Mei Cai Meatloaf

Name: Mei Cai Meatloaf
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Front leg meat; 100g Mei Cai; 1 teaspoon oil; 1 teaspoon Soy sauce; 3 teaspoons starch; Some chopped green onion; 1 teaspoon granulated sugar

by Flyer

5.0 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

4

There are still some Mei Cai I bought last time, so I will go to the market to sell some pork. Pork is best to be 7 points lean and 3 points fat. Too lean will be dry and oilless, because Mei Cai will absorb some oil, so it won’t taste good. Will be fatty. Mei Cai is relatively salty, so it needs to be soaked in advance. It doesn't need square salt, it tastes just right. Meals are affordable.
Meicai meatloaf is very common in our country. It can be said that it is a Cantonese characteristic, and it is very appetizing. Restaurants, you can often eat at home, and the method is simple, usually steamed.

Ingredients

300g Front Leg Meat
100g Mei Cai
1 teaspoon Oil

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1 teaspoon Soy Sauce

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3 teaspoons Starch
Some Chopped Green Onion
1 teaspoon Granulated Sugar

Mei Cai Meatloaf

1. Prepare materials.

2. Wash and soak plum vegetables for half an hour.

3. The pork is chopped up and then chopped.

4. Wash and chop plum vegetables.

5. Chop the pork and the plum cabbage together.

6. Add light soy sauce, sugar and starch to the meat and mix well.

7. Marinate for half an hour, add appropriate amount of oil and mix well.

8. Press the meat on a plate and steam it on high heat for 30 minutes.

Tips:
1. Meicai is very salty and needs to be soaked. After soaking, the meat does not need to be salted, and the taste is just right.
2. Marinate the meat for half an hour, then add oil, mix well and steam, so that the meat is smoother.