Steamed Meat Patties with Plum Vegetables and Salted Eggs
1.
Prepare the minced meat and put it in the container. Chop the green onion, and finely chop the ginger.
Soak the Mei Cai in water for 2 hours in advance to remove the excess saltiness. After washing the mud and sand, cut into granules, blanch it in boiling water for about 1 minute, remove it, drain it, and fry it in a pot (don’t put oil, just dry it), so it’s delicious.
Peel the salted egg.
2.
Dice the salted egg.
Note: If the salted egg is too salty, the amount of salted egg can be reduced, or some salted egg protein can be reduced.
3.
Add in the minced meat, light soy sauce, oyster sauce, sugar, sesame oil, Huadiao wine, minced ginger, chopped green onion and corn starch.
4.
Stir until the hands are glued.
5.
Add the fried plum and chopped salted egg.
6.
well mixed.
7.
Take a darker plate, place the sauce meat pie filling on the plate, and gently flatten it.
8.
Use your fingers to poke holes evenly on the meatloaf to make it easier to ripen when steaming.
9.
After poking, it looks a bit like briquettes.
10.
Put it in a steamer or rice cooker and steam for 20-25 minutes after SAIC.
Tips:
If you like a slightly softer taste, you can add half an egg to achieve a softer effect.
