Daging Babi Cincang Kukus dengan Telur Bebek Asin dan Jahe
Hidangan rumahan klasik Kanton yang menampilkan daging babi cincang gurih yang dikukus dengan telur bebek asin yang unik dan jahe aromatik.
01Bahan
- 300g Daging babi cincang (direkomendasikan 20% lemak)
- 1 butir besar Telur bebek asin (telur seribu tahun)
- 20g Jahe
- 3 buah Ubi air (segar atau kalengan), dipotong dadu
- 1 sdm Kecap asin ringan
- 1 sdt Saus tiram
- 1 sdt Anggur Shaoxing
- 1 sdt Minyak wijen
- 1/4 sdt Lada putih
- 1 sdm Tepung maizena
- 2 sdm Air
Nutrisi (per porsi)348kkal
- Protein28,5g
- Karbohidrat8,2g
- Lemak23,1g
Serat 0,4 gNatrium 612 mg
02Cara Memasak
Langkah memasak resep ini masih dalam bahasa Inggris.
- Prepare ingredients: Finely julienne ginger. Peel and dice the preserved duck egg. Finely dice water chestnuts. Keep half of the julienned ginger aside for garnish.
- Marinate pork: In a large bowl, combine minced pork, diced water chestnuts, half of the julienned ginger, light soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, cornstarch, and water. Mix thoroughly in one direction until the mixture is sticky and well combined.
- Form patty and add egg: Transfer the marinated pork mixture to a heatproof dish. Flatten it into an even patty, about 1-1.5 cm thick. Scatter the diced preserved duck egg evenly over the surface of the pork patty.
- Steam: Bring water in a steamer to a rolling boil. Carefully place the dish with the pork patty into the preheated steamer. Cover tightly and steam for 20 minutes.
- Serve: Carefully remove the dish from the steamer. Garnish the steamed pork patty with the reserved julienned ginger. Serve immediately with hot steamed rice.
03Resep serupa
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