INGREDIENTS:
1 pc Squid, dried
300 gram Ground Pork
1/4 cup Whole Oat
SEASONING:
1 tablespoon Chinese Cooking Rice Wine
2 tablespoons Light Soy Sauce
1 tablespoon Sugar
small pinch of White Pepper, ground
small pinch of Salt
1 tablespoon Vegetable Oil
材料:
1 塊 魷魚,乾曬
300 克 豬胶肉
1/4 杯 全粒燕麥
調味:
1 湯匙 米酒
2 湯匙 豉油
1 湯匙 糖
少撮 白胡椒粉
少撮鹽
1 湯匙 菜油
DIRECTION:
1. Soak the dried squid in water until soften; about 2-3 hours. Dice the squid.
2. In a mixing bowl, combine ground pork, oat, diced squid, and the seasoning ingredients. Mix everything by hand until the mixture becomes smooth and slightly sticky.
3. Add the meat mixing in a shallow dish and flatten it into about 2 cm patty. Cover it with foil. Place it in a pre-heated steamer; steam over high heat for about 20 minutes. Serve when it is hot.
做法:
1. 魷魚乾用水浸軟;若2-3小時。切粒。
2. 在一只碗內,加入豬胶肉、燕麥、魷魚、和調味料;用手拌勻直至豬肉變得黏稠。
3. 把肉倒入蒸碟內,用手舖平成2厘米厚的肉餅。用錫紙蓋好碟,放入已預熱的蒸爐內,用大火蒸20分鐘。趁熱享用。
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