香辣蚝油金针菇 Spicy Enoki Mushroom with Oyster Sauce
December 13, 2024木须肉 Moo Shu Pork
November 22, 2024
橄榄菜鸳鸯肉饼
Pork Patty with Preserved Olive Leaves
Ingredients 材料:
3 30g Cane Preserved Olive Leaves
1 Spring Onion
1 Red Chili(Shredded)
1 Ginger(Minced)
400g Minced Pork30克 罐头香港橄榄菜
1根 葱
1根 红辣椒（切丝)
一小块 姜（切碎)
400克 猪肉碎
Marinade 腌制:
Half Tbsp Oyster Sauce
1 Tsp Chinese Wine
1 Tsp Soy Sauce
1 Tbsp Water
Some Sesame Oil
Some White Pepper
Half Tsp Chek Hup Diamond Rock Sugarr
1 Tsp Cornstarch半汤匙 蚝油
1茶匙 花雕酒
1茶匙 酱油
1汤匙 水
少许 麻油
少许 胡椒粉
半茶匙 泽合冰糖花
1茶匙 生粉
Method 步骤:
Prepare and cut all the ingredients.
把所有材料切好备用。
Soak the shredded chili and spring onion in the water and set aside.
把红辣椒丝和葱丝泡水待用。
Mix the minced ginger, spring onion white, cane preserved olive leaves, minced pork and marinade evenly. Spread it on a plate and flatten it. Put it into a steamer and steam for 10 minutes. Cut the meat pancake into half and set aside.
把姜末，葱白，橄榄菜，猪肉碎和腌制材料混合均匀腌制后倒入盘中压平，再放入蒸炉蒸10分钟左右。把肉饼切半待用。
Heat up some oil in a pan, add the half of the meat pancake and pan fry until golden for both sides. Then drizzle over the cooking wine and place it on the plate. At last, top with the shredded chili and spring onion, ready to serve.
锅中烧热适量油，放入一半的肉饼煎至金黄色后蘸适量酒，装盘。最后放上辣椒丝和葱丝即可。
