Salted egg steamed meat cake is a traditional feature of Guangdong Province and belongs to the Cantonese cuisine family. The duck eggs have been salted for a period of time, have a special salty flavor, and are mixed with minced pork and steamed into meatloaf. The preparation method is to chop the pork, add salt, monosodium glutamate, salted egg white, dry starch and stir until the gum starts, then add a little peanut oil and mix well, then put on the plate and flatten. Flatten the salted egg yolks, put them on top of the meatloaf, steam over medium heat, remove, mix well with the right amount of soup and light soy sauce, and pour over the meatloaf.
Steamed meatloafs are easy to make, but it's not easy to make smooth and tender patties. Hurry up and share with you the secret I learned Ha:
1. It is best to chop the meat by hand, and it is more delicious to add some fat meat (I still stole a little lazy today and bought the minced meat directly).
2. Add water to the meat, stir in the same direction while adding until the glue is strong. This is the same as dumpling filling with water.
3. Add some pickles, salted eggs, shiitake mushrooms, water chestnuts, etc. to the meatloaf, and the taste is more delicious.
4. Add a little wet starch to the patty to make it more tender. But it must be moderate, otherwise it will be hard.
5. The steamed patty container will not stick when smeared with oil. When filling the minced meat, be gentle, and do not press it vigorously by hand, otherwise it will affect the tenderness of the meatloaf.
6. The thinner the patty, the faster it cooks, but if it is too thin, it will affect the taste. Around 2 cm thickness is best (personal opinion).
7. After the meatloaf is steamed, sprinkle with green onions, hot oil and soy sauce, which is more fragrant, similar to the seasoning method of steamed fish (to make this).
8. When seasoning the patties, lighten them, because after steaming, you should add raw soy sauce. Moreover, if it is too salty at the beginning, there is no way to remedy it!
9. When making salted egg steamed meatloaf, the yolk should be washed off the surface egg white with water, otherwise the steaming will be white and affect the appearance.
10. The time of steaming the meatloaf depends on the thickness and size of the meatloaf to make appropriate adjustments. 300 grams of meatloaf about two centimeters thick, steaming time is about 15 minutes (after the water is boiled, it is counted as ha).
【Ingredients】Minced meat, salted duck egg, water chestnut, ginger, wet starch, soy sauce, pepper, sugar, salad oil, green onion/parsley
【Steps】
1. Prepare the minced meat in advance. Ginger, water chestnut finely chopped. (Specifically mentioned: the water chestnut cut by my daughter is quite decent Ha)
2. Beat the salted duck eggs into a bowl. Separate the yolk from the egg white and wash off the surface egg white with water.
3. Add a spoonful of water to the minced meat, stirring in the same direction while adding until the gel is strong.
4. Add a little cooking wine, a large spoonful of egg white, soy sauce, pepper, sugar, ginger and water chestnut to the minced meat and stir well.
5. Grease the container with oil (I used an oil injector).
6. Gently add the minced meat to form a cake. Pay attention to the word "gently", do not press vigorously with your hands, otherwise it will affect the tenderness of the meatloaf. Dig a small pit in the middle of the meatloaf and use it for egg yolks.
7. Magnify and steam over high heat. The time of steaming the meatloaf depends on the thickness of the meatloaf to make appropriate adjustments. 300 grams of meatloaf about two centimeters thick, steaming time is about 15 minutes (after the water is boiled).
8. Remove the meatloaf from the heat. Try the meatloaf juice and see how salty it is.
9. Heat two tablespoons of oil in another pot, pour over the patties, drizzle with a little soy sauce and sprinkle with green onions. Green onions can also be added before pouring hot oil, which is more fragrant.