Steamed meat cake with preserved vegetable
Introduction:
"Light and not greasy. Children may love to eat. "
Production steps:
Step 1: I use Huizhou Meicai. Plum dishes taste salty. Soak in water for three or four hours.
Step 2: chop the plum vegetables
Step 3: I choose plum head meat. It's only seven points thin, not too fat.
Step 4: chop the meat, try to use your hands, not the machine. Pickled plum vegetables have no flavor. Add salt. Add the right amount of salt, sugar, flour, egg white, soy sauce.
Step 5: put all the ingredients down, stir in one direction, keep stirring, and put in the chopped plum vegetables.
Step 6: add the plum vegetables and stir well
Step 7: the best way is to put the mixed meat into the basin. Try not to make the meat cake thick. If it is thick, the steaming time will be longer and the meat will be very old. Before using an egg white, but I did not throw the yolk, put the yolk in the middle.
Step 8: bring the water to a boil and then put the patty in, so the meat doesn't age.
Step 9: about 10 to 12 minutes! Ready to serve!!!
Materials required:
Egg: 1
Meicai: 150g
Pork: 200g
Appropriate amount: sugar
Salt: right amount
Soy sauce: right amount
Raw powder: appropriate amount
Note: I use Huizhou plum dishes, taste better. If the plum dish is not well chosen, it will directly affect the taste of this dish!!
Production difficulty: ordinary
Process: steaming
Production time: half an hour
Taste: light
Chinese PinYin : Mei Cai Zheng Rou Bing
Steamed meat cake with preserved vegetable
Roast chicken wings with seafood sauce. Hai Xian Jiang Xiang Kao Ji Chi
Spring Festival Banquet: Sichuan spicy sausage. Nian Wei Chun Jie Yan Ke Cai Chuan Wei Ma La Chang
Braised salted fish with soybean. Huang Dou Shao Xian Yu Kuai
Fried cabbage with peanuts. Hua Sheng Mi Chao Yuan Bai Cai
Red bean cake with coconut juice. Ye Zhi Hong Dou Gao
Chinese cabbage and pork dumplings. Chu Wu Chi Jiao Zi Bai Cai Zhu Rou Jiao Zi