三餸一湯｜鹹魚脆瓜煎肉餅 Pan fried Pork Cake with Salted Fish and Pickled Cucumber
蘋果日報 2020/12/17 07:00
食譜粵菜魚蔬菜豬肉煎蒸30-60分鐘
鹹魚脆瓜煎肉餅
材料：
鹹魚 50克
脆瓜 3條
豬肉碎 200克
生粉 1茶匙
胡椒粉 1茶匙
紹興酒 1/2湯匙
糖 1茶匙
米糠油2湯匙
做法：
1. 鹹魚以大火蒸20分鐘；脆瓜切粒。
2. 將脆瓜、胡椒粉、紹興酒加入豬肉碎，攪拌均勻，再加入生粉，攪拌均勻，醃20分鐘。
3. 鹹魚取肉，將糖加入鹹魚，攪拌均勻。
4. 將鹹魚加入豬肉，攪拌均勻，將豬肉搓成餅狀。
5. 燒熱油，將肉餅煎成金黃色至全熟。
Pan fried Pork Cake with Salted Fish and Pickled Cucumber
Ingredients:
Salted fish 50g
Pickled cucumber 3 pcs
Minced pork 200g
Cornstarch 1 teaspoon
Pepper 1 teaspoon
Shao xing wine 1/2 tablespoon
Sugar 1 teaspoon
Rice bran oil 2 tablespoons
Steps:
1. Steam salted fish 20 mins with high heat. Dice pickled cucumber.
2. Put pickled cucumber, pepper, Shao xing wine into minced pork and mix well, then put in cornstarch and mix well, marinate 20 mins.
3. Take salted fish meat, put sugar into salted fish and mix well.
4. Put salted fish into minced pork and mix well, then roll minced pork as cake.
5. Heat the oil, pan fry pork cake until golden brown and well done.
鹹魚開大火蒸熟。
將脆瓜、胡椒粉及紹興酒加入免治豬肉中。
鹹魚蒸熟後取肉，加入糖調味。
豬肉跟鹹魚拌勻，用手搓揉豬肉成餅狀。
將肉餅放入熱油鑊煎至全熟。
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