出面賣緊幾百蚊，自己整成本百幾only❤️🔥好耐冇整過，對上一次整已經2021年🥹應該要煮多啲！實在太正！肉餅吸收唒蟹汁蟹膏精華，再加埋花雕酒香，送飯一流呀🤤
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❤️🔥花雕膏蟹蒸肉餅📝食譜
烹調時間⏱30分鐘
🔸材料🔸
膏蟹 1隻
免治梅頭豬肉 250g (3成肥)
花雕酒 1茶匙
🔸醃料🔸
水 4湯匙
生抽 2茶匙
花雕酒 1茶匙
麻油 半茶匙
砂糖 1茶匙
生粉 2茶匙
胡椒粉
🔹做法🔹
- 免治豬肉加水攪勻吸收水份；加入其餘豬肉醃料，向同一方向拌勻至帶黏性；醃30分鐘
- 反轉膏蟹，用刀刺入蟹心，剪走蟹奄；揭開蟹蓋，清除蟹鰓蟹心蟹胃，將蟹身一分為二，盛起蟹膏；牙刷清潔乾淨蟹殻，蟹鉗用刀背拍裂
- 免治豬肉放上蒸碟鋪平；鋪上蟹膏和蟹件，疊上蟹蓋；淋上花雕酒，大火蒸約15-20分鐘（視乎膏蟹大小）
- 灑上蔥花，淋上熱油和蒸魚豉油花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
1 crab
250g minced pork shoulder (30% fat)
1 tsp shaoxing wine
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
4 tbsp water
2 tsp soy sauce
1 tsp shaoxing wine
½ tsp sesame oil
1 tsp sugar
2 tsp cornstarch
White pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Stir water into minced pork until absorbed. Add remaining marinade, stir until sticky, then marinate 30 mins.
- Flip crab, pierce and trim. Remove shell, innards and roe; cut crab in half. Scrub shells, crack claws.
- Spread pork on a steaming plate, add roe and crab pieces, cover with shell. Add shaoxing wine. Steam on high heat 15–20 mins (per crab size).
- Garnish with scallions, drizzle hot oil and steamed fish soy sauce. Ready to serve.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
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