Steamed meat cake with dried vegetables(mei gan cai zheng rou bing zheng rou bing )

Steamed meat cake with dried vegetables

Introduction:

"Beautify it a little visually, and serve the meat cake with complete color, fragrance and taste."

Production steps:

Step 1: prepare the ingredients; cut the water chestnut into small pieces (irregular), and chop the garlic

Step 2: soak, clean and chop the dried plum vegetables. The color of the wet dried plum vegetables is dark brown and nearly black. After soaking, the color is still dark. When cleaning, the dried plum vegetables should be completely opened to clean the sediment between the leaves.

Step 3: stir fry minced garlic & Meicai in oil pan

Step 4: add soy sauce, rice wine & salt to the meat stuffing, stir in the same direction until it is slightly glutened, and mix with chopped plum vegetables, diced water chestnut and Taibai powder water

Step 5: load the plate, flatten and cover with wax paper (or tin foil)

Step 6: steam for 15 minutes in the steamer (or 20 minutes in the rice cooker), take out and sprinkle with white pepper, chop parsley and spread.

Step 7: coarse or fine? Depending on the taste you like. Coarse (right) still need to chew, there is a bite to the meat; fine (left) close to the lion's head, the upper and lower jaw dish, a dish of meat will automatically spread.

Materials required:

Minced meat: 200g

Dried vegetables: 1 / 2 roll

Water chestnut: 6 pieces of water chestnut

Taibai powder water: 2 tbsp

Garlic: 2

Soy sauce: 2 tbsp soy sauce

Rice wine: 2 tbsp

Sugar: 1 / 2 tsp

Salt: a little

White pepper: moderate

Note: water chestnut can be replaced by diced taro or diced potato. Pay attention to the saltiness of dried vegetables and adjust the amount of salt.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Mei Gan Cai Zheng Rou Bing Zheng Rou Bing