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

食谱取自 ： 名食谱@第87期

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 盐
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 .