呢排日日都俾大寶冰室肉餅飯洗版🙂↕️想食✅全亞洲最優秀嘅肉餅飯✅味蕾炸彈✅元朗大師級肉餅工匠嘅手工之作✨又唔想排隊就喺屋企自己整！即叫即煎，都算大件夾抵食架🤣
煎過肉餅先發現原來好需要耐性！好佩服大寶冰室廚師每日都煎咁多塊仲keep到水準🥹
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❤️🔥大熱土魷煎肉餅飯📝食譜
烹調時間⏱20分鐘
🔸材料🔸 (4大塊)
免治梅頭豬肉 350g (3成肥)
土魷 1-2隻
馬蹄 5粒切粒(可省略)
水 2湯匙
雞蛋 1隻
🔸醃料🔸
生抽 2茶匙
蠔油 1茶匙
生粉 2茶匙
紹興酒 1湯匙
砂糖 1茶匙
胡椒粉
🔹做法🔹
- 土魷浸軟；除去中間軟骨和紫色薄膜，撕走嘴部，切粒
- 免治豬肉先用醃料醃30分鐘，加入土魷和馬蹄粒混合；逐少加入水和雞蛋至吸收
- 下油開鍋，放入豬肉，用鑊鏟壓扁；中小火煎至一邊金黃才翻面，繼續壓平煎熟，上碟；伴白飯，太陽蛋和甜豉油享用
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Minced pork (30% fat): 300g
Dried squid: 1 px
Water chestnuts: 4, diced (optional)
Water: 2 tbsp
Egg: 1
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Soy sauce: 2 tsp
Oyster sauce: 1 tsp
Cornstarch: 2 tsp
Shaoxing wine: 1 tbsp
Sugar: 1 tsp
White pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak dried cuttlefish until soft, remove cartilage, dice.
- Marinate minced pork for 30 mins, mix with cuttlefish & water chestnut dices; gradually add water & eggs until absorbed.
- Heat oil, add pork mix, flatten with spatula; pan-fry over medium-low heat until golden on one side, flip, flatten again, cook through. Serve with rice, sunny-side up egg & sweet soy sauce.
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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://shorturl.at/YyJ3x)
▪️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
IG👩🏻🍳 https://instagram.com/kiuu922
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_中式飯麵
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