牛肝蒸菌肉餅

c14-bon-appetit-feb12

牛肝蒸菌肉餅
Porcini Mushroom Steamed Minced Pork

牛肝菌分白、黃、黑三種,菌大而肥,肉質細嫩,蛋白質高,用來蒸肉餅,味道鮮甜。乾牛肝菌在工場的製作過程中,容易帶有泥沙和雜質,記得要清洗乾淨,以免影響口感。

材料

梅頭瘦肉 250克
肥肉 50克
乾牛肝菌 40克
瑤柱 30克
薑 2片
紹酒 1茶匙

調味料

生抽 1湯匙
鹽 1/4茶匙
糖 1/2茶匙
紹酒 1茶匙
胡椒粉 1/8茶匙
油 1湯匙
生粉 2 茶匙
麻油 2茶匙

做法

1 瑤柱置小碗內,加開水浸過面,放薑片和紹酒,中火蒸半小時至軟,移出撕成細絲,瑤柱水留用。

2 用冷水沖淨牛肝菌,放在碗內用溫水浸至發大,清洗乾淨附著的泥沙。將牛肝菌切粗粒,將浸汁隔過後留用。

3 猪肉切小粒後剁碎,肥肉也切小粒。

4 將碎猪肉放在大碗內,加入生抽和鹽,用筷子向同一方向攪拌至猪肉黏結,分別加入牛肝菌汁及瑤柱汁各三匙,記住猪肉吸收後方可下第二匙。 加入餘下調味料,繼續攪拌均勻。

5 加入瑤柱和牛肝菌,用手拿起肉團,撻回碗內,重複數次,再加入肥肉,拌勻。

6 將肉餅放在碟內,撥平表面,隔水大火蒸 15 分鐘即可。

c14-bon-appetit-feb1202


Porcini Mushroom steamed Minced Pork

Ingredients

Lean pork  250g
Fatty Pork  50g
Porcini mushroom  40g
Dry scallops  30g
Ginger  2 slices
Shaoxing wine  1 tsp

Seasonings

Soy sauce  1 tbsp
Salt  1/4 tsp
Sugar  1/2 tsp
Shaoxing wine   1 tsp
Pepper  1/8 tsp
Oil  1 tbsp
Cornstarch  2 tsp
Sesame oil  2 tsp

Method

1. Cover dry scallops with water in a small bowl, add ginger and shaoxing wine, steam for 30 minutes over medium heat under soft. Remove and tear into small pieces. Save the remainig juice.

2. Rinse porcini mushroom under cold water, soak in warm water until expand and clean. Use stieve drain the liquid for later use. Cut mushroom into cubes.

3. Mince lean pork and dice fatty pork.

4. Place minced pork in a large bowl, add soy sauce and salt, use chopsticks to stir in same direction until sticky. Add liquid of mushroom and scallop to the mixture 3 tbsp each, 1 tbsp each time, after mixture absorb all the liquid, then add another tbsp. Add the remaining seasonings and mix well.

5. Add scallop and porcini mushroom, used hand to pound the mixture into the bowl, repeat several times, add fatty pork and mix well.

6. Spread mixture evenly into a dish, steam for 15 minutes and serve.