Yunnan

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民族风味

彝族捶科锅贴乳饼

Name: 彝族捶科锅贴乳饼 (彝族捶科锅贴乳饼)
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Yunnan
Ingredients: 500g Milk cake; 200g Chicken breast; 100g Pork fat; 100g Ham; 5 Egg whites; 50g Starch; 80ml Chicken stock; 10ml Scallion juice; 10ml Ginger juice; 5g Salt; 80ml Peanut oil

彝族捶科锅贴乳饼

彝族的锅贴乳饼，用羊奶做成的乳饼切片，煎到两面金黄。外酥里嫩，带着淡淡的奶香。大理巍山的乳饼最出名。

准备时间 Prep

45 分钟 min

烹饪时间 Cook

20 分钟 min

份量 Serves

4 人份 servings

总时长 Total

65 分钟 min

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食材 Ingredients

500g

Milk cake

Yi ethnic goat milk curd

200g

Chicken breast

Minced

100g

Pork fat

Minced

100g

Ham

Sliced

5

Egg whites

Beaten

50g

Starch

80ml

Chicken stock

10ml

Scallion juice

10ml

Ginger juice

5g

Salt

80ml

Peanut oil

For frying

📝

烹饪步骤 Instructions

1

Cut milk cake into 5cm x 3cm blocks.

2

Pound chicken and pork fat into paste. Add egg whites and seasonings.

3

Make egg white paste with starch.

4

Brush milk cake with paste, spread chicken mousse, decorate with ham.

5

Steam over low heat for 10 minutes until set.

6

Pan-fry until golden brown on both sides. Serve hot!

💡 烹饪小贴士

Cooking Tips

• 准备工作 / Preparation:
提前将所有食材洗净切好，这样烹饪时会更顺利
Prepare all ingredients in advance by washing and cutting them for smoother cooking
• 火候掌握 / Heat Control:
根据食材特性调整火候，避免过老或不熟
Adjust heat according to ingredient characteristics to avoid overcooking or undercooking
• 调味顺序 / Seasoning Order:
按照盐、糖、醋、生抽的顺序调味，层次更丰富
Season in the order of salt, sugar, vinegar, and soy sauce for richer layers of flavor