1. Because my family avoids fatty meat, I chose plum blossom lean meat. Because the plum blossoms in the meat contain relatively high fat, it is the best choice for making meatloaf. I never look at the weight when buying meat, I just check it visually. This time, because I was handing in homework, I paid special attention to half a pound of meat. I used two-thirds of the plum vegetables, and the ratio to meat is basically 1:1. I think it’s OK. If you like meat, you can use a little more.

2. Soak the pickled vegetables in water for 10-15 minutes (change the water in the middle) and then wash. Each rolled leaf must be opened and washed.

3. Chop the pork by hand (no need to mince it too much), add ginger, green onion, pepper, cooking wine and a small amount of light soy sauce and mix well.

4. Chop the pickled vegetables into small pieces (similar to minced pork). It is best to wrap them in gauze and squeeze out the water. First mix the prunes and minced meat and mix well, then add a little more oil and sugar, mix well, and put it into a shallow plate.

5. Wrap the entire plate with microwave plastic wrap to prevent excessive water vapor from penetrating during the steaming process. After the water in the steamer boils, put it in the pot and steam it. Take it out of the pot after 15-20 minutes and sprinkle with chopped green onion.

6. Special reminder: 1. Determine the soaking time according to the saltiness of the pickles and your own taste; 2. The pickle leaves should be opened and washed; 3. Adding sugar to the dish will make it more delicious. Remember to add it. You can add a little more. 4. Remember to wrap it with plastic wrap so that the steamed meatloaf will not be soaked in the soup. So delicious, remember.

7. Although it is called steamed meat pie, it is not in a sheet like a pancake, but in pieces. This is the authentic Hakka steamed meat pie with plum and vegetables.

8. In Guangdong, most pickled fruits and vegetables have the effect of clearing away heat, detoxifying and eliminating troubles.

9. When it comes to Aipi plum vegetables, we must remind you that this is completely different from the plum vegetables in Jiangsu and Zhejiang. Not only are the pickled raw materials different, but the properties of the finished products are also completely different. no the same. Not to mention the Jiangsu and Zhejiang areas, even in Guangdong, there is a variety of plum vegetables grown in the soil and water. The plum vegetables in Heyuan and Meizhou areas of Guangdong are also very famous and come in various varieties. The salted plum vegetables there are completely different from the Aipi plum vegetables in Huizhou. I once steamed meatloaf with pickled vegetables there, but it didn't taste the way I wanted at all. I don't know until now that it was all the fault of the raw materials.

Dietary characteristics of steamed meatloaf with pickled vegetables

Pickled cabbage is a specialty of Huizhou, Guangdong, also known as "Huizhou tribute dish". Fresh plum vegetables used by rural people are made through multiple processes such as cooling, selecting, and salting. They are golden in color, fragrant, sweet and refreshing, not cold, not dry, not wet, not hot, and can be a unique dish. , and can be used as ingredients to make dishes such as steamed pork with plum vegetables, steamed beef with plum vegetables, steamed fresh fish with plum vegetables, etc.