星期五, 2月 20, 2009

食譜: 馬蹄肉餅 (Steam pork with water chestnut)


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無驚無險, 又到星期五啦, 哈哈哈, 今個星期真係非常好呀, 一來我無咁忙啦, 二來又考完試, 唔需要日日擔心呀, 終於可以輕鬆吓

今日我通過出哩個處女肉餅呀, 哈哈, 因為第一次自己啄豬肉呀, 你諗吓我有幾懶先得架, 平時實買碎肉就算啦,

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今次真係親手啄, 仲啄到手仔軟呀

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自己啄無論煮完個效果, 同埋品質都比較好, 我用7瘦3肥, 出面買碎肉就肥好多啦(次次整完成鑊油就知), 如果大家唔怕肥, 用6瘦4肥會仲好呀, 會非常鬆化

整肉餅最大學問係要令肉餅鬆化,

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要做到咁, 加水哩個步驟真係要好小心, 唔好一次加大多, 因為啲豬肉會索唔切, 要一面攪, 一面逐少逐少加

最好用手去攪,

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因為要靠自己嘅感覺, 去感手一吓個豬肉夠唔夠柔軟同輕身, 唔夠就再加水再攪

一開始攪時, 會好黏, 攪完會成個波咁, 但加入適量嘅水之後, 佢就會開始邊軟皮蛇咁, 黏身但唔會成到型,

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會好似一pet咁, 咁就啱晒啦

之後放入薄碟入面, 用手, 將豬肉油碟推向中間, 留約2cm空位係碟邊, 等熱氣可以流過豬肉餅四周

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之後蒸15-20分鐘, 就搞惦啦, 鬆化嘅肉餅, 同係街食個啲真係無得比, 如果要我形容, 街個啲會似石頭, 自己整個啲會似麵包咁, 但煙韌多好多

唔係難整呀, 整過一次,

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包你以後出街唔叫肉餅呀, 快啲試吓啦

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 25 minutes |  Cook烹調: 20minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)

1- 枚頭豬肉或碎肉1磅左右 (1 lbs of tenderloin pork or minced pork)

tonytsang and kareny recipy
2- 罐頭馬蹄, 切粒1杯左右 (1 cup of diced water chestnut)

醃料 Seasoning
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 生抽2湯匙 (2 tbsp of light soya sauce)
tonytsang and kareny recipy
2- 鹽1茶匙 (1 tsp of salt)
tonytsang and kareny recipy
3- 胡椒粉1茶匙 (1 tsp pepper)
tonytsang and kareny recipy
4- 老抽1湯匙 (1 tbsp black soya)
tonytsang and kareny recipy
5- 油1湯匙 (1 tbsp of cooking oil)
tonytsang and kareny recipy
6- 生粉2湯匙 (2 tbsp of corn starch)
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7- 水2杯 (2 Cup of water)

做法 Steps

tonytsang and kareny recipy
1- 先將豬肉切粒, 再啄至起膠(碎肉則免), 將馬蹄, 豬肉和醃料1-4撈勻, 先醃15分鐘, 再加醃料5-6先撈勻, 一面攪動豬肉, 一面加入點水(每次約1/8杯) , 重覆直至豬肉輕手, 柔軟即可
tonytsang and kareny recipy
2- 豬肉放入薄碟, 大火隔水蒸15分鐘
即成
tonytsang and kareny recipy
1- Dice the pork and mince it until it form the paste (skip this step if you use the minced pork).  Stir in the diced water chestnut, and seasoning 1-4.  Marinade it for 15 minutes.  Stir in seasoning 5-6 and mix it well.  While stirring the pork, add a bit of water (around 1/8 cup each time).  Repeat the step until the pork mixture is soft.

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2- Put the pork mixture into a thin dish.  Steam it over high heat for 15 minutes.  Serve it in hot.

貼士 Tips
1- 豬肉餅要鬆化, 加水的步驟十分重要, 要加到豬肉軟熟, 輕身為止
tonytsang and kareny recipy
2- 自己啄豬肉用時比較多, 但出來質感非常煙韌, 爽口
tonytsang and kareny recipy
3- 按這裡查看 "
有關烹調術語"  的解釋
tonytsang and kareny recipy
1- In order to make a good steam pork, the step of adding water is really important.  Add water until the pork mixture is soft and light.
 
tonytsang and kareny recipy
2- It will be crispy and tender if you minced the pork yourself.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)


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1 則留言 :

  1. 我買20蚊脢頭,用以上份量醃料會否過多?因為整左出嚟顏色好深丶加一杯水後已經完全吾實丶好鬆散

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