【酒樓點心食譜】香菇豬肉燒賣 Siu Mai Dim Sum
細個逢星期日朝早同屋企人去飲茶最期待就係細燒賣，而家出到來做嘢星期日仲要早走去飲早茶，不如攞咗我條命去啦！原來...人大距，距離嗰粒燒賣已經咁遠...原來整都唔係好難啫，而且喺屋企整到酒樓嘅食物好有成功感，係咪可以去做師傅喇？
餡料 filling
- 梅頭肉 Pork Collar-butt 350g
- 瑤柱 Dried Scallops 約4粒
- 冬菇 Dried mushroom 5隻
- 馬蹄 Chinese water chestnut 5粒
- 紅蘿蔔 carrot 少許
- 燒賣皮 wonton wrap 30塊
醃料 marinade
- 醬油 Soy Sauce 2茶匙
- 蠔油 Oyster sauce 1湯匙
- 糖 Sugar 半茶匙
- 粟粉 Corn Starch 1湯匙
- 薑汁 Ginger Juice 半湯匙
- 蛋白 Egg White 半隻
- 胡椒粉 Pepper 少許
- 油 Oil 2茶匙
- 麻油 Sesame oil 少許
冬菇醃料 Dried mushroom marinade
- 粟粉 Corn Starch 適量
- 糖 sugar 適量
- 油 Oil 適量
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1
梅頭肉剁碎，瑤柱浸軟切碎；冬菇浸軟切小粒；馬蹄洗淨去皮拍碎；紅蘿蔔礳蓉放燒賣面 grate the pork collar-butt; soak dried scallops and Dried mushroom until they become soft, shred the dried scallops and dice the dried mushroom; Peel the Chinese water chestnut and crush it; Mince carrot
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2
梅頭碎肉加入瑤柱碎拌勻後加入所有醃料，用幾隻筷子攪拌至起膠放回雪櫃備用 Add shred the dried scallops and seasoning into the grate the pork collar-butt, Stir the mixture clockwise until it forms a paste and put into a fridge
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3
醃冬菇 diced the dried mushroom mix with seasons
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4
包燒賣前才把馬蹄和已醃好的冬菇(留起一些放面用)加入拌勻，再攪拌至起膠 Add Chinese water chestnut and some dried mushroom into the mixture and stir until it forms a paste again
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5
水滾後放入蒸籠蒸9分鐘左右 steam for 9 mins with boiling water
