Meicai meat cake(mei cai rou bing )

Meicai meat cake

Introduction:

"Meicai patty is a very classic and common Cantonese dish. I remember when I was a child, Mazi used to make this dish. It doesn't require high technology, but it's very delicious. Now I think of it, I'm really homesick. I finally bought a bag of Meicai in the Chinese supermarket, and we also cut a Meicai Patty. "

Production steps:

Step 1: chop the refined pork, add seasoning and stir evenly;

Step 2: first cut the washed plum vegetables into grains, then press the tip of the knife, cut them in a fan shape and cut them into powder;

Step 3: mix Meicai and minced meat evenly;

Step 4: spread it in a large dish or bowl at the bottom and spread it as flat as possible;

Step 5: heat the pot with water and steam it with water;

Step 6: steam over high heat for 10-12 minutes. If the amount is large, the time will be prolonged accordingly.

Materials required:

Pork: 150g

Meicai minced: 200g

Soy sauce: 1 teaspoon

Sugar: 1 / 2 tsp

Corn starch: 2 tsp

Cooking wine: 1 tsp

Note: first, meat can not be beaten by juicer, can be minced by meat grinder or hand chopped; second, the best proportion of pork fat and lean is thin seven fat three, the taste is ideal, of course, all thin can also be; third, when drying plum vegetables, a lot of sand, first soak for a period of time and then wash, to open each leaf of plum vegetables cleaning, can thoroughly wash. 4、 The ratio of meat to Meicai powder is about meat 4: Meicai 6, so Meicai flavor is heavier; 5. Pay attention to pour sweat when steaming. It is best to use a round pot cover on the top, or use a film that can be heated to seal the bowl or dish surface before steaming.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mei Cai Rou Bing