金瓜肉饼条 ~ Pumpkin Meat Cakes

 

食谱取自 ： Home Menu

金瓜肉饼条

材料 ：

250g 金瓜泥

400g 鱼胶肉

100g 猪肉碎

2棵 青葱 （ 切成葱花）

5粒 小葱茸

1粒 洋葱 （ 切粒 ）

调味料 ：

2茶匙 生抽

1/2茶匙 盐

1/2茶匙 糖

1汤匙 米酒

胡椒粉适量

1/2茶匙 麻油

2汤匙 木薯粉

2汤匙 水

沾液 ：

1粒 蛋白

沾炸粉 ：

100g 面粉

100g 粘米粉

1/4茶匙 胡椒粉

做法 ：

1．金瓜去皮洗干净，切成薄片放入蒸笼里蒸至熟，压成泥状。

2．金瓜泥和所有材料，调味料一同放入大碗中拌均匀。

3．准备8“模型盘，用刷子刷入油，倒入拌好的金瓜鱼胶肉，铺平。

4．预热锅里的水，放入蒸架和金瓜鱼胶肉盘，大火蒸20分钟。

 

5．取出待凉，放进打冰格冷藏1小时，切成条状。

               

6．混合沾炸粉，金瓜条沾上蛋白，再放入炸粉沾满均匀。

7．预热锅里的油，放入金瓜条炸至呈金黄色即可。

 

Recipe source : Home Menu

Deep Fried Pumpkin Meat Cakes

Ingredients :

250g pumpkin puree

400g fish paste
100g minced pork

2 stalks spring onion ( chopped )

5 shallots ( chopped )

1 onion ( diced )

Seasoning :

2tsp light soy sauce

1/2tsp salt

1/2tsp sugar

1tbsp rice wine

pepper to taste

1/2tsp sesame oil

2tbsp tapioca starch

2tbsp water

Dipping :

1 egg white

Deep fried mixture :

100g flour

100g rice flour

1/4tsp pepper

 

Method :

1. Peel and clean pumpkin , cut into thin slices , steam till cooked , mash into puree .

2. Put pumpkin puree , all ingredients and seasoning in a bowl , mix well .

3. Prepare a 8” mould , brush with oil , add in (2) , spread out evenly .

4. Heat water in a wok , put in steaming tray and steaming mould , steam for 20 minutes at high heat .

5. Dish up and leave to cool , keep in freezer for 1 hour , cut into long strip .

6. Mix well deep fried mixture . Coat pumpkin strip with egg whites , then coat with deep fried mixture .

7. Heat up oil , deep fry pumpkin strips till golden brown .

 

 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe ( Bake for Happy Kids )and  Mui Mui ( My Littlle Favourite DIY ) and hosted by Eileen ( Eileen 's Dairy ).

 

                                   

                                   

also linked to  " My Treasured recipes #3 - Taste of Autumn ( Oct / Nov 2014) " hosted by Miss B of Everybody Eats Well in Flanders, co-hosted by Charmaine of Mini Bakery House.

And it's also linked to Cook-Your-Books # 17 , hosted by Joyce from Kitchen Flavours.