梅菜蒸肉餅好食秘訣 Secret of a Tasty Dish of Steamed Pork Patty

梅菜蒸肉餅 Steamed Pork Patty

梅菜蒸肉餅既好食秘訣係乜野? 以前都會貪方便去街市買現成免治肉去蒸肉餅,不過自從試過食剁肉餅之後,個種質感同味道都係另一回事,一切就返唔到轉頭了

What’s the secret of making a tasty dish of steamed pork patty? For convenience we usually bought machine minced pork to make this pork patty. However, after trying the hand chopped version, we came to realize that both the texture and flavour are much better. Since then there is no return.

梅菜蒸肉餅 Steamed Pork Patty

梅菜蒸肉餅 Steamed Pork Patty

食落肉質鬆軟有肉汁,味道亦鮮味十足,夾埋梅菜同馬蹄既爽脆感,百吃不厭

The hand chopped pork is fluffy, juicy and savory. Together with the crunchy preserved cabbage and water chestnuts, this dish is just mouth watering!

搞搞新意思 話梅玉桂荔枝糖醋排骨 New Elements in Traditional Dish Sweet and Sour Spareribs with Plum, Cinnamon and Lychee

見圖就肚餓了
I am hungry looking at this…

材料極簡單,梅頭6兩(要有3份1肥膏先好食),甜梅菜一棵同馬蹄3粒

Ingredients are simple. Pork collar-butt ~200g (with one-third in fat), sweet preserved cabbage and 3 water chestnuts

梅菜要徹底沖走所有藏係葉既沙粒,再浸10分鐘,然後揸乾水份備用
Rinse the preserved cabbage thoroughly to remove all the soil granules inside the leaves. Soak in water for 10 minutes and then wring out the cabbage

梅菜切粒
Dice the preserved cabbage

馬蹄切粒
鍾意切得大大粒,食落索索聲口感更好

Dice the water chestnuts
We prefer coarsely diced for more crunchy texture

將肉切粒
Dice the pork

剁肉餅,唔洗剁得太爛,有返d粗糙顆粒,更有口感
Chop the pork repeatedly. Try not to chop it like you mince it. Keep the meat dice in granule-like form for better texture

用鹽、糖、生抽、蠔油、紹酒、生粉、麻油醃肉
Marinate with a handful of salt, sugar, soy sauce, oyster sauce, shaoxing wine, corn starch and sesame oil

略略將肉餅打成一團
唔好打得太實太起膠,如果唔係會變左肉丸咁既質地,無晒空氣感

Keep slapping the pork into a bowl until it holds together in a piece
Try not to slap too much otherwise it will become sticky and chewy

撈入配料,再略略撻到所有材料黏成一團
Add in the preserved cabbage and water chestnuts. Gently slap until it holds in a piece

鋪上碟,用筷子係肉餅上篤出一個個洞,蒸完出黎就唔會死實實
Put the mixture onto a plate. Use chopsticks to punch some holes on it for more fluffiness

隔水猛火蒸8分鐘就得喇
Steam over boiling water in high heat for 8 minutes and it’s done

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