| Pork pie with beancurd | |
|---|---|
| Mar 11, 2008 22:59 |   |
 | Materials: minced pork (412 grams), beancurd (100 grams) and one green pepper. Marinade materials: 1 tablespoon seafood sauce, 1 tablespoon rice wine, 1/3 tablespoon salt, 1/2 tablespoon chicken powder, 1/8 tablespoon wihte pepper, 2 tablespoons starch, one egg, 1/2 tablespoon minced garlic, 1/3 tablespoon minced ginger, 1 tablespoon minced spring scallion and 2 tablespoons water. Dressing sauce: 1 tablespoon sesame oil, 1/2 tablespoon minced garlic, 1/3 tablespoon minced ginger, 1 tablespoon minced red pepper, 2 tablespoons oyster oil, 1/3 tablespoon chicken powder, a cup of starchy water and one bowl of water. Step 1 Mix 1 tablespoon seafood sauce, 1 tablespoon rice wine, 1/3 tablespoon salt, 1/2 tablespoon chicken powder, 1/8 tablespoon wihte pepper, 2 tablespoons starch, one egg, 1/2 tablespoon minced garlic, 1/3 tablespoon minced ginger, 1 tablespoon minced spring scallion and 2 tablespoons water with minced pork well  |
| Mar 11, 2008 23:00 | #1 |
| Step 2 Chop beancurd and reduce it to a pulp. |
| Mar 11, 2008 23:01 | #2 |
| Step 3 Mix beancurd pulp with minced pork and stir the mixture clockwise. |
| Mar 11, 2008 23:04 | #3 |
| Step 4 Put the mixture on a plate and make it a square. Then cover it with plastic film. |
| Mar 11, 2008 23:05 | #4 |
| Step 5 Steam the mixture for 20 minutes, take it out and cut it into four pieces. |
| Mar 11, 2008 23:09 | #5 |
| Step 6 Pre-heat one tablespoon edible oil, quick-fry minced garlic, minced ginger and chopped red pepper. Then add one bowl of water and boil them. After boiling, add 2 tablespoons oyster oil and 1/3 tablespoon chicken powder and a cup of starchy water to make dressing sauce. Finally, pour dressing sauce over the pork pie. |
| Mar 11, 2008 23:10 | #6 |
| Just enjoy it! |
| Mar 12, 2008 02:00 | #7 |
| Mmmm, that sounds nice. Alan |
| Mar 16, 2008 05:25 | #8 |
| From the pictures, I would call that a meat loaf, not a pie. The normal meaning of 'pie' is that it must have pastry as a 'bowl' or as a lid, or bioth, though there are a few exceptions where potatoe is used to cover the dish. But whatever we call it, it will taste just the same, and that looks good. Here is a picture of a slice of traditional British pork pie. Very different  |
| Mar 17, 2008 03:04 | #9 |
| Thanks for your lecture, Paul. I always enjoy learning from you. BTW, that British pork pie seems very delicious. Is there a recipe to make it? |
| Mar 18, 2008 05:51 | #10 |
| Icerberg, The recipe for British The Pork Pie Ingredients For the filling 400g/14½oz pork shoulder, chopped 150g/5oz lean smoked bacon, chopped 1 tbsp chopped fresh sage 1 tbsp finely chopped fresh rosemary ½ tsp freshly ground nutmeg ½ tsp ground allspice 2 tsp anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or 2 tsp Worcestershire sauce) salt and freshly ground black pepper For the pastry 450g/16oz plain flour salt and freshly ground black pepper 50ml/2fl oz whole milk 50ml/2fl oz warm water 150g/5¼oz lard, chopped 1 free-range egg yolk, beaten |
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