Steamed Meat Cake with Mei Cai

Name: Steamed Meat Cake with Mei Cai
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Front leg meat; 150g Dried plums; 1 piece Egg white; A teaspoon Peanut oil; Some salt; Some Chicken noodles; Some Soy sauce; Some Corn flour

by One degree below zero 0511

4.9 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

The steamed meatloaf is very smooth and tender, and the taste is good. The selected plum cabbage will taste very fragrant after being steamed, and it is another meal."

Ingredients

Steamed Meat Cake with Mei Cai

1. Rinse the dried plums with clean water, then soak in water for half an hour, otherwise it will be too salty

2. Wash the forelegs and cut into small pieces, add a chicken powder, cornstarch, oyster sauce, light soy sauce, and chop into meat sauce

3. Take a large clean bowl and put the chopped meat sauce into the pot

4. Knead the dried plums, chop them, and put them in the pot as well. Add an egg white and a teaspoon of peanut oil at the same time

5. Use chopsticks to stir evenly in the same direction

6. Take another clean plate, pour the ingredients in the pot into the plate and spread it out

7. Put the plate in a pot of boiling water and cover, steam for three minutes on high heat, then turn to low heat and continue steaming for seven minutes

8. After steaming, use a fruit knife to cut the meatloaf into eight portions, sprinkle with chopped green onion

Tips:
1. The steaming time should not be too long, so try not to be too thick
2. Add egg white and appropriate amount of peanut oil to stir to make the steamed meat more smooth and tender