Meat Cake Home Practice:

Ingredients: pork, green onions, ginger, eggs, starch, cooking oil, salt, green pepper, pepper

Practice:

1, buy the pork should be enthusiastic stallholders to help remove the skin. Then cut the meat into small pieces. Then use a meat grinder, the meat is fine. Small green onions, ginger, scratch in water for a few minutes to get green onion and ginger juice.

2, prepare 5 eggs into a bowl will be separated from the yolks, yolks stirred standby. Add some cornstarch and 1:1 water to the bowl and pinch it to disperse. Season the meat puree, add onion and ginger juice, add egg whites, add general starch water.

Mix well and add the rest of the starch water again. Add 2 tablespoons of cooking salt after the starch water is absorbed. Add an appropriate amount of green pepper flakes and pepper. Prepare a square mold and brush the mold with cooking oil to prevent sticking.

3, meat puree evenly into the basin and press, sent to the Yidunpu micro steam grill in one machine 100 degrees steam for 35 minutes.

4, halfway through the need to take out the water in the disk to pour out some.

5. Finally, brush the separated egg yolks evenly on the top layer and steam again for a few minutes. After completely cooled down, you can take off the mold and then slice and arrange the plate.

Introduction of Pork

Pork, that is, the meat on the pork rib. The structure of pork is a layer of lean meat layer of fat spaced out, and its fat meat is easy to melt in the heat, lean meat cooked for a long time is not firewood, do braised meat or buckle meat are not it, the legend of the best quality pork is 10 layers. Choosing high-quality pork, available hand touch, slightly stained feeling, no blood on the meat, fat meat, lean meat, red and white, color bright.

The best pork in close proximity to the tip of the pig's hindquarters part, where the five-flower five-flower meat, five-flower three layers of clear, fat and lean meat thickness is comparable to the thickness of a block of five-flower meat thickness of about one inch.

The pork is cooked in its skin, which thickens the broth and brightens the meat, giving rise to different flavor variations. Pork has always been the best protagonist of some representative Chinese dishes, such as pork with preserved vegetables, pork with breast milk, pork on the east slope, back to the pot of pork, Lu meat rice, melon child meat, steamed pork and so on. Even if the snacks such as meat dumplings, less fat from the fat of the meat, but also lost a thousand miles.