橄榄菜鸳鸯肉饼 Pork Patty with Preserved Olive Leaves
December 13, 2024
香辣蚝油金针菇
Spicy Enoki Mushroom with Oyster Sauce
Ingredients 材料:
2 Packet Enoki Mushroom
2 Green Chili Pepper
2 Garlic Clove(Minced)
1 Tsp Fermented Bean Paste
Some Fried Shredded Ginger2包 金针菇
2条 青辣椒
2粒 蒜米（切碎)
1茶匙 豆瓣酱
适量 炸姜丝
Seasoning 调味料:
1 Tbsp Oyster Sauce
Half Tbsp Chinese Wine
Some Chek Hup Diamond Rock Sugar
1/3 Tsp Potato Starch
6 Tbsp Water1汤匙 蚝油
半汤匙 花雕酒
适量 泽合冰糖花
1/3茶匙 风车粉
6汤匙 水
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。
