1. Prepare the ingredients
2. Cut the shiitake mushrooms into fine cubes, the smaller the better; separate the egg whites from the yolks
3. Gather all the ingredients except the egg yolk into a bowl, and serve with salt, cooking wine, soy sauce, and oil consumption. If time permits, it can be marinated for 20 minutes. You can also omit the pickling process if you are in a hurry.
4. Leave the egg yolk outside first, don't put it in the meat. If possible, keep the egg yolk as complete as possible!
5. Stir the ingredients in the bowl in one direction. After about five minutes, the ingredients will gradually become stronger. This process can make the steamed meat not too loose and easy to grip.
6. Take a plate, preferably a large and shallow plate. Place the minced meat on the plate, and use clean hands to spread the minced meat on the bottom of the plate as much as possible.
7. If you don't like to eat eggs, you can just put the finished product of the previous step and steam it on the pot. If you don't want to waste this egg yolk, go to the next step.
8. In the center of the meat filling, a shallow hole is recessed for the C position of the egg yolk to debut.
9. When the family is neat and tidy, that's when they can be steamed in the pot. In a pot on cold water, steam on medium heat for 20 minutes.
10. Turn off the fire after 20 minutes. Take protective measures first to avoid burning your hands. Pour out the excess water dripping on the plate. If you are worried about the meatloaf falling off, use chopsticks or a spoon to stop it.
11. After being out of the pan, first evenly sprinkle some freshly chopped green onion on the top, and finally evenly pour a spoonful of sesame oil on the surface of the meatloaf to complete it!
Tips:1. Vegetable ingredients do not have to be corn and shiitake mushrooms, you can delete them according to your actual situation, such as: peas, lotus roots, carrots, bamboo shoots, and even potatoes. It is best to avoid green leafy vegetables, such as cabbage, rape, etc.
2. If you don’t like to eat eggs, you can use starch instead of egg whites to achieve the same effect (bonding meat filling); you can also use quail eggs instead. In the same way, make multiple small holes in the meatloaf before steaming and disperse it. Just open it.
3. The steaming time does not have to be 20 minutes, it depends on the actual situation of the individual. If you like to eat liquid eggs, you can take about 15 minutes; if the plate is deeper and the ingredients are thicker, it is recommended that 20 minutes is better, otherwise you can reduce the time appropriately.
4. If you are in the dormitory, you can make it with the simplest rice cooker without wok, induction cooker and other equipment. It's just that the rice is easy to pound the pot. When steaming at the same time, do not use too much water in the rice to avoid the meatloaf on the basket when it boils upwards.
