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

Steamed Meat Cake with Egg Yolk

Introduction:

Production steps:

Step 1: cut the pork and fat into pieces with a knife; chop the lean meat into meat paste and mix evenly; remove the shell and mud line of fresh shrimp and cut into pieces; soak the mushrooms in warm water, squeeze the water and cut into pieces;

Step 2: pour the above three raw materials into a large bowl, add salt, soy sauce, cornmeal, chicken essence and oil, add a little water, and stir with chopsticks;

Step 3: spread the mixed meat evenly in the small bowl, press the middle out of the shallow nest by hand

Step 4: knock in an egg respectively

Step 5: steam for about 10 minutes!

Step 6: cook the noodles, put the steamed eggs on the meat cake, and the delicious steamed egg powder will be ready

Materials required:

Pork: moderate

Fresh shrimp: right amount

Lentinus edodes: right amount

Eggs: right amount

Salt: right amount

Soy sauce: moderate

Raw powder: appropriate amount

Chicken essence: appropriate amount

Oil: right amount

Water: moderate

Note: * adjust the steaming time according to the amount of raw materials. I'm most worried about the bad taste and dryness of the steamed meat. The following secret is from the Internet --- how to make the steamed meat more moist: the ratio of fat to lean is 3:7. Generally, meat filling is made by chopping the fat and lean meat together. If the fat and lean meat are chopped together, the steamed meat cake will have a layer of floating oil on it, and the meat cake itself will not be moist enough. If the fat and lean meat are treated separately, and the fat meat is not cut into stuffing, but cut into grains, mix well with the lean meat stuffing, and add ingredients, the steamed meat cake will be more fragrant, greasy and moist. In addition, adding raw meal is also very important!

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Rou Bing Zheng Dan