【菲傭好煮意】陳皮馬蹄蒸牛肉餅 Steamed Minced Beef with Dried Tangerine Peel...

1. 陳皮用水浸軟，刮去瓤，洗淨，剁幼粒。  

2. 馬蹄肉洗淨，剁幼粒。

3. 免治牛肉及醃料拌勻，攪拌至起膠（帶黏性），加入陳皮茸及馬蹄粒拌勻。

4. 濕粉皮切粗條，放入滾水略灼，盛起，過冷河，瀝乾水分。

5. 粉皮鋪於蒸碟內，放上免治牛肉，按平，隔水大火蒸 7 分鐘，取出，最後澆上生抽調味，以芫茜裝飾即可。

Method

1. Soak the dried tangerine peel in water to soften. Scrape the pith off. Rinse and finely dice.

2. Rinse the peeled water chestnuts. Finely dice.

3. Mix the minced beef with the marinade. Stir until sticky. Add the dried tangerine peel and water chestnuts. Mix well.

4. Cut mungbean sheets into thick strips. Slightly blanch and remove. Rinse with cold water and drain.

5. Lay the mungbean sheets on a dish. Put the minced beef on top and flatten. Steam over high heat for 7 minutes. Remove. Season with the light soy sauce. Decorate with the coriander. Serve.

小貼士

牛肉沒有用油醃製，吃起來乾硬嗎？

不會！因牛肉拌入水攪拌，肉質濕潤，口感滑嫩！

Does the beef taste dry and tough without marinating in oil?

No. The beef is succulent and tender by mixing it with water.

食譜出處：

《菲傭入廚手記：少油香口菜》

作者：Feliz Chan

出版社：萬里機構．飲食天地出版社

感謝萬里機構出版有限公司授權提供食譜。