Steamed Meat Cake with Egg Yolk(rou bing zheng dan )

Steamed Meat Cake with Egg Yolk

Introduction:

"It's easy to be in a hurry when there are too many people, so steamed dishes should be a good choice. My pot has two steamers, so I usually steam a fish or fish head, with a steamed pork or ribs or meat cake steamed eggs. In this way, two big dishes will come out. This dish is salty and delicious. The minced meat is very fragrant. It's not firewood at all. The eggs are tender and delicious. It's a super delicious meal. You must try what you haven't eaten! "

Production steps:

Step 1: add all the seasonings to the minced meat and make it into a delicious dumpling filling. Peel the preserved eggs.

Step 2: break up the two eggs, add the same amount of water and stir evenly.

Step 3: spread minced meat on the bottom of the bowl, not too thick. Poke a few holes with chopsticks.

Step 4: cut the preserved egg into four pieces, place it in one direction, and put the salted egg yolk in the middle.

Step 5: pour in the egg.

Step 6: wrap with plastic wrap, poke a few holes with toothpick, boil water and steam for 15 to 20 minutes. Simmer for five minutes.

Materials required:

Minced meat: moderate

Eggs: right amount

Pipan: one

Salted egg yolk: one

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Pepper: right amount

Edible oil: right amount

Chicken essence: appropriate amount

Note: later: meat cake steamed eggs under the meat cake, according to their own home tune dumpling filling way, seasoning. You can add vegetables, green beans, corn and carrots to the meat pie. I'm the leftover material of celery lotus root dumplings this time. When you make dumplings, you can deliberately leave some meat stuffing to make this dish. Minced meat tastes salty, so don't put salt in eggs.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Rou Bing Zheng Dan