Steamed pork cake with dried scallops and yam recipe-Chinese Food-best chinese food recipes-cooking food

Steamed pork cake with dried scallops and yam

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Steamed meat cake is a simple and nutritious Kwai Chi. Even those who do not have the foundation of cooking can be easily competent. The only elegant thing is the collocation of ingredients. The steamed meat cake is not only nutritious and delicious, but also soft and tender without firewood. Today, I'd like to share with you a enhanced version steamed meat cake. With yam and egg white to add tenderness and shape to the meat quality, the addition of scallops also adds unique flavor. Even without seasoning, it's delicious.

Cooking ingredients

vegetable oil:moderate amount

Cooking Steps

Step1:Dry scallops are soaked in water. If there is no scallop, it can also be replaced by shrimp skin, whitebait, etc.

Step2:Shred the soft scallops.

Step3:Wash and slice the tenderloin, then dice it.

Step4:Cut the shallots.

Step5:The yam is peeled. Dip your hand in white vinegar. It won't itch when you peel it again.

Step6:Cut into small pieces and pour into the cooking cup.

Step7:Add the diced meat and the separated egg white. Egg white can give the meat cake a smooth and tender taste. If the baby is allergic to egg white, it can not be added.

Step8:Stir well together. Stir as much as possible until the yam mucus is fully released. This will not only be easy to form, but also make the taste more sticky and smooth.

Step9:In a plate. Mix in scallops, scallions and starch. Because there are scallops in it. There is no need for seasoning for baby. Older babies can be seasoned with a little salt. In addition, starch can be further solidified. Corn starch can be changed into pea starch, potato starch, etc.

Step10:Mix well with chopsticks.

Step11:Take out the flat plate. Brush thin oil on the bottom.

Step12:Pour in the minced meat. Press with the back of the spoon.

Step13:Put cold water in the pan. Heat over high heat and steam over medium heat for 10 minutes. Remember to back buckle a flat plate on it to prevent water vapor backflow from affecting the shape.