Steamed meat cake with plum vegetables(cai pu huan li mei cai zheng rou bing )

Steamed meat cake with plum vegetables

Introduction:

"I haven't eaten Meicai for a long time. I've been looking for delicious Meicai before. Once I bought Shaoxing Meicai Gan of a certain brand, and the package said it was crisp and tender. As soon as I ate it, I found that it was even older than my grandmother. I was eating grass roots! I dare not buy it after that. Once on a trip to Decheng, I found a bag of dried plum vegetables from Huizhou, Guangdong. It was really delicious. Although the price was a little higher (higher than meat), I went to buy several more bags. It's used to steam meat cakes. Kids love it. "

Production steps:

Step 1: soak Meicai in water and clean it.

Step 2: cut the tenderloin into small pieces, and chop the plum vegetables.

Step 3: use a knife to chop the meat and plum vegetables together into a meat cake. (chopping meat with a knife is much better than stirring it with a machine. It tastes crispy.)

Step 4: add salt, sugar, cooking wine, soy sauce and flour to the chopped meat. Stir clockwise. Add 2 tbsp of water in several times and stir until the water is completely absorbed.

Step 5: put it in a deep dish and make it into a cake shape with chopsticks. (because when steaming, it will protrude slightly in the middle and lower in the middle. When steaming, the meat cake will be flat.)

Step 6: put water in the steamer and bring to a boil. Steam the meat over high heat for 20-25 minutes.

Materials required:

Sirloin: 5 strips

Mei Cai: half a tree

Salt: 1 / 2 teaspoon

Soy sauce: 1 teaspoon

Sugar: 1 / 2 teaspoon

Cooking wine: 1 teaspoon

Raw meal: 2 teaspoons

Water: 2 tbsp

Corn oil: 2 teaspoons

Note: 1. The meat cake with a little fat is more delicious. Because I don't eat fat meat, I choose sirloin.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Cai Pu Huan Li Mei Cai Zheng Rou Bing