Steamed meat pie this small eat a diverse selection of ingredients, nutritionally balanced and easy to digest, on the surface of the steamed meat pie practice is simple as long as the steamed on it, but you want to steam the meat pie popping teeth tasty, no coarse sense of taste is the need for certain skills, the polyglot network below the steamed meat pie how to do soft and slippery skills to share with you, including the proportion of pork, seasoning and fire are the three main elements, learn to be able to make! not lose the restaurant delicious steamed meat pie.?

Steamed meat pie and soft and smooth skills:?

One, pork: lean: fat = 8:2 (***200 grams)?

The pork of the meat pie can choose to peel the five-flower brisket or plum head meat (not afraid of more oil on the choice of pork neck), the ratio of lean meat and fat meat 8 to 2. Meat first sliced and then chopped, the standard size of pork cut into 0.3x0.3 cm, so that the taste of the meat pie made of the best. Note that the pork is not chopped as much as possible, otherwise it will be like eating meat scraps. Of course if the meat is cut too large, the texture will be rough.?

If you want the meatloaf to have a toothsome texture, then you must have a wrestling action. 200g of pork, for example, needs to be wrestled for 12-15 minutes until gelatinous, so that the meat will be firm and toothsome, and will not easily fall apart.

2. Cut the meat into 0.3x0.3cm cubes, then wrestle the pork for 12-15 minutes. Then add a little sesame oil and 14 grams of cornstarch to lock in the gravy.?

3. Spread the meatloaf ingredients thinly so that it is easier to steam. After the water rolls, put it into the dish containing the meatloaf and steam it over high heat in a waterproof manner for 12-15 minutes.?

Two, seasoning: protein raw powder to lock the meat juice?

In general practice, water will come out of the meatloaf during steaming, so after steaming, some water will appear on the plate. To avoid water, it is recommended to add raw flour. Raw flour has a high density and a fine, smooth texture. For 200 grams of pork, for example, adding 14 grams of raw flour is sufficient. Some people also suggest adding oats, but then the finished product will have a rougher texture.?

The reason for adding sesame oil before steaming, and then mixing it well, is to make the finished meatloaf more flavorful and smooth.

Sprinkle chopped green onion on the steamed meatloaf to add a bright green color and aroma.?

Steamed meatloaf can be served with a variety of ingredients, such as mushrooms, salted eggs, etc. are common.

Three, the fire: spread thin and then steamed over high heat?

Meat cake evenly spread thin in the plate, try not to spread too thick, steam the fire needs to be big fire, water rolled over high-flame steaming way, according to the size of the meat cake, generally steam 12-15 minutes. Meat cakes steamed to just cooked can, to avoid steaming too hot, resulting in the meat become solid and hard.

Tips:?

1, use chopsticks to poke a few holes in the surface of the meatloaf before steaming to make it easier to cook.?

2. Some people recommend covering the meatloaf with tin foil when steaming to prevent sweat from dripping on the meatloaf and to help keep it moist. But the truth is that meatloaf is not like a steamed egg, the meatloaf itself is not afraid of pouring sweat, do not have to deliberately pursue the surface smooth, usually after steaming will not be out of the water.

What kind of meat should I use for steamed meatloaf?

Steamed meat pie can choose to sandwich meat, pork leg or tenderloin, etc., should have fat and lean to taste smooth, to fat three lean seven ratio for the best. If you choose a purely lean pork, you have to add a little more fat into the mix.

After the selection of pork to use the blade of the knife and the back of the knife alternately chopped into puree, so that the steamed meat cake will be crisp, tender and juicy, with a cooking machine to winnow out the puree taste to be much worse, this step can not be lazy Oh?

Steamed meat cake how to do soft and smooth and juicy?

1, steamed meat pie can not only use pure lean meat, fat and lean ratio of fat three lean seven when the best taste, the most smooth and tender.

2, purely manual chopping out of the meat puree is good enough to eat, never because of laziness and change the use of the cooking machine.

3, stirring or mixing the meat puree, you must consistently in the same direction, so that the meat puree on the strength of the glue, so as to make a tender and elastic steamed meat pie, which is the same as the meat dumplings need to be added to the filling of the water is the same reason.

4, add a little starch in the meat puree, can make the meat pie mouth salty more tender, but the amount of starch must be moderate, add more instead of hard.?

5, meat puree can also be added inside the diced pickled vegetables, diced mushrooms or horseshoes and other side dishes, the flavor is better.?

6, in the meat puree into the container before, you can first use a little oil to wipe a little, when the meat cakes steamed out of the pan will not be easy to stick to the plate.?

7, the puree into the container can not be vigorously pressed, gently smooth the surface on the line, vigorously flattened will affect the degree of tenderness of the meat pie.?

8, the time needed to steam the meat cake with the thickness of the puree, the thickness of about 2 centimeters when about 15 minutes to steam cooked. Although the thinner the meat cake the easier it is to steam, but too thin meat cake will affect the taste, to the thickness of about 2 centimeters for the best.

Steamed meatloaf and egg?

Ingredients: 150g pork (chopped into small cubes), 1 egg, 1/3 tsp corn starch, 1/3 tsp sugar, 1/4 tsp soy sauce, 1/4 tsp salt, 75ml water?

How to make?

1: Add soy sauce, sugar and salt to the pork, mix well and then add cornstarch, mix well again and marinate for 15-20 minutes?

2, the pork evenly spread thin on a plate into a patty, water boiled into the patty to the water method of medium-high heat steaming for 8 minutes.?

3, egg and water mix evenly into the egg mixture, remove the meat patty, the egg mixture after sieve poured on the meat patty, again with medium-high heat steaming for 5-8 minutes.

Tips:?

1, steam the meatloaf first and then add the eggs together, if you steam them together at the beginning, the texture of the eggs will be too old.?

2, eggs and water at 1:1.5.?

Steamed pork cake with preserved mustard greens?

Ingredients: 300 grams of pork (chopped into small dices), 1 stalk of preserved mustard greens, 1.5 teaspoons of sugar, 1 teaspoon of soy sauce, 1 teaspoon of cornstarch, a little water?

How to make?

1: Add soy sauce, sugar and cornstarch and mix well, then add a little water while mixing until gelatinous, then marinate for 10 minutes.

2, soaked 10 minutes with water, rinsed with water, squeeze out the water and cut into coarse grains, then add the pork mixed and stirred well.?

3, the meatloaf material evenly spread on the plate, water boiled into the meatloaf with the water method of high-fire steaming for 15 minutes, take out sprinkled with chopped green onion can be.?

Hints:

1, soak and rinse the prunes before use, can remove the sand and mud and excess salt, but can not be soaked for too long to avoid the loss of savory flavor. Squeeze dry can also be dry pan fried and then mixed with pork, so the flavor will be more fragrant.

2, marinate the meat with water (or oil) and mix well, can make the meat more tender and smooth.