Steamed Pork Patties with Preserved Vegetables: Great taste without oil smoke
Overview
Before Xiaozhu's graduation exam, it was when I was so busy that I was dizzy. Mother and son sometimes have to go to a tea restaurant for lunch. The set meal Xiaozhu often orders is nostalgic steamed meat cakes. This meatloaf is steamed with minced pork, and added with some water chestnuts and preserved vegetables. It tastes fragrant but not greasy, and goes very well with rice. Later, I often ordered this set meal. During my free time on Sunday, I was thinking about this nostalgic steamed meat cake at home, and replaced the water chestnuts with seasonal lotus roots. Xiaozhu said that our steamed meat cakes are better than those in tea restaurants. Perhaps it is because of Xiaozhu’s affirmation that I tirelessly try various delicacies. Preserved vegetables are actually dried radish. For steamed meat, you should choose new preserved vegetables with a sweeter taste. It’s best to eat steamed meatloaf in the summer. The ingredients are ready to be steamed in the pot, so you don’t have to suffer from the fumes in the kitchen.
Tags
Ingredients
Steps
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Try to choose new preserved vegetables that are full of meat.
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Wash, slice and soak in water for about 10 minutes.
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Drain the water and chop into preserved vegetables.
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Select the lean part of pork with a little fat, wash and mince it into mince.
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Add eggs and starch to minced meat
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Stir it in one direction until the meat becomes sticky.
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Wash lotus root, peel and chop.
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Add the chopped lotus root and preserved vegetables to the meat sauce, and continue to stir in one direction.
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Pour the meat sauce into a plate and flatten it as flat as possible with a spoon.
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Boil water in a steamer and put the plate with meat sauce in it.
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Bring to a boil again, turn to medium heat and steam for about 20 minutes.
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Remove the plate and serve.
