小菜
由 CookWhatHK0 次收藏
梅菜蒸肉餅將爆香的甜梅菜同馬蹄拌入調味免治豬肉，撥平隔水大火蒸熟，肉嫩多汁。
梅菜沖水洗去沙粒，用稀鹽水浸10分鐘。沖淨、揸乾水分，切粗粒。用白鑊中小火爆香，稍放涼後拌勻醃料備用。
Rinse the preserved mustard greens to wash off any grit. Soak in lightly salted water for 10 minutes. Rinse, squeeze dry and finely dice. Stir-fry over medium-low heat in a dry wok (no oil) until fragrant. Let cool slightly, then mix in the marinade and set aside.
免治豬肉用醃料拌勻，水逐少加入讓豬肉容易吸收。加馬蹄粒和薑米，順一個方向攪。靜置20分鐘後，拌入醃好的梅菜。
Mix the minced pork with its marinade, adding the water a little at a time so the pork absorbs it easily. Add the diced water chestnuts and minced ginger, stirring in one direction. Rest for 20 minutes, then mix in the marinated preserved mustard greens.
豬肉碎置淺碟中略撥平，用筷子平均插幾個孔，蓋上鋁箔紙。隔水大火蒸約10至12分鐘，視乎碟的質地和大小。熄火後留鑊中5分鐘，取出即成，趁熱享用。
Spread the pork mixture in a shallow dish and smooth the surface. Poke a few even holes with chopsticks. Cover with foil. Steam over high heat in a wok over water for 10-12 minutes, depending on the dish's material and size. Turn off the heat and let the patty rest in the wok for 5 minutes, then remove. Serve hot.
