瑤柱香菇蒸肉餅是一道由鹽、豬前腿肉、瑤柱等做成的美食。
基本介紹
- 中文名：瑤柱香菇蒸肉餅
- 主要食材：豬前腿肉，瑤柱
- 工藝：蒸
- 配料：鹽、生粉、料酒
中文介紹,英文解說,
中文介紹
原料1.豬前腿肉半斤、瑤柱少許、香菇3朵。2.鹽、生粉、料酒、麻油各適量。
製作過程
1.豬肉洗淨後剁碎。
2.瑤柱洗淨後瀝乾水放入碗中，加入適量料酒，隔水蒸10分鐘。
3.香菇洗淨後用沸水浸軟，然後切粒加入適量鹽跟豬肉碎攪拌均勻。
4.用勺子將蒸好的瑤柱壓碎。
5.留少許瑤柱碎和香菇碎備用。
6.將瑤柱碎加入到之前攪拌均勻的肉餅中，再繼續攪拌均勻。
7.加入適量之前浸香菇的水，再加入適量生粉和麻油攪拌均勻後裝碟中。
8.隔水蒸10分鐘。
9.鍋內放少量油，燒熱後加入之前留待備用的香菇碎和瑤柱碎，翻炒後鋪在蒸好的肉餅上即可。
英文解說
Raw materials 1. Pig leg before half a jin, a little scallop, mushrooms 3.
2. Salt, soy flour, cooking wine, sesame oil and the right amount.
Production process
1. Wash the pork chop.
2. Scallop Wash and drain the water into the bowl, add appropriate amount of wine and steam for 10 minutes.
3. Mushrooms washed and soaked in boiling water, add salt and then diced with minced pork and mix well.
4. Spoon the steamed scallops crushed.
5. To stay a little chopped scallop and mushroom pieces aside.
6. The Scallop Stir chopped before adding to the pie in, and then continue to mix well.
7. Soaked mushrooms before adding an appropriate amount of water, add some sesame oil and cornstarch and stir in after the installation disc.
8. Steam for 10 minutes.
9. Pan put a small amount of oil, heat left to spare before adding chopped mushrooms and scallop pieces, stir well after the meat pie shop in the steam can be.
