Ingredients: 500g beef stuffing, 20g scallion, 20g ginger, garlic 1 0g, egg1piece, 40g flour, 60g starch, 90g clear water, 5g sugar, a little salt, soy sauce15g, and edible oil15g.

Practice:

1, beef stuffing in a large container, add cooking oil, and stir directly in one direction with chopsticks or hands until it is sticky;

2. After the meat is beaten, add sugar, soy sauce and spiced powder to taste and stir evenly;

3. Put flour, starch and water in other containers and stir until it is paste. When you lift the chopsticks, the liquid can slowly drip. Pour the batter into the meat stuffing in step 2, add an egg and stir in one direction with chopsticks;

4. Cut the green onion, ginger and garlic into pieces, add them into the meat stuffing with salt, and stir well;

5. Prepare a heat-resistant container and brush a thin layer of oil with a brush, so that the steamed lunch meat is easy to demould;

6. Add the meat stuffing into the container, press it down with the spoon back and compact it as much as possible;

7. Cover the container and put it in the steamer. After the water is boiled, turn to medium heat, steam for 30 minutes and then turn off the heat;

8. In order to look good on the plate, the cold lunch meat is inverted from the container, and a layer of egg liquid is brushed on the surface, and it can be steamed in a steamer for 5 minutes.