梅菜肉餅

梅菜蒸肉餅
材料:
免治豬肉（豬肉碎） 六兩
甜梅菜 一兩

豬肉醃料:

生抽 一茶匙
糖 半茶匙
粟粉 1茶匙
胡椒粉 少許
生油一茶匙
水 2湯匙(後加)
蛋白 1湯匙

做法:
1. 梅菜用水浸片刻浸出沙粒，若梅菜太醎，用稀鹽水浸泡10分鐘。用水沖淨，揸乾水分，切幼粒備用。

2. 豬肉碎用醃料拌勻。逐少加加入水，順方向攪匀，讓豬肉容易吸收。靜置20分鐘後，拌入醃好的梅菜。

3. 置豬肉碎於淺碟中，稍撥平表面。用筷子平均插幾個孔,置入鑊中隔水用大火蒸約10至12分鐘，熄火，或放飯煲與米齊水蒸至飯熟,，讓豬肉餅留在鑊/飯煲中 5分鐘後，取出即成。

Steamed Pork Patty with Preserved Plums 

Ingredients: 

- 6 ounces of minced pork 

- 1 ounce of sweet preserved plums 

Marinade for Pork: 

- 1 teaspoon of soy sauce 

- 1/2 teaspoon of sugar 

- 1 teaspoon of cornstarch 

- A pinch of pepper 

- 1 teaspoon of cooking oil 

- 2 tablespoons of water (to be added later) 

- 1 tablespoon of egg white 

Instructions: 

1. Soak the preserved plums in water for a short while to remove any grit. If the plums are too salty, soak them in diluted salt water for 10 minutes. Rinse thoroughly, squeeze out excess water, and chop finely for later use. 

2. Mix the minced pork with the marinade ingredients. Gradually add the water while stirring in one direction until the pork absorbs the liquid. Let it sit for 20 minutes, then mix in the prepared preserved plums. 

3. Place the minced pork mixture in a shallow dish and smooth the surface. Use chopsticks to poke a few holes evenly across the surface. Steam in a wok over high heat for about 10 to 12 minutes. Alternatively, you can place it in a rice cooker together with the rice and steam it until the rice is cooked. After steaming, let the pork patty rest in the wok or rice cooker for 5 minutes before serving.