山竹牛肉 steamed beef balls with soya sheet

Ingredients:

7 oz beef, 1 oz fat pork, few pieces fried tangerine peel or chinese parsley, 1/2 piece soya sheet (fui-pei 腐皮)

Seasoning:

1/2 teaspoon bicarbonate of soda, 1/2 teaspoon salt, 1/2 teaspoon MSG, 2 teaspoons sugar, 2 teaspoons corn flour, 1/4 teaspoon pepper, 1/4 teaspoon sesame seed oil, 1 tablespoon light soya sauce, 3 tablespoons oil, 4 tablespoons water.

Method:

  1. Wash and mince beef, mix with soda and water, then add in the rest of the seasonings.
  2. Cook fat pork in water, drain and dice finely; soak tangerine peel until soft, chop finely. (If parsley is used, chop it up finely).
  3. Add diced fat pork and tangerine peel (or parsley if used) to minced beef, mix well and put in fridge for 6-8 hours.
  4. Wipe soya sheet, deep fry and soak well.
  5. Form 10-12 beef balls, place over prepared soya sheet and steam over a high heat for 8 minutes.
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