干貝鮮參蒸肉餅

本期參活小廚分享給大家的是一道升級版的干貝鮮參蒸肉餅,食材中除了肥瘦相間的豬絞肉之外,還特別加入北海道干貝及新鮮花旗參,蒸好的肉餅鮮嫩多汁,打開鍋蓋的瞬間香味撲鼻,干貝的鮮味和肉的味道完美結合,加上新鮮花旗參淡淡的清香味,非常下飯,將肉汁淋在飯上,讓人忍不住白飯一口接一口!是一道從小到大百吃不厭,有著媽媽味道的經典家常菜。

食材:

新鮮花旗參1支、北海道干貝4粒、絞肉1磅、雞蛋1顆、蔥1支、薑2片

調味料:

蠔油半湯匙、醬油半湯匙、糖1/4茶匙、胡椒粉1/4茶匙、麻油1茶匙、太白粉半湯匙

做法:

1. 北海道干貝加水泡軟,連同泡干貝的水一同放入蒸鍋中蒸軟,撕成細絲備用。

2. 新鮮花旗參切圓片備用。

3. 絞肉放在砧板上,分次加入蔥薑水,用菜刀再剁到有黏性後,放在大碗中,加入干貝水、干貝絲、雞蛋及所有調味料,順著一個方向攪拌均勻至牽絲起筋。

4. 將干貝肉餡放入深盤,表面餔上新鮮參片,上鍋蒸約12分鐘即成。

溫馨提示:

1. 製作肉餅可用去皮五花肉或梅花肉,瘦肉和肥肉的比例最好是8比2。

2. 肉餅平均攤薄在盤中,蒸之前用筷子在表面戳數個洞,可令肉餅熟得更均勻。

This entry was posted in 即時新聞, 最新資訊, 中文 by Hsu's Ginseng Enterprises. Bookmark the permalink.

About Hsu's Ginseng Enterprises

Located in Wausau, Wisconsin, Hsu’s Ginseng Enterprises, Inc. cultivates approximately 1,000 acres of prime ginseng soil to consistently assure you of quality ginseng products. For more than twenty-two years our product line, Root to Health, has continued to expand to include many other herbs and supplements to meet the demand of the enlightened consumers. Our first priority before we present a product to the consumer is quality. We feel that our commitment to quality has created a line of products that are the finest available.

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