当前位置：洪恩在线 -> 轻松英语 -> 休闲英语 -> 时尚生活
 


 

 

Pork and Fish Rolls

鸳鸯卷Ingredients

250g pork tenderloin, 200g fish fillet, 50g fat, 20g cooking wine, 4g salt, 10g sesame oil, 150g corn-starch, blended with water. 2g scallion (chopped) 2g ginger (chopped), 2g white pepper powder. 200g egg-whites, 200g egg-yolks.

Method:

Mince the pork tenderloin. Mince the fish fillet and fat togerther, place the pork and fishmeat separately on two watermixture, scallion and ginger separately to mix well, then add white pepper powder in the fish fillet.

Mix egg-whites well with a pinch of salt and 50g corn-starch, then mix well egg-yolk with salt.

Heat wok to make egg sheet, first make half egg-white sheet and then make half egg-yolk sheet in one wok, so two colors are in one sheet, spread pork filling on egg-yolk sheet, and fish meat filling on the egg-white sheet. Then roll up from two sides to the middle. Press the roll lightly and put on the plate spread with oil.

Steam roll on the steamer over high heat for 10 minutes until cooked, remove to an other plate, put aside until cool before serving, slice the roll and arrange on the plate.

 

  
 
 

 

鸳鸯卷

原料：

猪里脊肉250克，鲜鱼肉200克，肥膘肉50克；将料酒20克，盐4克，香油10g、淀粉150克和水充分搅匀，葱、姜末各2克，胡椒粉2克，鸡蛋清、黄各200克，面粉糊少许。

制法：

将猪里脊肉剁成末状。鱼肉和肥膘肉一起也用刀剁成茸状。把猪肉末和鱼肉末分放在两个盘里，分别加上料酒、盐等和水以及葱、姜末拌均匀成馅，另外在鱼馅里加入胡椒粉。

将蛋清与一撮盐、50g水淀粉均匀搅拌。鸡蛋黄放在另一只碗中加盐拌匀。

净锅置火上吊鸡蛋皮，先吊半个鸡蛋清皮，再吊另半个蛋黄皮。一张皮两种颜色。把蛋黄皮抹上肉馅，蛋清皮抹上鱼馅。然后从两边向中间卷成卷，轻轻压扁，放入抹油的盘里。

上屉用旺火蒸10分钟即熟，取出放在另一个盘里，凉透切成片码在盘即可。