Steamed meat cake with celery(xiang qin xian wei zheng rou bing )

Steamed meat cake with celery

Introduction:

"Celery is very nutritious. 100g celery contains 2.2g protein, 8.5mg calcium, 61mg phosphorus and 8.5mg iron. The protein content is twice as high as that of common fruits and vegetables, and the iron content is about 20 times as high as that of tomato. Celery is also rich in carotene and vitamins, which are very beneficial to human health. And celery leaves and stems contain volatile mannitol, unique fragrance, can enhance appetite, but also has a health function. The main ingredients of this dish are pork and celery, with fresh shellfish, shrimp, white jade mushroom and chicken soup. The taste is delicious. White jade mushroom is put on the meat stuffing, which is very fresh and lovely. The mushroom is delicious, and the fresh shellfish and shrimp are delicious. The celery in it is a little crispy, and the light celery smell is delicious

Production steps:

Step 1: fresh shellfish and shrimps

Step 2: the frozen chicken soup is cut and differentiated

Step 3: remove the roots and wash the mushrooms

Step 4: put a little peanut oil in the pot, stir fry the white mushroom, add onion and ginger, add chicken soup and salt to taste

Step 5: stir fry the white jade mushroom and put it in a bowl

Step 6: Chop pork into mud, add ginger, a little delicious soy sauce and chicken soup, and finally add a little water starch to stir in one direction

Step 7: remove the roots and leaves of celery, wash and chop

Eighth step: shrimp head off skin, pick shrimp shrimps line, cut the pieces, add salt and Baijiu to the fresh shellfish.

Step 9: Chop red pepper and green onion

Step 10: Chop celery

Step 11: Chop celery and minced meat, add salt and mix well, then add fresh shellfish, shrimp, pepper, a little sesame oil and mix well

Step 12: pour the mixture into a bowl and smooth with a spoon,

Step 13: finally, add the white mushroom, steam it over medium heat for about 10 minutes. The time depends on the amount of stuffing. After steaming, you can use chopsticks to see the degree of maturity

Step 14: add chicken soup and a little water to boil, add red pepper to boil, and season with salt

Step 15: pour the boiling broth into the steamed meat stuffing and sprinkle with a little scallion

Materials required:

Celery: 90g

Pork: 100g

Fresh shellfish: 80g

Shrimp: 2

White mushroom: 90g

Red pepper: right amount

Chicken soup: right amount

Scallion: right amount

Ginger: right amount

Pepper: right amount

Sesame oil: appropriate amount

Starch: appropriate amount

Soy sauce: right amount

Salt: right amount

Peanut oil: right amount

Note: cut the celery finely, add a little water starch into the meat stuffing, and stir it in one direction to make it taste good. The meat cake can't be too thick, and it doesn't taste good after steaming for a long time

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xiang Qin Xian Wei Zheng Rou Bing