Steamed meat cake with salted egg and leek

Steamed meat cake with salted egg and leek

Introduction:

"I've been afraid to add some green in the meat pie, and worry about steaming out the yellow brown green? However, leek dumplings have always been green, stew boiled for 15 minutes spa, leek may also hold up?! Failed Big deal, a person stealthily eat baa, hey, hey, sure enough. It should be the salted egg white that has made a great contribution to the preservation of the green and beautiful green leeks. "

Production steps:

Step 1: prepare materials; chop leeks, lay salted eggs and wash away the outer layer of sediment

Step 2: crack and flatten the onion and ginger, add a little water, knead and soak

Step 3: stir the minced meat with onion and ginger water until it is slightly glutened. Add seasoning and mix well. After glutening, the protein between the meat and the meat is pulled out, and the viscosity is pulled out.

Step 4: add chopped leek, salted egg yolk and slice the meat (the raw salted egg yolk is granular and can be sliced)

Step 5: press the meat stuffing into a plate, arrange the egg yolks and cover them with aluminum foil

Step 6: steam in the steamer for 15 minutes (or 20 minutes in the electric cooker), take out and sprinkle with a little sesame oil, cut into pieces and serve.

Materials required:

Minced meat: 200 ~ 250g

Salted egg: 1

Leeks: 1 bunch

Onion and ginger water: 2 tbsp

Rice wine: 2 tbsp

Sugar: 1 / 2 tsp

White pepper: moderate

Salt: appropriate amount (according to salted eggs)

Note: which is better to add onion and ginger water or onion and ginger powder to meat stuffing? To be honest, each is good at it. However, onion and ginger powder are excellent antioxidants, and eating more is good for health. The saltiness of different brands of salted eggs is very different, so it can be tested by dipping your fingers when beating eggs.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh