一滴水都冇加！完全零技巧！唔使自己包嘅灌湯包🥸呢排日本IG好興用餃子皮整千層麵！但我覺得太多皮，麵粉味比較重🫣所以整咗灌湯包version❤️‍🔥

見屋企仲有蟹粉就加埋，金黃蟹粉湯汁超正🥹如果冇都可以skip!!! 唔想用大鍋，用碗仔整小籠包都好正！
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❤️‍🔥爆汁蟹粉灌湯包📝食譜
烹調時間⏱20分鐘

🔸材料🔸
免治豬肉(3成肥) 300g
娃娃菜 1棵
薄餃子皮 8-10片
薑 3片
蔥 1棵切段

🔸醃料🔸
薑蔥水 50ml
生抽 2湯匙
麻油 1茶匙
紹興花雕酒 1茶匙
胡椒粉
蟹粉 3湯匙

🔹做法🔹

1. 薑蔥加入50ml水按壓拌勻，隔出水份；免治豬肉醃30分鐘
2. 大鍋抹油，放入娃娃菜，加入免治豬肉攤平，可鋪上額外蟹粉；放上浸濕的餃子皮，大火蒸10分鐘
3. 放上額外的蟹粉，大火蒸5分鐘；加入薑絲，灑上蔥花即成
   

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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Minced pork (30% fat): 300 g
Baby cabbage: 1 head
Thin dumpling wrappers: 8–10 sheets
Ginger: 3 slices
Scallion: 1 stalk, cut into sections

𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Ginger-scallion water: 50 ml
Soy sauce: 2 tbsp
Sesame oil: 1 tsp
Shaoxing wine: 1 tsp
White pepper
Crab roe: 3 tbsp

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

1. Add ginger and scallion to 50 ml water, squeeze and mix well; strain the liquid. Marinate minced pork for 30 mins.
2. Arrange baby cabbage in a greased pot, spread marinated pork evenly on top. Layer with extra crab roe if desired. Cover with dampened dumpling wrappers and steam on high heat for 10 mins.
3. Add extra crab roe, steam on high heat for 5 mins. Garnish with shredded ginger and chopped scallions.
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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✨
https://istidiningtable.com

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食譜 #小籠包 #晚餐