material

Ingredients: 500g minced meat, 4 shallots, ginger 1 slice, egg 1 piece.

Seasoning: salt 1 tsp, pepper 1 tsp, spiced powder 1 tsp, cooking wine 1 tsp, water starch 1.5 tsp.

working methods

1. Cut the bought minced meat into minced meat. The finer the meat, the better (or mash it in a cooking machine).

2. Pour the minced onion and ginger on the minced meat, and then chop it. In this way, the flavor of onion and ginger can be better integrated into the meat. Just chop the minced onion and ginger. The finer the chop, the better.

3. Prepare an egg, separate the egg white from the yolk, pour the egg white into the minced meat and keep the yolk.

4, the right amount of water starch, about 5 tablespoons.

5. Add a proper amount of cooking wine, a spoonful of salt and a spoonful of spiced powder to the minced meat and mix well. Pour in water starch and mix well. Adding starch to meat stuffing will not burn wood, and there is no need to add water. Adding water starch can better grasp the thin consistency and make it easy to work hard.

6. Add the egg white to the meat stuffing and egg yolk for later use. The surface of the meat stuffing is wrapped with egg white, and the taste is smooth and tender. After all the ingredients are added, stir the meat stuffing in one direction with chopsticks.

7. Prepare a piece of gauze and wet it with water, so that it is not easy to stick the meat stuffing; Pour the meat on the gauze.

8. Wet your hands with clear water, set the meat stuffing and press it with your hands. The meat stuffing is wrapped from one end of the gauze, and the meat should be pressed tightly, so that the steamed lunch meat is tight inside and the meat is not easy to spread.

9. Wrap the meat stuffing tightly with gauze.

10, boil the water in the pot, put it on the grate and steam for 25 minutes. At this time, it is almost ripe.

1 1. Uncover the gauze, brush the egg yolk left just now, and evenly brush a layer of egg liquid on the surface of the lunch meat. Cover the pot and steam until the egg mixture is solidified.

12, coating a layer of egg liquid can make the surface of lunch meat more elastic and taste richer. If you don't like egg yolk, you don't have to apply it.

13. After the egg liquid is solidified, turn the lunch meat over, continue to spread the egg liquid, and steam until the egg liquid is solidified. Take out, slice, and serve. I painted it three times at a time, so that the steamed color is more yellow. )