Sunday, 28 December 2014

沙葛腐皮馅饼 ~ Bean Curd Skin with Yam Bean Meat Pie






食谱取自 名食谱@87

沙葛腐皮馅饼

材料 A :
1张淡腐皮/软腐皮

材料 B  :
200g 沙葛 去皮,切粒
120g 猪肉碎
150g 鱼胶

调味料:
1/4小匙
1/2小匙 砂糖
1/2小匙 麻油
1/2小匙 胡椒粉
1大匙 薯粉

做法
1.把材料B和调味料拌均匀,打至起胶质。

2.腐皮剪成5 x 5寸,中间加入适量混合料,包起成圆形,轻轻压扁。

                                           

3.预热蒸炉,把腐皮饼排在蒸盘上,盛入蒸炉,盖上,大火蒸10 ~ 12分钟至熟透,取出,待冷却。

4.锅里烧热适量炸油,放入腐皮饼,大火略炸金黄香脆,捞起,沥干油份,即可切块食用。


Recipe source : Famous Cuisine @ No.87

Bean Curd Skin with Yam Bean Meat Pie

Ingredients A :
1 piece soft bean curd skin

Ingredients B :
200g sweet turnip / yam bean ( peeled and diced )
120g minced pork
150g fish paste

Seasoning :
1/4tsp salt
1/2tsp sugar
1/2tsp sesame oil

1/2tsp pepper
1tbsp tapioca flour


Method :
1. Combine all ingredients B with seasoning , mix until sticky .

2. Cut bean curd skin into 5 x 5 inches , put some mixture on the center of the bean curd skin . Wrap well and form into round shape . Gently flatten become meat pie .

3. Arrange the meat pie in a steaming plate , steam in a pre-heated steamer with covered lid over high heat for 10 ~ 12 minutes till cooked . Remove from heat , leave to cool .

4. Heat enough oil in wok to deep-fry the meat pies until golden and crisp over high heat . Dish our and drain . Cut into pieces and serve hot .


This post is linked to Cook-Your-Books # 19 , hosted by Joyce from Kitchen Flavours .