黑松露 豆腐豬肉燒賣
燒賣餡料以豬肉為主，但也可按個人口味，加入自己喜歡的餡料。追求口感的，可加入適量蝦膠；要增加鮮味，可拌入魚蓉。如想創新帶點日式風味，建議於豬肉內加入絹豆腐、洋葱、麻油及木魚粉，最後下適量黑松露醬，味道更香濃
味道富層次 口感更佳
豬肉配豆腐這個食材組合，令人想起營養豐富的家常小菜「老少平安」，Yagura總廚湯均武師傅以此為靈感，將它改良成為日式燒賣的餡料，為了令口感和味道更豐富，他同時加入了洋葱、竹筍及冬菇。調味方面有麻油和木魚粉，味道較傳統菜式更具層次。湯師傅還特別選用了日本絹豆腐，因其質感細緻嫩滑，豆味突出，不怕被肉味掩蓋。吃前可於燒賣上放點黑松露醬，既搶眼又帶濃郁香味，但謹記別多放，否則所有材料的香味都會被搶去。
今次教大家製作的燒賣餡，其實亦可以用來包餃子或作為小籠包的肉餡，喜歡清爽口感的，可多放些蔬菜，例如椰菜絲、韭黃及韭菜等。把所有材料連同調味料完全拌勻，即可開始包製。不過，攪拌豬肉餡時，一定要以同一方向，否則肉餡不易起膠。湯師傅建議用手搓肉餡，可準確掌握其黏度，帶來更佳口感。
湯均武師傅
逸東酒店Yagura總廚湯均武師傅（Takeshi），曾赴日本學藝，最擅長製作手握壽司。
黑松露豆腐豬肉燒賣
Steamed Minced Pork and Bean Curd Siu Mai with Black Truffle
| 材料 | Ingredients |
| 餃子皮 15塊 | Dumpling wrappers 15pc |
| 絹豆腐 150克 | Silk bean curd 150g |
| 豬肉 200克 | Pork 200g |
| 冬菇 50克 | Chinese mushroom 50g |
| 竹筍 50克 | Bamboo shoot 50g |
| 蒜頭 15克 | Garlic 15g |
| 洋葱 1/2個 | Onion 1/2 |
| 薑絲 適量 | Ginger（shredded） some |
| 黑松露醬 適量 | Black truffle paste some |
| 調味料 | Seasoning |
| 調味料木魚粉 1茶匙 | Dried bonito powder 1 tbsp |
| 麻油 1湯匙 | Sesame oil 1 tbsp |
| 日本醬油 2湯匙 | Japanese soy sauce 2 tbsp |
| 糖 1湯匙 | Sugar 1 tbsp |
| 粟粉 2湯匙 | Cornstarch 2 tbsp |
製法
1.豬肉切粒，攪拌成免治豬肉。
Dice the pork, blend them as minced pork.
Dice the pork, blend them as minced pork.
2.洋葱切細碎，加入免治豬肉內。
Chop the onion finely, add them into the minced pork.
Chop the onion finely, add them into the minced pork.
3.加入絹豆腐。
Add the silk bean curd.
Add the silk bean curd.
4.蒜頭磨蓉，放進免治豬肉內。
Grate the garlic, add them into the minced pork.
Grate the garlic, add them into the minced pork.
5.冬菇切細碎。
Chop the Chinese mushroom finely.
Chop the Chinese mushroom finely.
6.竹筍切成小粒。
Dice the bamboo shoot finely.
Dice the bamboo shoot finely.
7.把竹筍碎與冬菇粒放進免治豬肉內，拌勻。
Add the chopped Chinese mushroom and bamboo shoot into the minced pork, mix well.
Add the chopped Chinese mushroom and bamboo shoot into the minced pork, mix well.
8.拌入調味料。
Stir in the seasoning.
Stir in the seasoning.
9.餃子皮上放一小匙餡料，弄成燒賣狀。
Place a small spoon of filling onto the dumpling wrapper, make it into siu mai shape.
Place a small spoon of filling onto the dumpling wrapper, make it into siu mai shape.
10.燒賣面上放薑絲，蒸八分鐘，放點黑松露醬於燒賣上即成。
Put the shredded ginger onto the siu mai. Steam for 8 minutes. Place some black truffle paste onto the siu mai. Serve.
Put the shredded ginger onto the siu mai. Steam for 8 minutes. Place some black truffle paste onto the siu mai. Serve.
小貼士Tips
．冬菇和竹筍與免治豬肉混合前，先吸乾水分。
．Sop up the water of Chinese mushroom and bamboo shoot before mixing them with the minced pork.
．Sop up the water of Chinese mushroom and bamboo shoot before mixing them with the minced pork.
