Kimchi and Corn Steamed Pork Patties ☆Steamed Pork Patties 10

Overview

(._.) Ah~ I’m in a daze. Even though I knew that if the steamed meat patties were left uncovered, the soup would be overflowing, I still forgot to tear off a piece of aluminum foil to cover it. I had no choice but to make mistakes and change them into hooks and shortcomings. Help Meatloaf wear his new BlingBling glitter jacket.

Tags

• staple food
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• lunch
• corn
• glutinous rice chili sauce
• korean kimchi
• meat filling
• minced onion and ginger
• rice wine
• seaweed
• sesame oil
• sugar
• taibai powder water
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients; peel corn kernels, chop kimchi, mince green onion and ginger

   

2. 2 Add salt, rice wine, green onion and ginger to the ground meat and mix in the same direction until the tendons are slightly released

   

3. 3 Add chopped kimchi and meat filling mix, mix well, and finally mix in corn kernels

   

4. 4 Coat the disc with a thin layer of sesame oil (not necessarily required)

   

5. 5 Put the meat filling into a disc and flatten it slightly, steam it in a steamer over medium heat for 15 minutes (or steam it in a rice cooker for 20 minutes)

   

6. 6 Take out and pour out a lot of soup first, then take another pot and boil the gravy to reduce the juice

   

7. 7 Invert the meatloaf and put it into a plate, pour on the thickened gravy, sprinkle with chopped green onion and crushed seaweed and spread it on top.