蝦醬鹹蛋肉餅蒸飯 Shrimp paste steamed pork patty with Salted Egg

 

中秋前後天氣好好，去大澳逛了一個晚上，看燈籠、吃美味墨魚丸和沙翁，也買了名物蝦膏醬回家。

一打開，香味撲鼻而來，除了炒菜，就學媽媽從前煮的家常菜，用來蒸肉餅。

買來少肥本地豬脢肉，切走筋膜和部份肥肉，再切成小塊，浸清水15分鐘，讓肉吸收一點水份之後，放入攪拌機打碎，再加上鹹蛋白醃過，蒸好的肉餅夠鬆軟，而且啖啖都食到蝦膏，非常惹味，配搭粒粒分明香軟白飯，滋味無窮。

材料：

脢頭肉 300克(20-25%肥肉）

鹹蛋 1隻

白米 1.5杯

蔥花 少許

調味料：

蝦膏醬 2-3茶匙

生粉 1茶匙

清水 3湯匙

生抽 少許

蠔油 少許

紹興酒 1茶匙

黃糖 半茶匙

粗鹽 少許

魚露 半茶匙

芝麻油 少許

甜豉油 少許 薑粉 少許

蒸之前才加入蝦膏醬撈勻，香味在蒸的時候就完全釋放出來

做法：

1 豬肉處理方法，請參考第二段

2 米倒入篩沖洗過，排去所有水份後，用1比1.1的米：水比例，浸泡15分鐘，讓白米吸收水份

3 刮走鹹蛋上石灰，沖水後打入碗，將蛋黃和蛋白分開

4 除蝦膏醬、甜豉油和芝麻油，所有調味料混合好，倒入已打碎的豬肉拌勻

5 大半份鹹蛋白，跟豬肉拌勻，醃30分鐘

6 米飯放入蒸爐蒸15分鐘

7 豬肉跟蝦膏醬攪拌均勻，平均鋪在飯面，中間放鹹蛋黃，放入爐繼續蒸22分鐘，夠鐘後不要打開門，用飾溫繼續蒸2-3分鐘

8 在肉餅上淋上甜豉油和芝麻油，淋上蔥花即成！

*若果要省時間，可到超市買免治豬肉，或者由肉檔代為將肉攪碎

**買來已打碎的豬肉，不用浸水，可以將調味料內的清水份量加倍，讓豬肉碎在醃製時吸收水份，蒸好的肉餅就會鬆軟多汁

***若果是放工下班快手煮，最簡單的做法，就是用飯煲煮飯，水滾起將肉餅放飯面一起煮熟！

米飯粒粒分明，也見到肉餅內充滿肉汁

#肉餅 #bethehomechef #蒸飯 #鹹蛋

Ingredients: 

Fresh pork collar/minced pork 300g (20-25% fat)

Salted egg         1pc

White rice 1.5 cups

Chopped green onion         For decoration

Seasonings:

Shrimp paste sauce 2-3 tsp

Tapioca flour         1 tsp

Water         3 tsp

Soy Sauce         ¼ tsp

Oyster sauce         ¼ tsp

Shaoxing wine         1 tsp

Brown sugar         ½ tsp

Coarse salt                 ⅛ tsp 

Fish sauce                  ½ tsp 

Sesame oil                  ½ tsp 

Sweet soy sauce                 ½ tsp 

Ginger powder              ⅛ tsp 

Steps:

1 For pork processing methods, please refer to the third paragraph

2 Pour the rice into a sieve and rinse it. After draining all the water, use a rice:water ratio of 1:1.1 and soak it for 15 minutes to allow the white rice to absorb the water.

3 Scrape off the ash on the salted eggs, rinse them with water; Crack the egg  into a bowl then separate the yolk and white.

4 Mix all seasonings except shrimp paste, sweet soy sauce and sesame oil, pour in the minced pork and mix well

5 Mix half of the salted egg whites with the pork and marinate for 30 minutes

6 Steam the rice in the steamer for 15 minutes

7 Stir the pork and shrimp paste evenly, spread evenly over the half cooked rice, put the salted egg yolk in the middle, and return to  the steamer, continue to cook for 22 minutes. Do not open the door after the time is up, use the remaining heat to continue cooking for 2-3 minutes

8 Drizzle sweet soy sauce and sesame oil over the meat patty, top with chopped green onion and serve!

*If you want to save time, you can go to the supermarket to buy minced pork, or have the meat stall mince the meat for you.

**If you buy minced pork, you don’t need to soak it in water. You can double the amount of water in the seasonings to allow the minced pork to absorb the water during marinating. The steamed meat patties will be soft and juicy.

***If you want to cook quickly after getting off work, the easiest way is to use a rice cooker to cook the rice, place the pork patty on top when water starts boiling, so the meat cooks with the rice together!