August 6, 2021





1. 所有材料洗淨,馬蹄去皮用刀背拍鬆及切碎;蓮藕去皮切碎;芫茜切碎備用。
2. 免治豬肉加入調味料攪拌,加入馬蹄、蓮藕及芫茜沿同一個方向攪拌至起膠,取適當份量搓成球狀,然後輕輕壓扁成小肉餅狀。
3. 燒熱油鍋,將小肉餅放入,用中小火煎至兩面金黃色及熟透即成。

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Healthy living during Beginning of Autumn Solar Term:
“Clear heat and nourish yin, relieve dryness and thirst.”

Water chestnut: Clears heat and promotes fluid production, strengthens the stomach and improves digestion
Lotus root: Clears heat and quenches thirst, nourishes the stomach and yin

Pan-fried Pork patty with Water chestnut and Lotus root
Ingredients: 300g minced pork, 5 water chestnut, 1 section of lotus root, 1 small bunch of cilantro
Seasoning: 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon light soy sauce, 1 teaspoon cornstarch

1. Rinse all ingredients. Peel the water chestnut, pat with the back of a knife and chop into small pieces. Peel the lotus root and chop into small pieces. Chop the coriander for later use.
2. Mix in seasoning with minced pork. Add water chestnut, lotus root and cilantro and stir in the same direction until sticky. Take an appropriate amount and knead it into a ball, then gently squash it into small patties.
3. Heat up the pan with oil, put the small patties in, fry over medium-low heat until both sides are golden brown and cooked. Serve.

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