This is the most versatile thing you can have in your fridge. As I've posted a few recipes using this, perhaps it's only fitting that I explain the method properly. The Chinese is good with mixing pork and seafood in many of their dishes, so if you are a surf and turf junkie this one is for you.
P.S chicken or veal mince are good substitutes for non pork eaters.
you'll need ;
500g pork mince (rump or shoulder please)
200g prawns, minced
7.5 g wood fungus, soaked in hot water for 10 minutes, drained and chopped
2 spring onions, chopped
a knob of ginger, grated
1 egg
dash of soy
dash of salt
dash of sesame oil
3tbs of corn flour
dash of chinese wine
put everything in a large bowl
Mix very well until the mixture is quite bouncy
Ready to be used.
this is now ready to be used for;
beancurd skin rolls
add to fried rice
more recipes using this mixed will be publish regularly.
Hello - where do you purchase wood fungus from? Many thanks
ReplyDeletehello
ReplyDeletethey are available whole or sliced packed in plastic bags, try the dried goods section of the supermarket.
Hihi
ReplyDeleteChanced upon your blog and I love your entries. I am from Singapore and am always trying to learn to cook simple dishes for 2 pax. For this everyday mince, how long can it be kept in the fridge?
If you leave it in the coldest part of your fridge, it will last for 4 to 5 days. Always leave a thin layer of oil/sesame oil over the surface to stop discolouration n germs.
ReplyDeletefirstly i say thanks to share this meat mince recipes.your dishes images are so nice.thanks again to share this.
ReplyDelete