⬇️⬇️English recipe follows ⬇️⬇️
土魷蒸肉餅:
材料:
急凍梅頭豬扒4塊
魷魚頭2兩
薑1小舊
處理:
1. 豬扒用清水解凍10分鐘。
2. 豬扒用粗鹽乸5分鐘去除雪味,及加入鹹味。
3. 清水沖淨豬扒,擎乾水。
4. 刨薑皮,磨薑蓉。
5. 魷魚頭浸水2分鐘。
6. 豬扒用廚紙索乾。
7. 豬扒切細舊。
8. 魷魚頭用清水沖洗乾淨,揸乾水。
9. 放魷魚頭入碎肉機攪碎。
10. 然後放豬肉入碎肉機,攪3下,就可以了。
11. 豬肉調味:
a. 生粉1茶匙
b. 糖1 1/2茶匙
c. 豉油1茶匙
d. 鮑魚汁1茶匙
e. 油1茶匙
攪勻,加入薑汁,攪勻。
烹調:
1. 用大火煲滾1鑊水。
2. 用大火蒸豬肉25分鐘,完成。
Steam minced pork with squid:
Ingredients:
Frozen plumhead pork chop 4 pieces
Squid 2 taels
Ginger (small) 1 No.
Preparation:
1. Defrost pork chop with tap water for 10 minutes.
2. Season pork chop with cooking salt for 5 minutes to remove the unpleasant smells and tastes, and add some salty taste.
3. Rinse pork chop thoroughly and hang dry.
4. Peel the ginger and chop well.
5. Soak the squid into tap water for 2 minutes.
6. Dry pork with kitchen towel.
7. Cut pork chop into small pieces.
8. Rinse squid with tap water, squeeze to make It dry.
9. Put squid into blender to make into small pieces.
10. Put pork into blender blending with squid for 3 seconds, repeat 3 times is OK.
11. Season the pork:
a. Tapioca starch 1 tsp
b. Sugar 1 1/2 tsp
c. Light soya sauce 1 tsp
d. Abalone.sauce 1 tsp
e. Oil 1 tsp
Mix well, add ginger juice into pork, mix well again.
Steps:
1. Boil a pot of water at high flame.
2. Steam pork at high flame for 25 minutes. Serve.
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