Chinese Food
Steamed pork cake with preserved vegetable
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Steamed pork cake with Mei Cai is a typical Hakka dish. Originally, Huizhou Mei Cai was used. In the south of the Yangtze River, Shaoxing Mei Gan CAI was mostly used. It is fragrant, salty, sweet and delicious. After cooking, the color of Mei Cai is still red with gold. Mei Cai Xiang infiltrates into the tender and soft minced pork. It is sweet, refreshing and appetizing.
Cooking ingredients
Cooking Steps
Step1:Wash the plum vegetables. Soak them in water for 10 minutes, then remove the old stems. Squeeze out the water and cut the branches and leaves into pieces. Cut the shallots into scallions.
Step2:Mince the pork. Put in the chicken powder, sugar, soy sauce, soy powder and other seasonings. Pour in a little water in several times. Mix the minced pork until the water is completely absorbed.
Step3:Add the vegetables and stir them. Add water and starch, stir and mix well. Make the meat and vegetables fully stick together.
Step4:Put cooking oil on the plate. Put in the meat filling and press it into a patty shape. But don't press it too tight. Spread it out by hand.
Step5:Put in the steamer and steam for 10 minutes. Turn off the heat and steam for 2 minutes. Sprinkle with scallion.
Cooking tips:1. The chicken powder that is easy to dissolve is wrapped in the meat cake of Mei Cai. The soft, smooth and tender meat cake and the sweet and mellow thick Mei Cai are firmly locked. Chicken powder and plum dish both contain salt. Please reduce the amount of salt as appropriate. The south of the Yangtze River is pickled with potherb mustard, while the Guangdong is pickled with mustard. The flavor is slightly different. When stirring, stir the minced meat until it is firm. There are skills in making delicious dishes.
