[cantonese Cuisine] Salted Egg Yolk Steamed Meat Pie-a Salty and Fresh Quick Dish

Name: [cantonese Cuisine] Salted Egg Yolk Steamed Meat Pie-a Salty and Fresh Quick Dish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some pork; Some Raw Salted Duck Eggs; Some Chopped green onion and ginger; Some Cooking Wine; Some Soy sauce; Some Oyster sauce; Some White pepper; Some water

by Thin gray

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The amount of Cantonese cuisine is precise and fine, the ingredients are many and clever, the decoration is beautiful and colorful, and it is fresh, refreshing, tender and smooth. It pays great attention to quality and taste, the taste is relatively light, and strives to seek freshness in the clear, and seek beauty in the light. Moreover, it changes with the change of seasons, summer and autumn tend to be light, winter and spring tend to be rich, and the pursuit of color, fragrance, taste, and shape. The taste is clear, fresh, tender, refreshing, smooth, and fragrant; the seasoning is sour, sweet, bitter, spicy, and salty; this is the so-called five flavors and six flavors.
When I was playing QQ restaurant, I saw this salted egg yolk steamed meat cake in Cantonese cuisine. Learn how to do it, adults, children and the elderly will eat well.
The ash is made with homemade salted duck eggs. If you are interested, please click here to view the method of salted duck eggs.

Homemade Salted Duck Eggs please click here

http://home.meishichina.com/space-212369-do-blog-id-100956.html"

Ingredients

[cantonese Cuisine] Salted Egg Yolk Steamed Meat Pie-a Salty and Fresh Quick Dish

1. Prepare the ingredients, minced pork (three parts fat and seven parts lean), raw salted duck eggs.

[cantonese Cuisine] Salted Egg Yolk Steamed Meat Pie-a Salty and Fresh Quick Dish recipe

2. Add minced green onion and ginger to the minced pork, cooking wine, light soy sauce, oyster sauce, white pepper, and water.

3. Add another salted egg white.

4. Stir clockwise evenly. Use a spoon to dig a small hole in the meat filling to prevent the yolk from shifting.

5. Put it in a steamer, steam it for about 15 minutes.

6. After steaming, take it out and pour the soup in the bowl into the pot with water and starch.

Tips:
Add water when stirring the minced meat to make the meat more smooth and tender.

Because the salted egg white is added, there is no need to add salt.