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

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,

今次真係親手啄, 仲啄到手仔軟呀

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,

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,

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,

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

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,

包你以後出街唔叫肉餅呀, 快啲試吓啦

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

材料 Ingredients
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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)
tonytsang and kareny recipy
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.
tonytsang and kareny recipy
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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