicchio）、坎佩尼亚（campania）白酒，或者红酒梅洛（melot）。       

不过番茄酱的意面就不是很适合葡萄酒了。带有酸度较高的食物与葡萄酒搭配就不是很理想，酸度会抵消掉葡萄酒里的单宁酸的味道，如果选的是一款好酒的话，那就暴殄天物了。如果家里没有其它选择的话，可以加点糖降低食物的酸度来突出酒体的味道。