Steamed Minced Pork with Salted Egg . 鹹蛋蒸肉餅

 Steamed Minced Pork with Salted Egg

鹹蛋蒸肉餅

It is one of my hubby's favorite dishes, he often asks for it when it's not on the table for a while.  I love this dish too as it is tasty and so easy to prepare. It takes only a short preparation time, makes it perfect for after work when you crave for a simple home cooked meal. Take it together with rice and a simple plate of boiled vegetables, that sums up a wholesome meal. 

What is a dish of good steamed minced pork? To me, it should be fluffily soft but crispy, and decently seasoned.

這是外子最喜歡的其中一道菜餚，如果有一段時間没煑， 他便説好想吃。我也喜歡這道菜，因為它美味，而且很容易準備。只需很短的準備時間，當您渴望享用簡單的家常菜時，這就最適合不過。即使你下班後，仍可把它配米飯，再多加一盤简單蔬菜，就是一頓可口又健康的晚飯。

怎麽樣的蒸豬肉餅叫好吃呢？對我來說，它應該是鬆化、軟滑得来又彈牙，調味合度就最佳了。

Steamed Minced Pork with Salted Egg

Ingredients:

Pork Shoulder, chopped or minced  300g
Water  60ml
Sugar 1/2 tsp
Light Sauce 1-1/2 tsp

Tapioca or Cornstarch  3 tsp
Dark Sauce 1/2 tsp
Salt   a pinch
Raw Salted Egg, opened   1 pc

Hot Oil/Sesame Oil  a little (optional)

Method:

1. Wash and dry pork shoulder. Slice and hand-chop or mince it with a food processor roughly, not overly fine

2. Put the minced pork in a big bowl, and stir in water bit by bit until it is fully absorbed, and you feel the pork is light when stirring

3. Add in the seasonings and stir in one direction till feeling the friction. Put on gloves and take up the meat and shake it back to the bowl for approx 10 times, and then put onto a deep plate and make it 3/4" to 1" thick. Put the salted egg yolk in the centre and pour the salted egg white around

4. Steam it in a steam oven or a wok at 100C for 12 to 15 minutes

5. Take it out, and sprinkle a little hot oil or sesame oil, Serve hot, ideally with plain rice

Cooking Tips:

1. Pork shoulder is preferably with some fat, so no oil is need before steaming

鹹蛋蒸肉餅

材料： 

豬脢頭肉, 切碎或打碎  300g
水 4 tbsp
糖 1/2 tsp
生抽1-1 / 2 tsp
生粉或粟粉 1. Tbsp
老抽 1/2 tsp
鹽  少許
生鹹蛋, 打開   1 pc

熱油/芝麻油  少許（可免）

做法：

1.洗淨及索乾脢頭。粗切後再手剁 或用機攪碎，但不要細碎才有口感
2. 將碎肉放入一個大碗中，逐少入水，一邊攪拌直至水份完全吸收，攪拌時會感覺肉團愈拌愈輕
3. 加入醃料，向同一個方向攪拌，直至稠身有黏力。戴上手套拿起肉團，然後將其撻回碗中約10次，然後放在深盤上，厚度約為 3/4“ 至1”。將鹹蛋黃放在中間，再倒入鹹蛋白在肉餅四周
4. 用100℃電蒸爐或放鍋中隔水蒸約12至15分鐘
5.取出，淋上少許熱油或芝麻油，趁熱享用；最佳吃法是配米飯

提示：
1. 豬脢頭肉最好帶一些肥肉，蒸之前就不需要加油也夠滑