梅菜蒸肉餅 Steamed Pork Patty with Preserved Mustard Green скачать в хорошем качестве

梅菜蒸肉餅 Steamed Pork Patty with Preserved Mustard Green

🟢材料: 梅頭豬肉 350克 梅菜 150克 薑 適量 鹽 1/4茶匙 糖 1/2 茶匙 紹酒 1/2 湯匙 胡椒粉、生粉水、油 適量 🟢步驟: 1️⃣ 梅菜略洗後用淡鹽水浸泡10分鐘♦，浸至鹹味適中洗淨吸乾水，切掉老纖維不要，再切成幼粒，亦可以把梅菜白鑊炒乾然後切幼粒。 2️⃣ 豬肉洗淨去皮，吸乾水，把肥肉和瘦肉分開剁碎，加入鹽、糖、紹酒、胡椒粉，拌勻。 3️⃣ 分幾次加入生粉水(濕粉)拌勻，加入肥肉及梅菜拌勻。 4️⃣ 加入適量油封鎖肉汁，把肉餅攤薄放入碟中。 5️⃣ 水滾後把蒸盤放入鍋中，大火蒸８至１０分鐘。 6️⃣ 蒸好後取出，撒上蔥花，灒入少許熱油即可享用。 ♦備註:📌浸梅菜時試一下鹹味是否適中，不能太鹹也不宜太淡。 🟢Ingredients: Pork shoulder - 350g Preserved Mustard Greens (Mui Choi) - 150g Ginger - as needed Salt - 1/4 teaspoon Sugar - 1/2 teaspoon Shaoxing wine - 1/2 tablespoon White pepper powder, cornstarch water, oil - as needed 🟢Cooking directions: 1️⃣ Rinse the preserved mustard greens and soak them in lightly salted water for 10 minutes♦ until they reach the desired level of saltiness. Drain and remove any tough fibers, then finely chop the greens. You can also dry-fry the preserved mustard greens in a wok without oil and then cut them into small pieces. 2️⃣ Rinse the pork and remove the skin. Finely chop fatty pork, mince the lean meat. Add salt, sugar, Shaoxing wine, and pepper, then mix well. 3️⃣ Gradually add cornstarch slurry and mix well, then add the chopped preserved mustard greens and fatty pork. Mix thoroughly. 4️⃣ Add some oil to seal in the juices, place the meat patty on a plate and flatten it thinly. 5️⃣ Bring a pot of water to a boil and place the steaming dish inside. Steam over high heat for 8-10 minutes. 6️⃣ Remove from heat and sprinkle with chopped scallions. Drizzle a small amount of hot oil on top and serve. ♦Notes: 📌Check the saltiness of the preserved mustard greens during soaking, making sure they are not too salty or too bland.    • 如何處理梅菜Simple Steps for Preparing Pres...      / @oeliving   👈請訂閱本台第二頻道 《好易生活頻道 oe living》 ✳ 網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。  / 1885999698348679   ✳ 🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒