Steamed Pork Patties with Dried Plums and Vegetables ☆Steamed Pork Patties 8

Overview

With a little visual beautification, the meatloaf is served with full color, flavor and flavor.

Prepare ingredients; cut the water chestnuts in half, crack them into small dices (irregularly), smash the garlic into small pieces
Open and soak the pickled vegetables, wash them, and chop them into pieces. Wet pickled pickled vegetables are dark brown in color and almost black in color. The color is still dark after soaking. When cleaning, open the pickled pickles completely to remove the sediment between the leaves.
Heat oil in a pan and sauté minced garlic & chopped plum vegetables
Add soy sauce, rice wine & salt to the meat filling and stir in the same direction until the gluten is slightly released. Add in chopped plum vegetables, diced water chestnuts, and starch powder and mix well
Place on a plate, flatten and cover with wax paper (or tin foil)
Steam in a steamer over medium heat for 15 minutes (or steam in a rice cooker for 20 minutes), take out and sprinkle with white pepper, chop coriander and spread on top.
☆Coarse or fine? Depends on which taste you like. The coarse mincing (right) still requires chewing and gives the feeling of biting into a piece of meat; the fine mincing (left) is close to the lion's head, and the meat filling will automatically spread out in the upper and lower jaws.