Friday, March 6, 2020

Steamed Squid Oatmeal Patty | 魷魚麥皮蒸肉餅



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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