Home made meatloaf(zai jia qing song zuo zi zhi rou gao )

Home made meatloaf

Introduction:

"Meatloaf and meatball are a pair of close companions. They are almost inseparable. They are present at all banquets. We are usually afraid of trouble. We usually buy ready-made ones in the vegetable market and supermarket. In fact, we can easily make them at home. As long as we have a good proportion, they are much more delicious than those sold outside. It's also very simple. The key is to have real materials and rest assured! "

Production steps:

Step 1: ingredients (one less egg). The ratio of fat to lean was 6:4

Step 2: mince ginger, mince lean meat and shred fat meat.

Step 3: add minced ginger, salt, cooking wine, pepper, 3 egg whites and 1 liang starch to the meat filling and mix well. 3 egg yolks.

Step 4: cut open a fresh-keeping bag and spread it on the cutting board. Pour the meat stuffing on the fresh-keeping bag and press it tightly with hands.

Step 5: shape it with a knife, chop it gently and press it on the meat.

Step 6: wipe water on the knife, tilt the angle, and scrape the surface of the meat back and forth.

Step 7: fold up the four sides of the bag. (tighten slightly to avoid scattering during steaming)

Step 8: put it on the steaming grid for steaming.

Step 9: bring the water to a boil, cover and steam for 15 minutes. (it depends on the thickness of the meatloaf)

Step 10: break up the egg yolk, open the fresh-keeping bag on all sides, apply the egg liquid onto the surface of the medium cooked meat cake with a brush. (I use my hand directly)

Step 11: don't fold the fresh-keeping bag any more, open it and continue to cover the pot and steam for 3 minutes until the yolk solidifies.

Step 12: the steamed meat cake will peel off the film with a slight shake, slice it after cooling, steam it with meatballs and vermicelli, or eat it in hot pot.

Materials required:

500g: pork

Eggs: 3

Starch: 50g

Ginger: moderate

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Note: 1, fat must be cut into thin, fat thin ratio of 6:4, I think steaming out just right, sold outside too fat. 2. The proportion is generally: 1 jin of meat, 3 egg white, 1 liang of starch, the meat cake will never be scattered. 3. The stuffing must be compacted to avoid voids or spills. 4. The surface of meat filling should be scraped as flat as possible, and the thickness of egg yolk should be uniform and beautiful only when it is steamed.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zai Jia Qing Song Zuo Zi Zhi Rou Gao