鲜鱼蒸肉饼 Steamed Grouper with Minced Pork

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咸鱼蒸花腩是我们家很喜欢吃的快手家常菜之一,有咸鱼衬托的花腩肉,肥而不腻、特别惹味下饭,儿子也很爱吃这道菜,唯独锺意的渔村纯手工咸鱼,可遇不可求。年轻时只为口慾和果腹,有了小孩后特讲究品质和营养,尤其在这追求健康饮食的时代裡,为孩子慎选食材已是一般妈妈的基本功课。虽然我是个馋妈妈,偶尔也会让孩子放纵饮食,但绝大部份时候对孩子营养均衡的饮食,积极把关着。因此,也常会举一反叁变换食材,喜欢使用差不多一样的食材,变换位置料理,做成家裡的新菜单,就在”咸鱼蒸花腩”到”鲜鱼蒸肉饼”这事上,让原本就对我信心满满的儿子,不吝给予夸张的至高评价,在行动上,他这天加了2次饭喔!  ——米奇瓜

Ingredients

材料

Ingredients

醃料

Marinade

调味料

Seasoning

    Directions

    Step 1

    石斑鱼块洗淨、抹乾水分后,加入醃料涂抹均匀,放置一旁,备用。Rinse the grouper fish fillet and pat dry. Marinate evenly with the marinade ingredients and set aside.

    Step 2

    猪肉末加入所有调味料,拌均后摔打几下呈起胶状,即可装入盘内。Mix minced pork with all the seasoning ingredients until well combined. Beat the mixture a few times until it becomes slightly sticky, then place it in a dish.

    Step 3

    将薑茸均匀涂抹在肉末上,接着将作法1的鱼块放置在肉末上。Spread ginger paste evenly on top of the minced pork, then place the marinated fish fillet from step 1 on top of the minced pork

    Step 4

    放入水开后的蒸锅内,蒸约12分钟。Steam in a steamer for about 12 minutes after the water starts boiling.

    Step 5

    取出鲜鱼蒸肉饼,撒上葱花和淋上滚油,趁热享用。Remove the steamed fish and meat cake, sprinkle chopped spring onions on top, and drizzle with hot oil. Serve hot.

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