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【簡單煮意】榨菜肉絲蒸節瓜 (無水蒸)

【簡單煮意】榨菜肉絲蒸節瓜 (無水蒸)

榨菜肉絲蒸節瓜

某個星期日睇了吾淑吾食最後一集 – 終極滋味在「五邑」
見到佢煮一款叫「番薯頭菜蒸豬面肉」
覺得配搭好有趣而且做法簡單
但我不喜歡晚餐吃蒸番薯
而且家中無大頭菜
所以我就將佢個食譜改頭換面
變成lionVe的【榨菜肉絲蒸節瓜】
加上用了無水蒸的方法
更能保留食物的原汁原味
這個菜式預備時間15分鐘,蒸10分鐘
簡單快捷啊!

榨菜肉絲蒸節瓜

榨菜肉絲蒸節瓜

【什麼是無水蒸?】
無水蒸就是用最少的水或不加水,利用鑄鐵鍋密封鎖水的特質,將煲內蒸氣鎖住,令煲內保呈高溫發微壓的狀態,逼出食材本身的水分及精華,保留食材的原汁原味。
(ref: 鬼嫁)

材料:(2-3人份,約8件)
節瓜 1.5條
豬肉(柳梅) 150g
榨菜(半舊) 約60g
水 100ml

【醃料】
生抽 3/4湯匙
糖 1茶匙
生粉 2茶匙
紹酒 1茶匙
麻油 少許
白胡椒 少許

做法:
1. 豬肉切絲,用醃料醃15分鐘;榨菜沖洗乾淨後,切絲/切粒,加少許糖調味,然後與豬肉拌勻;
2. 節瓜去皮,切成約1吋厚的圓塊;於表面放上(1);
3. 把(2)平均鋪在鑄鐵鍋,倒入100ml水,然後大火2分鐘(至水滾)→轉小火5分鐘→熄火焗3分鐘(全程不開蓋);
4. 最後加入蔥粒和淋熟油,完成。

備註:
1. 由於完全沒有汁料,而且節瓜不會出水,所以加了100ml水份,水份需因應鍋具大小和特性再作調整啊;
2. 是次無水蒸使用24cm staub的多功能煎炒鍋,可加強鎖水功效;
3. 若改用隔水蒸方法亦可,蒸約10分鐘即成;
4. 我用的是台灣榨菜,不會太咸,故沒有浸水;如使用其他榨菜,需視乎咸度而決定是否需要浸水。

【豬肉切絲】
榨菜肉絲蒸節瓜

【加入醃料醃15分鐘】
榨菜肉絲蒸節瓜

【把榨菜沖洗乾淨後,切絲/粒,加少許砂糖,與豬肉拌勻】
榨菜肉絲蒸節瓜

榨菜肉絲蒸節瓜

【最後把豬肉抓成球狀,放在節瓜上,把節瓜平鋪在鑄鐵鍋,加入100ml水】
註:水份需因應鍋具大小和特性再作調整啊
榨菜肉絲蒸節瓜

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