【三餸一湯】鯷魚肉腸芝士煎餅

蘋果日報 2020/03/31 07:00

魚食譜豬肉煎30-60分鐘
    材料：
    豬肉腸 6條
    罐頭鯷魚 4條
    粒裝芝士 6粒

    醃料：
    胡椒粉 1/2茶匙
    糖 1茶匙
    油 少許
    生粉 少許

    做法：
    1. 鯷魚隔去油分，切碎，備用。
    2. 豬肉腸去衣，把肉取出，然後加入鯷魚肉碎、胡椒粉、糖拌勻，再加入油及生粉拌勻至起膠。
    3. 把肉分成六份，每份加入芝士粒，再搓成圓餅狀，撲上少許生粉。
    4. 燒熱鑊下油，中細火慢慢把肉餅煎香至熟。
    5. 上碟時撒上芫荽碎作裝飾即可。

    Fried Sausage Patties with Anchovy and Cheese

    Ingredients:
    Pork Sausage 6 pcs
    Canned Anchovy 4 pcs
    Cheese Pieces 6 pcs
    Coriander some

    Marinade:
    Ground White Pepper 1/2 tsp
    Sugar 1 tsp
    Oil little
    Water little
    Cornstarch little

    Steps:
    1. Separate anchovy and oil, chop the anchovy and set aside.
    2. Remove the pork sausage casing, pull out the mined sausage meat, add the minced anchovy, ground white pepper, sugar and mix until smooth. And then add the oil and corn starch and mix until combined.
    3. Divide the meat into six portions, add cheese pieces to each portion, sharp the mixture into a patty, and pour some cornstarch on top.
    4. Heat the wok, add oil. Saute the patty on medium heat until golden brown and cooked.
    5. Add some coriander for decoration. Done.
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    鯷魚肉碎拌入已去衣的豬肉腸內。
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    將所有醃料逐一放下，並用手拌勻豬肉腸。
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    碎肉分成六等份，每份均壓平。
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    每份肉都放入一粒芝士，再以雙手搓勻成圓餅。
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    在餡餅表面沾上生粉。
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    於熱油鑊下，校中細火將肉餅煎熟至金黃焦香。
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