小菜
由 CookWhatHK0 次收藏
港式鹹蛋蒸肉餅將調味豬肉手剁至起膠，拌入鹹蛋白，中央放上鹹蛋黃蒸熟，肉汁鮮美最下飯。
將豬肉徹底清洗乾淨。把豬肉切成片狀，再切成條狀，最後切成小粒。
Wash the pork, slice it, cut into strips, then into small cubes.
將切好的豬肉粒用菜刀仔細剁成肉蓉。然後，將生抽、胡椒粉、糖和粟粉加入肉蓉中，用手以順時針方向拌勻。之後，再拌入麻油，繼續攪拌直到肉餡變得有黏性，呈現「起膠」的狀態。
Use a cleaver to mince the pork cubes into a paste. Add the soy sauce, white pepper, sugar and cornstarch, and mix by hand in a clockwise motion until combined. Then fold in the sesame oil and continue mixing until the mixture becomes sticky.
取出鹹蛋，將鹹蛋白部分撈入已調味的豬肉餡中，拌勻。鹹蛋黃則先小心地取出，放在一旁備用。
Mix the salted egg white into the pork. Set the salted egg yolk aside.
將拌好的豬肉餡均勻地鋪平在碟子上。用手在肉餅中央輕輕壓出一個凹陷的空位，再將預留的鹹蛋黃放入這個空位中。最後，在肉餅表面撒上薑絲。
Spread the pork evenly on a plate, use your hand to press a hollow in the centre, and place the salted egg yolk in it. Sprinkle shredded ginger on top.
將準備好的肉餅放入蒸鍋，先用大火蒸煮五分鐘。將火力轉為中大火，繼續蒸約十分鐘即可。
Steam on high heat for 5 minutes, then reduce to medium-high heat and steam for another 10 minutes.
煮後感言： 這道鹹蛋蒸肉餅味道非常鮮美惹味，絕對是配飯的最佳選擇。蒸煮後還會產生香濃的肉汁，用來拌飯吃更是美味無比。享用肉餅時，別忘了搭配少許鹹蛋黃一起品嚐，風味更佳。 贴士 這絕對是一道超級下飯的家常菜！
Cook's note: This salted egg steamed pork patty is very flavourful and goes beautifully with rice. There is also tasty meat juice that can be mixed into the rice. Remember to have a piece of salted egg yolk with each bite of the patty.
