Chinese Food
Steamed meat cake with soy bean
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Cooking ingredients
Cooking Steps
Step1:Prepare the materials. Peel the peas, wash and drain.
Step2:Add a spoonful of raw soy sauce, a little salt and a spoonful of cooking wine to the minced pork. Wash your hands. Stir vigorously in one direction with your hands. In the middle of the room, grab the meat stuffing and beat it vigorously in the bowl
Step3:In the process of mixing meat filling, add two or three times of water. After each time adding water, use your hand to vigorously beat in one direction until the water is completely absorbed by the meat filling. Add the next time of water. (the amount of water added depends on the level of personal proficiency. Generally, the maximum amount of water is 1 / 3 of the amount of meat filling. The person who has just tried can add about 1 / 4 of the amount of water. In a word, the amount of water added is subject to the full absorption of meat filling. I feel that the meat filling can't draft. I can't add any more.). Then beat until the meat is sticky.
Step4:Add chopped green onion to the meat stuffing and mix well.
Step5:Spread the washed and drained peas along the bowl. Put the meat stuffing in the middle.
Step6:Pour a spoonful of raw soy sauce along the side of the bowl. Then cut two pickled peppers and put them in the middle of the meat filling.
Step7:Put it in the steamer. Boil it over high heat. Steam it over medium high heat for about 15 minutes
Step8:Open the lid. Pour half a spoon of steamed fish and soy sauce over the minced meat. Cover and continue to steam for one minute.
Cooking tips:1. The meat filling is sandwich meat. The fat and thin ratio is 37. In my experience, the fat and thin ratio of meat filling is the most appropriate. Don't feel too tight because of too much lean meat. Don't feel too greasy because of too much fat. 2. When you taste the meat filling, you use a bit of raw soy sauce. You can color the meat filling a little. It won't make the steamed meat cake white and flowery without color. 3. The key to tenderness of meat stuffing: stir the seasoned meat stuffing in one direction by hand (clean your claws in advance). In the middle of the mixing, you should always grab the meat stuffing by hand and beat it into the bowl. In the middle of the mixing, you need to add two or three times of water to the meat stuffing. Add one time and beat until the water is completely absorbed by the meat stuffing. Add the next time. The amount of water added should be 1 / 3 or 1 / 4 of the amount of meat filling (if you are not skilled, you can only add 1 / 4 of the amount of water). In a word, you can feel that the meat filling has absorbed enough water. Then beat until the meat is sticky. Beat it up
