腐乳蒸新豬肉餅 | Steamed Omnipork with Fermented Tofu
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腐乳蒸新豬肉餅 x 六十年代筆記
1960年代 ｜ 小時候吃的肉餅是和鹹蛋黃一起蒸的。那時的我覺得鹹蛋黃簡直是頂級美食，內裡有油，又似一個太陽，放入肉餅裡，感覺特別珍貴的。
我媽媽以前用的並非免治豬肉，要買些半肥瘦豬肉，自己剁爛來蒸。她喜歡開玩笑，邊剁邊唱：「蔥菜牛肉剁爛，加些少豉油⋯⋯」小時後我們覺得很搞笑呢！
份量： 6
所需時間：30-45分鐘
材料：
新豬肉 一包
硬豆腐 半磚（壓碎）
腐乳 2 塊（壓成醬）
冬菇 3-4 隻（切粒）
薑汁 2 茶匙
麻油 少許
白胡椒粉 少許
糖 2 茶匙
生抽 1 茶匙
步驟：
將新豬肉與豆腐拌勻。加入一半冬菇粒。
放入薑汁和少許麻油，拌勻。加生抽調味，然後加糖、白胡椒粉。
加入腐乳，拌勻。
將肉餅放上另一個乾淨碟。用匙羹邊沿輕輕推開肉餅，不要用力壓實。另一半冬菇放面。
用大火蒸7分鐘，蒸好可加蔥花。
食譜來源：
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Steamed Omnipork with Fermented Tofu x Home, 1960s
1960s | Pork patties in my childhood were steamed with salted egg yolks. I thought salted egg yolks were such a gourmet food with its satisfying oil on the inside and sunny appearance on the outside. They felt especially precious inside a pork patty.
My mother didn’t use minced pork. She had to buy those half fatty, half lean pork, and mince it herself. At the chopping board, she liked to joke around and sing a well-known tune with reinvented lyrics: “chop up the veggies and beef / add some soy sauce...” As kids, we used to think it was hilarious!
Serves: 6
Total cooking time: 30-45 mins
Ingredients:
1 pack Omnipork
1/2 block firm tofu, mashed
2 pieces fermented tofu, mashed into paste
3-4 shiitake mushrooms, diced
2 tsp fresh ginger juice
Some sesame oil
Some white pepper
2 tsp sugar
1 tsp soy sauce
Steps:
Mix the Omnipork with the tofu. Add half the mushroom pieces.
Add the ginger juice and sesame oil. Mix to combine. Season with soy sauce, then add sugar and white pepper.
Add the fermented tofu. Mix well.
Transfer the mixture onto a clean plate. Rather than pressing hard on it, use the edge of a spoon to gently spread it out. Add the rest of the mushrooms on top.
Steam on high heat for 7 minutes. You can sprinkle green onion before serving.
Recipe source: https://www.youtube.com/watch?v=YwKxlwmpbo0
Did you make this dish? Share your memory about it in the comment box below!