Chinese Water Chestnut Mushroom Pork Patties 煎肉餅.
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, chinese water chestnut mushroom pork patties 煎肉餅. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
Chinese Water Chestnut Mushroom Pork Patties 煎肉餅 is one of the most well liked of current trending meals on earth. It's simple, it's fast, it tastes delicious. It's enjoyed by millions every day. They are fine and they look wonderful. Chinese Water Chestnut Mushroom Pork Patties 煎肉餅 is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have chinese water chestnut mushroom pork patties 煎肉餅 using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Water Chestnut Mushroom Pork Patties 煎肉餅:
- {Get of minced pork.
- {Prepare of water chestnuts.
- {Take of chinese mushrooms.
- {Get of corn starch.
- {Get of oil.
- {Prepare of sugar.
- {Take of salt.
- {Prepare of fish sauce.
- {Take of little white pepper.
- {Prepare of light soya sauce.
- {Get of chives.
- {Take of dried shrimp.
Steps to make Chinese Water Chestnut Mushroom Pork Patties 煎肉餅:
- Ingredients u need..
- I uses Thai fish sauce coz they taste great n sometimes i cook thai food so quite useful.
- Marinate pork, corn starch, oil, sugar, salt, fish sauce, pepper, soya sauce. (refer amounts from ingredients) *mix with hand in keeping the texture of the meat* cut up mushrooms, shrimp n water chestnut (dont have to chop it too fine, refer to pic~mushroom soak b4 cutting).
- Throw all chopped ingredients in and mix. Make it into balls with a light coating of corn starch..
- Med~high heat with oil in pan. When oil heated, place patties for 2 mins when golden brown, flip and use spatula and press down the patties to make them flat. Change to Medium Heat and flip patties once in awhile to avoid burnt for another 6 mins..
- Done!.
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