星期四, 8月 01, 2013

[通少食譜]梅菜黃金肉丸 (Stuffed tofu puff with Pork and preserved vegetable)



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[Prep 準備: 15 minutes | Cook 烹調: 30 minutes| Serve 份量: 4 | Calories 熱量: 380 per serving ]
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.: 材料 Ingredients :. 
1- 免治豬肉(瘦)400克 (400g of lean ground pork)
2- 甜梅菜150克 (Preserved vegetable - Meigan Cai, 150g)
3- 芋絲14粒 (Yam bundles, 14 pieces)
4- 豆腐卜約15粒, 切半 (15 tofu puff, halved)

.: 醃料 Seasonings :.
1- 生抽1湯匙 (Soy sauce, 1 tbsp)
2- 糖1茶匙 (Sugar, 1 tsp)
3- 白胡椒粉1茶匙 (White pepper, 1 tsp)
4- 水2湯匙 (water, 2 tbsp)
5- 粟粉1湯匙 (corn starch, 1 tbsp)




.: 汁料 Sauce mixture :.
1- 老抽1/2湯匙 (Dark soy sauce, 1/2 tbsp)
2- 粟粉1湯匙 (Corn Starch, 1 tbsp)
3- 凍水2湯匙 (Cold water, 2 tbsp)
4- 冰糖10克 (Rock Sugar, 10g)


.: 做法 Directions :.
Step 1:

將梅菜飛水5分鐘, 用凍水洗淨榨乾水, 切粒, 醃料梅菜粒攪勻醃10分鐘, 將豆腐卜平均釀入豬肉料, 然後好好壓實
blanch the preserved vegetable for 5 minutes. Rinse it under cold water to cool it down. Squeeze and dry it. Dice it into small pieces.  Mix the pork mixture with the seasonings and let it marinade for 10 minutes. Stuff the pork mixture into the each tofu puff evenly. Press it well
.
Step 2:

將芋絲舖於碟上, 再鋪上豬肉豆卜, 用大火蒸25分鐘, 於蒸好的豬肉豆卜中取1/2杯肉汁到入鑊中, 加已攪勻的汁料大火煮滾攪勻至杰身, 將汁料淋上豬肉上即可

Put the yam bundles on a dish.  Top it with the pork mixture. Steam it over high heat for 25 minutes
.  Pour half cup of the sauce from the cooked pork mixture into a pan.   Add in the sauce mixture (well combined) and bring it to boil.  Stir the sauce until it is thickened. Pour the sauce mixture over the pork and serve it hot.

.: 小貼士 Cook's notes :.
1- 豬肉最好有8瘦2肥, 否則太瘦的話, 會影響質感, 也不夠香濃
2- 不同牌子的梅菜味道都不一樣, 當飛水後, 最好先切少少試味, 若味道仍然覺得太鹹, 可以換水再飛水多5分鐘再試, 味道一定要甜中帶鹹, 太淡和太鹹都不正確的
3- 豬肉汁料如果多過1/2杯, 可以將汁料的材料份量加大, 去整更多的汁
http://tonykarenkitchen.com/
1- Use about lean ground pork with 15 to 20% of fat.  If it is too lean, the texture will be harder and it won't be fragrant.
2- Different brand of the preserved vegetable doesn't have the same taste. After blanched, it is recommended to cut it into small pieces and taste it. If it is still too salty, blanch it another 5 minutes. The taste of the preserved vegetable after blanched should be sweet and salty
3- If there is more than 1/2 of the sauce from the pork, you can increase the sauce mixture ingredient accordingly to make more sauce mixture .
   

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