這道經典的廣東家常菜是魷魚蒸肉餅（Steamed Pork Patty with Squid）。
標題：經典廣東家常菜：魷魚蒸肉餅食譜（附中英對照） | Steamed Pork Patty with Squid Recipe
摘要：魷魚蒸肉餅是一道極具風味的傳統廣東家常菜。肉餅口感彈牙，配上惹味的乾魷魚粒，送飯一流。本文提供詳細的中英對照食譜與製作步驟。
正文內容：
這道經典的廣東家常菜是魷魚蒸肉餅（Steamed Pork Patty with Squid）。
材料 Ingredients：
- 免治豬肉 (肥瘦比例 3:7)：300克 (Ground pork, 30% fat)
- 乾魷魚：半隻 (Dried squid)
- 蔥花：適量 (Chopped green onion)
- 生抽（醬油）：1湯匙 (Light soy sauce)
- 蠔油：1茶匙 (Oyster sauce)
- 糖：半茶匙 (Sugar)
- 生粉（太白粉）：1茶匙 (Cornstarch)
- 胡椒粉：少許 (White pepper powder)
- 清水或凍水：2湯匙 (Water)
- 生油：半茶匙 (Cooking oil)
做法 Instructions：
- 處理魷魚：將乾魷魚用清水浸軟（可提前浸泡數小時），撕去外膜，洗淨後切成小粒或細條。(Soften the dried squid in water, remove the outer membrane, wash, and cut into small pieces or thin strips.)
- 醃製豬肉：將免治豬肉放入大碗中，加入生抽、蠔油、糖、胡椒粉、生粉和清水。順著同一方向大力攪拌至肉質起膠（產生黏性），這樣口感才會彈牙。(Place the ground pork in a large bowl, add light soy sauce, oyster sauce, sugar, white pepper powder, cornstarch, and water. Stir vigorously in one direction until the meat becomes sticky and forms a paste for a bouncy texture.)
- 欣賞/加入魷魚：把切好的魷魚粒加入肉碎中拌勻，最後加入半茶匙生油鎖住肉汁。(Mix the diced squid into the minced meat, and finish by adding half a teaspoon of cooking oil to lock in the juices.)
- 整形：將拌好的肉餅放在深盤子中，用手或湯匙輕輕抹平，中間可稍微壓薄一點，以確保蒸的時候容易熟透。(Place the mixed meat patty on a deep plate, gently flatten it with your hands or a spoon, and press the center slightly thinner to ensure even cooking.)
- 蒸煮：大滾水入鍋，用大火隔水蒸約 10 至 12 分鐘至完全熟透。(Place in a steamer with boiling water and steam over high heat for about 10 to 12 minutes until fully cooked through.)
- 調味上桌：出鍋後灑上蔥花，淋上少許熟油和蒸魚豉油（或生抽）即可食用。(Garnish with chopped green onion, drizzle with a little hot oil and steamed fish soy sauce or light soy sauce before serving.)
標籤 Tags：
#魷魚蒸肉餅 #SteamedPorkPatty #廣東菜 #CantoneseCuisine #家常菜 #HomeCooking #中英對照 #Recipe