Winter food should be Tianjin winter food (made of Tianjin cabbage), not Chaoshan winter food (made of cabbage, also marked with Tianjin winter food), see the packaging ingredient list. Soak the winter vegetables for half an hour, squeeze them dry, and change the water several times in the middle. The salinity is just right.
The amount of pork and winter vegetables is 2 or 3: 1, and the semi-fat thin leg meat is chopped (today it is plum head meat), and the taste is not good without a meat grinder.
Add the soaked winter vegetables and continue to chop them until they are evenly mixed.
This state is quite good. If eaten by old people or very young children, they can continue to hide deeper.
Add cornstarch and oil and stir well. Vegetables in winter are salty enough that they don't need salt or a little soy sauce and sugar to refresh them. It depends on experience.
Dishes are put on plates and thinned evenly with your fingers, which is convenient for quick cooking.
Boil the water and steam for 6-8 minutes. Time depends on the thickness of the meat, because the meat is too thin, I steamed it for 8 minutes with a big fire and it passed.
This is the finished product of steamed meat pie with winter vegetables. You can beat an egg halfway through steaming. You can send porridge to dinner, and the cost is about three or four yuan. It's a very good home-cooked dish.
429 reading
search
Guangdong Hakka meat roll method
Top Cantonese cuisine 50
100 lazy steamed vegetables
Guangdong Chaoshan Winter Food Practice
Cantonese snacks 500
Chaoshan meat pie illustration