Steamed meat cake with pickles and corn(pao cai yu mi la zheng rou bing zheng rou bing )

Steamed meat cake with pickles and corn

Introduction:

“(。_。 ）Ah, I'm lost. Knowing that if the steamed meat cake is not covered, the soup will overflow, I still forget to tear a piece of aluminum foil to cover it. We have to change the mistake to the one that is in arrears. Put on the new blingbling Blazer for the patty. "

Production steps:

Step 1: prepare the ingredients; cut the corn kernels, chop the pickles, and chop the onion and ginger

Step 2: mince meat with salt, rice wine, onion and ginger in the same direction until slightly gluten

Step 3: add chopped pickles and meat mixture, mix well, and finally mix with corn

Step 4: apply a thin layer of sesame oil to the disc (not necessary)

Step 5: put the meat stuffing into the disc, press it slightly, steam in the steamer for 15 minutes (or 20 minutes in the electric rice cooker)

Step 6: take out and pour out a large amount of soup, then take another pot to boil and thicken

Step 7: turn the meat cake upside down and put it on the plate. Sprinkle with the thickened gravy. Sprinkle with scallion and seaweed. Knead and spread.

Materials required:

Minced meat: 250g

Corn: 1 / 2 Bowl

Kimchi: 1 small dish

Chopped green onion and ginger: 1 tbsp

Seaweed: 1 piece

Soy sauce: 1 tsp

Glutinous rice chili sauce: 1 tbsp

Sugar: 1 tsp

Rice wine: 1 tbsp

Taibai powder water: 1 tbsp

Salt: a little

Sesame oil: 1 tsp

Note: steamed directly on the table more convenient, do not have to flip the plate. Grind the meat until it is slightly stiffened, which helps the meat to coagulate. It's OK to put too much white powder in the stuffing.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Pao Cai Yu Mi La Zheng Rou Bing Zheng Rou Bing