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Huiji Steamed Minced Meat with Black Fungus

黑木耳蒸肉饼

材料:

  • 汇补精: 30 ml
  • 1汤匙 蚝油
  • 250g 猪肉碎
  • 20g 晒干黑木耳
  • 15g 青葱(切碎)
  • 1汤匙 花雕酒
  • 1汤匙 芝麻油
  • 1茶匙 玉米淀粉
  • ¼ 茶匙 白胡椒粉
  • 15g 姜丝
 

步骤:

  1. 将黑木耳浸在热水中约20分钟
  2. 在一个碗中,加入250g的肉碎,10g的青葱和10g的姜丝。
  3. 加入1汤匙的酱油,1汤匙的花雕酒,1汤匙的蚝油,1汤匙的芝麻油,20ml的汇集补腰精,1茶匙的玉米淀粉和1/4茶匙的白胡椒粉调味
  4. 搅拌均匀,腌约30分钟
  5. 将黑木耳取出,放在盘上。
  6. 将肉饼放在黑木耳上面,然后加5g的姜丝
  7. 蒸约8-10分钟。取出然后撒上剩余的青葱
  8. Remove from steamer and garnish with the remaining chopped spring onions

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