Steamed meat cake with preserved vegetables: no cooking fume

Steamed meat cake with preserved vegetables: no cooking fume

Introduction:

"Piggy, before the graduation exam, I was so busy that I was in a daze. Sometimes the mother and son can only go to the tea restaurant for lunch. Piggy's usual set meal is nostalgic steamed meat cake. This meat cake is steamed with minced pork, with some horseshoes and preserved vegetables. It tastes delicious but not greasy. It's very delicious. Later, I often ordered this set meal. In my spare time on Sunday, I pondered over this nostalgic steamed meat cake at home and replaced the horseshoe with the lotus root of the season. Piggy said our steamed meat cake is better than the tea restaurant. Maybe because of the affirmation of piggy, I will try all kinds of delicious food diligently. Preserved vegetable is actually dried radish, steamed meat with preserved vegetable to choose a more sweet taste of new preserved vegetable. It's best to eat steamed meat cakes in summer. The ingredients are ready to be cooked. You don't have to suffer from cooking fumes in the kitchen. "

Production steps:

Step 1: choose new preserved vegetables with full meat as far as possible.

Step 2: wash, slice and soak in water for about 10 minutes.

Step 3: drain the water and chop it into preserved vegetables.

Step 4: select the lean part of pork with a little fat, wash and chop it into minced meat.

Step 5: add egg and starch to the minced meat

Step 6: along a direction, stir it evenly until the meat is sticky.

Step 7: wash, peel and chop lotus root.

Step 8: add the chopped lotus root and preserved vegetable into the meat paste, and continue to stir in one direction.

Step 9: put the meat sauce on the plate and press it as flat as possible with a spoon.

Step 10: Boil the water in the steamer and put the plate with the meat sauce in.

Step 11: bring the fire to a boil again and steam for about 20 minutes.

Step 12: remove the plate and serve.

Materials required:

Pork: 250g

Preserved vegetable: 50g

Lotus root: 50g

Egg: 1

Starch: 1 tbsp

Note: 1, preserved vegetable itself has salty taste, even after soaking, the taste is too heavy, so there is no salt. 2. The steaming time is only about, just steaming it. Because the thickness of the sauce is different, the steaming time is different. 3. In order to take a good picture, I added some onion beads, in fact, can not add.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh