Steamed meatloaf is a very traditional home cooking, you can put a lot of ingredients, in daily life steamed meatloaf, ingredients according to each person's preference adjustment is good.

Almost every ingredient, some people like, some people do not like. So there is no absolute one answer to what to put in for the best flavor.

Common steamed meat cakes in Guangdong include: steamed meat cakes with salted fish, steamed meat cakes with preserved vegetables, steamed meat cakes with mushrooms, and so on. Among the various ingredients, which ingredient to use is not the key, the key to good taste lies in the selection of ingredients during the production process and the production method.

Selection of Ingredients for Steamed Pork Pie

The most important ingredient for steamed pork pie is, of course, pork. It is important to choose a good pork, but the combination of fat and lean should not be ignored.

①Pork selection

Steamed meat pie of pork, fat and lean to thirty-seven percent of the ratio is more appropriate. That is, 30% of the fat meat, with 70% of the lean meat to chop the meat filling.

Lean meat as much as possible to choose the color of dark red, bright color a little bit, fat meat to choose a little thicker, feel a little bit sticky for good.

②Choice of ingredients

The ingredients, divided into the main ingredients and secondary ingredients.

The main ingredient, mainly refers to the ingredients that can dominate the flavor of the meatloaf, except for the cornstarch, soy sauce, salt and peanut oil.

In Steamed Pork Cake with Preserved Vegetables, preserved vegetables are the main ingredient. In steamed pork cake with shiitake mushrooms, shiitake mushrooms are the main ingredient. The main ingredient is different in each combination.

No matter how you mix and match, choose only one main ingredient so that you can make the result and the flavors won't be cluttered.

steamed meatloaf

Meatloaf can not be done without meat filling, meat filling with hand chopped more delicious than the cooking machine twisted.

The use of the cooking machine stranded meat filling although convenient, but the blades of the cooking machine, in high-speed operation will produce heat, and this heat is the cause of the cooking machine stranded meat filling is not good.

So, in home cooking, use hand-minced meat as much as possible to steam the meatloaf.

①Techniques for chopping meat

Manually chopping meat, you need to remove the sinews of washed pork, and then according to the proportion of fat and lean pork, cut all of them into small slices, and then cut into shredded meat.

After the pork is cut into shredded meat, it is easy to chop it into mincemeat. Just chop a few times, shredded meat into smaller dices of meat, then you have to start adding ingredients.

The right amount of cornstarch can make the meat more tender, but can not add too much, three or four people to eat a plate of meat pie, add a teaspoon of cornstarch can be.

If you add the cornstarch later, it is more difficult to mix it well. Therefore, it is recommended to add the cornstarch and other ingredients halfway through chopping the meat (adding cornstarch is not as good as using sweet potato flour.)

Peanut oil is also very useful inside the meat mixture, not only to add flavor, while working with the cornstarch, it also prevents the meat mixture from becoming coarse and produces a tender texture.

The role of soy sauce inside the meat filling is to bring out the fresh and sweet flavor of the meat. Soy sauce can be added along with peanut oil to add a bit of a base flavor to the meat mixture.

After adding the ingredients, continue chopping the diced meat into the meat mixture and set it aside.

②The main ingredients of the processing method

The main ingredients can choose mushrooms, shrimp, plum vegetables and other common ingredients, but also according to the preference of the people, choose lotus root, horseshoes, dried vegetables and other ingredients.

No matter what ingredients you choose, the dried food must be soaked and washed beforehand, and then cut into granules, as much as possible, so that it is easier to blend with the meat and mix more evenly.

The top photo shows shrimp, and the bottom photo shows shiitake mushrooms. For dry ingredients, be sure to soak them before chopping.

The steamed meatloaf with salted fish can be made two ways. Either you can chop the salted fish and mix it with the meat mixture and steam the meatloaf, or you can cut the salted fish into chunks and lay them on top of the meatloaf and steam them together. During the steaming process, the soup from the salted fish is allowed to flow on top of the meat patty, and the soup is absorbed by the meat patty to form a savory meat patty.

③Steamed meat cakes

The steamed meat cakes should pay attention to the fire, the whole high-fire steamed meat cakes are more delicious.

After the steamer steams up, put the plate with the meatloaf into the pot, and steam it on a gas stove at home over high heat for about 10 minutes (if the meatloaf is too thick, add 1-2 minutes).

Detailed Analysis of Steaming Meatloaf

In the process of steaming meatloaf, there are several small mistakes that are easier to overlook.

①Cutting board for chopping meat pies

Some friends like to use a dry cutting board directly for cutting and chopping meat pies, which is a bad practice.

The cutting board, although cleaned after the last meal and dried, looks clean, but once it comes into contact with the ingredients, it will produce an odor and remain inside the ingredients.

Chopping board for minced meat, you can't use a dry cutting board, you must rinse it with water first, wash it wet and then scrape it clean with a chopper, and then wash it again, dry the surface of the board with your hand, don't use a rag to dry it.

②The ingredients must be clean

Dried shiitake mushrooms, dried shrimp, etc. as the main ingredients, after soaking should be carefully cleaned.

The stalks of shiitake mushrooms should be removed, otherwise the flavor will be affected. Mushroom caps are prone to residual sediment or wood shavings, so they should be washed carefully. The shrimp threads are usually not removed. It is best to carefully remove the threads after the shrimp are soaked again so as not to affect the taste.

3 steamed meat cake must be boiled water in the pot

boiled water in the pot, steamed over high heat, a breath of steam out of the meat cake is delicious.

If the water has not boiled yet, put the meat cakes into the pot, the steamed meat cakes do not have a firm texture, eat the feeling, just like stir-frying vegetables without wok qi, not fragrant enough.

④The step of putting salt should be left at the end

When chopping the meat, don't put salt first.

The addition of salt will cause the water in the meat to analyze out. Putting salt in too early will cause the meatloaf to become coarse and old, and the texture of the meat will become waxy when you eat it.

The raw flour and peanut oil are first chopped with the meat mixture to form a protective film on the surface of the meat, and then salt is added at the end when the ingredients are mixed in.

If you are steaming the meatloaf with salted fish, don't put any more salt. Prunes are also very salty, so when you make steamed meatloaf with prunes, rinse the prunes first to reduce the salt a little, and don't put any more salt after mixing the prunes into the meat mixture, or it will be too salty as well.

Conclusion:

Home made steamed meatloaf, each family has its own recipe. Taste varies from person to person, so there is no need to be too concerned about the recipe.

It is the details of the production process that determines whether the steamed meatloaf is tasty.