Pan-fried meatloaf with pickles, vegetables and fungus
Overview
I originally wanted to simply steam the meatloaf, but after cutting it, I changed my mind and fried it, which was more delicious. My daughter ate 5 of them at once.
Tags
Ingredients
Steps
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Soak fungus in warm water and wash thoroughly.
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Wash Huizhou plum vegetables and chop into small pieces.
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Chop the plum meat, pickles and fungus together. (When I bought the plum meat, I asked the chef to chop it roughly.)
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Add light soy sauce, cooking wine, sugar and cornstarch and continue to chop until the meat is firm and feels sticky to the knife. (Huizhou plum vegetables are salty, so you don’t need to add salt.)
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Chop green onions.
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Stir into minced meat.
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Put a little oil in a non-stick pan, dip your hands in some water, scoop an appropriate amount of meat paste into small balls, flatten into small round cakes, put it in the pan, and fry over high heat. First fry over medium high heat to lock in the water, then fry over low heat until golden brown.
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The meat will be cooked when it is slightly soy. You can also use chopsticks to open a piece to check.
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The plums are fragrant and the fungus is crisp, very delicious.
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My daughter and I love eating it dipped in sweet and spicy sauce.
