梅菜蒸肉餅

材料 Ingredients

脢頭豬肉 240克

甜梅菜 80克

薑米 1茶匙

tenderloin pork 240g

sweet preserved cabbage 80g

minced ginger 1tsp


醃料 Marinade

糖 1/4茶匙 sugar 1/4tsp
生抽 1/2湯匙  soy sauce 1/2tbsp
生粉 1/2湯匙  corn flour 1/2tbsp
水 2湯匙 water 2tbsps
胡椒粉、麻油 少許 pepper & sesame oil little
     
       
調味料 Seasonings

油 2湯匙

糖 1茶匙

oil 2tbsps

sugar 1tsp

做法 Method

1. 豬肉切條後切粒，然後剁碎，加醃料順一方向攪成膠狀。

Cut pork into strips and then dices. Mince the pork, mix with marinade by

stirring unilaterally into a glue.

2. 梅菜洗淨浸水5分鐘，榨乾水，切碎，加薑米及調味料拌勻，隔水先蒸5分鐘至

糖溶化，待涼後加入豬肉再攪至稠身。

Wash sweet preserved cabbage, soak for 5 minutes, pat dry and then cut into

fine dices. Stir in minced ginger and seasonings and mix well. Then steam

above water for 5 minutes until sugar melts. Leave to cool and then add in

pork to mix until sticky.

3. 將肉餅鋪平在碟上，隔水蒸10分鐘至熟透，待片刻，取出，便成一道佐膳家常

小菜。

Place meat cake on a plate, steam above water for 10 minutes until cooked,

leave for a while, take it out and a homemade dish is done.

書名：《新手入廚學中菜》

出版社：萬里機構