冬菜用长城牌的，就能做到从小吃到大，妈妈牌冬菜猪肉味道了。猪肉用带肥的上肉，中咀或五花肉都可以，滑嫩不干柴的冬菜猪肉，配饭吃美味极了！
分量：5-6人份
需时：30分钟
材料A：
450克/ 1条 五花肉 (打碎）
100克 冬菜（长城牌）
1汤匙 酱油
3汤匙 水
1茶匙 玉米粉
材料B：
少许 香菜
准备功夫：
1. 冬菜洗去盐分，泡水15分钟，沥水挤干水份
2. 冬菜切幼剁末，加入五花肉碎，剁均匀，移入个大碗里
3. 加入材料A的酱油和水，拌匀
4. 加入玉米粉，拌匀上碟
做法：
1. 把冬菜猪肉放入蒸笼里，大火蒸20分钟
2. 出锅，洒上香菜，趁热享用
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
SUBSCRIBE TO OUR YOUTUBE CHANNEL
Steamed Minced Pork with Dong Cai 冬菜蒸猪肉
Course: MainCuisine: ChineseServings
5
servingsCooking time
30
minutesFor that nostalgic flavor, we use Great Wall brand dong cai, perfectly paired with juicy pork belly.
Ingredients
- Ingredients A
450g pork belly (minced)
100g dong chai (Great Wall brand)
1 tbsp soy sauce
3 tbsp water
1 tsp cornstarch
- Ingredients B
Some coriander
Instructions
- Preparations
- Clean & soak the dong cai for 15 minutes, drain it
- Mince dong cai, add minced pork belly, chop until well mixed, transfer it to a big bowl
- Add soy sauce & water from Ingredients A, mix well
- Add cornstarch & mix, transfer it to a plate
- Steps
- Steam meat patty with high heat for 20 minutes
- Dish out, dress with coriander, ready to serve
Recipe Video
厨房摄影棚 Kitchen Studio For Rent
Add comment