首先對不起大家，這個工具應該是在香港時介紹，可是要突然搬回馬來西亞而擱置。
First, sorry for last sharing about this tool, cos suddenly move to Malaysia, so I’ve stopped to make this.
有了這個容器，而讀者又了解清楚這類乳化肉的成品，就可以有很多食品做出來，例如 ： 上海餚肉，火腿、午餐肉等，也可以自家製，再不需要吃現成的火腿片或罐頭午餐肉了。
When you have this ham maker, and after you more understand about emulsified sausage, you can make lots of meat loaf, i.e. ham, spam, meat loaf etc., no more packed ham and spam.
小型壓肉容器連溫度計 (Ham maker with thermometer)
首先第一個分享做的是越南扎肉，相信讀者應該對扎肉不陌生吧，一定在越南餐廳食過，扎肉在越南有很多食法，用來配麵食、夾法包，又或是做春卷也可以。
First to share to make vietnamese ham. I think many people well known what is vietnamese ham, you must tried it in any vietnamese restaurants; there’re many ways to enjoy this, i.e. sandwiches, noodles or vietnamese spring roll.
扎肉是外國的大型熟香腸 (Mortadella/bologna)的變奏版，大家也是乳化肉做成的, 只是用料比較簡單，只是用上豬肉及調味料，沒有其他額外的材料。
Vietnamese mortadella is the same as mortadella/bologna, both are emulsified sausage, but vietnamese one is more simple, just use pork and seasoning, without other ingredients.
傳統做越肉扎肉是用焦葉包著打好的肉，蒸熟後放涼就可以享用。 但作者這個做法卻是用了外國的Mortadella的做法，以低溫慢煮的方法控溫來做，大家可以試吓吧。
For traditional way to make this, wrap the ham with banana leaves then steam it in a wok, then let it cool down and cut into slices. However, I’m trying to use the method that same as mortadella/bologna, you can try it too.
材料 (Ingredients) ：
豬肉 (Pork Shoulder/butt) – 1kg
蒜頭 (garlic) – 3瓣 (3 gloves)
鹽 (salt) – 15g
糖 (Sugar) – 10g
魚露 (fish sauce) – 10g
香茅 (lemongrass) – 3 pcs
水 (water) – 300ml
胡椒粉 (white pepper powder) – 5g
黑胡椒粒 (Black peppercorn) (optional) – 5g
粟粉 (corn flour) – 20g
蕉葉 (banana leaf) – 2 pcs
做法 (Method) ：
1. 先用香茅滾一鍋水，放涼後，倒入冰模雪成香茅冰
Boil a pot of water with lemongrass for 30 mins, let it cool and pour into a ice cube and freeze it until becomes ice.
2. 豬肉切成小粒，放入攪伴機，再放入蒜頭，第一次打成蓉，不能打得太久，大約2分鐘就可以了
Cut the pork into small cubes, put it into food processor and also put garlic in as well, blend it only 2 minutes becomes little mince pork, don’t blend it too long, the pork will becomes heat.
3. 然後加入其他調味料及香茅冰，打多2-3分鐘，成為糊狀帶黏的質感
Then add other seasonings and lemongrass ice cubes, blend it another 2-3 minutes until the pork becomes smooth and sticky
4. 準備容器，把蕉帶裁剪好容器的呎吋，放入容器，然後把打好的肉小心地倒入容器，用蓋壓實肉，蓋好後放入雪櫃一晚
Cut the banana leaf in the right size of the container and put it into the container, then pour the minced pork into the container, use the lid to press the meat and close it. Then, put the container in the refrigerator for one night.
5. 第二日，準預慢煮器，預設溫度為80°C
Preheat the sous vide cooker on 80°C in the next day
6. 溫度到逹後，放入容器，慢煮3小時，當中需要觀察容器溫度計，看看容器內是否多於70°C, 否則就要加溫吧。
When the temperature reached, put the container and start cooking for 3 hours, make sure the internal temperature must be reach at least 70°C while cooking, otherwise rise up your sous vide cooker temperature.
7. 慢煮好後，把整個容器取出放涼，然後再放入雪櫃一晚，翌日就可以切片享用了。
After cooked, take out the container, let it cool and put the whole container again into refrigerator for one night, then you can enjoy it next day.
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溫馨小廚 