Mustard meat cake(zha cai rou bing )

Mustard meat cake

Introduction:

"In the past, the most common steamed dishes at home were steamed meat cakes. All kinds of steamed dishes, such as mushrooms, salted eggs, salted fish and so on, were steamed together. Today, we have a different way to eat them. The inner layer of the meat cake is still so fresh and juicy. The difference is that the outer layer still has a little burnt aroma. After pouring the sauce, it's more tender and fragrant. Occasionally, we change the way to eat them for our own meal It's great to add something new to the table. "

Production steps:

Step 1: raw materials (chopped ginger and scallion, washed with mustard)

Step 2: mince the pork.

Step 3: add onion, ginger and mustard.

Step 4: add salt, sugar, soy sauce, oyster sauce and pepper.

Step 5: mix well and beat the minced meat in one direction to make it strong.

Step 6: set the oil in the pan, turn the minced meat into meat balls over low heat, and then fry it in the pan.

Step 7: fry both sides until golden brown, add some boiling water, cook for a while, when out of the pot, use the right amount of raw powder to make a sauce, then serve.

Materials required:

Pork: 350g

Pickled mustard: 70g

Onion and ginger: 30g

Oil: right amount

Salt: 1 teaspoon

Raw soy sauce: 1 tbsp

Oyster sauce: 1 tsp

Pepper: a little

Sugar: 1 teaspoon

Note: 1. I feel that the minced meat made by machine is not as good as that made by hand. The minced meat made by hand is chewy. If time and physical strength permit, it is suggested to make minced meat by hand. It tastes more delicious. 2. This kind of meat cake can draw inferences from one instance, such as adding mustard tuber, mushroom, corn and any other accessories, the taste is so good, and also rich in nutrition. 3. When frying, don't make the meat cake too thick, otherwise it's hard to mature. It's suggested to fry it slowly over medium low heat.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zha Cai Rou Bing