Steamed meat pie
The raw materials we need: forelegs, dried mushrooms, onions and ginger.
① Meat selection
When we choose meat, we should pay attention to: pork belly is too fat and will be very greasy when steamed; Lean meat is too thin, steamed hard, like firewood, without any oil and water; Therefore, it is not recommended to choose the pork belly and lean meat we usually eat. Our best choice is front leg meat, which is fat and thin. The meat on it is about three points fat and seven points thin. Steamed with this meat, it will not be too greasy or too dry.
② Chop minced meat.
When making minced meat, many people choose to grind it with a meat grinder; Actually, this is not right. The meat ground with a meat grinder is too "thorough"! Keep all the pork fibers in the pork. The meat ground by the meat grinder is too soft and chewy to steam. So, I suggest you cut with a knife. Although the size of minced meat chopped with a knife is not so uniform, it does not completely cut off the fiber in pork. The meat made from this meat stuffing tastes good.
③ Cured pork
1. Before curing pork, we should do some preparatory work: prepare a bowl of onion Jiang Shui, soak dried mushrooms and chop them.
2. Put the minced meat into the basin and add appropriate amount of salt, soy sauce, sugar and oyster sauce; Don't put too much polysaccharide, its main function is refreshing, and putting too much polysaccharide will affect the taste.
3. Stir the meat stuffing and seasoning evenly. In the process of stirring, add onion Jiang Shui into the meat stuffing for three times, and then stir slowly until the meat stuffing completely absorbs onion and Jiang Shui. After stirring, add a little corn flour and continue stirring to lock the moisture in the meat stuffing.
4. Finally, pour the diced mushrooms into the meat stuffing, add a little peanut oil and stir well again; Then prepare a deep dish and spread the meat evenly in it. Don't compact it with a spoon. After compaction, the steamed patties become hard.
(4) steaming in a pot.
Add a proper amount of water to the steamer. After the water is boiled, put the meat pie in and start steaming. Steam on high fire for about 10 minute.
Be sure to wait for the water to boil before putting the meat stuffing in, so that the water in the meat can be locked by high-temperature steam, making the meat more tender and smooth. Be sure not to steam the meat pie in cold water or put it in a pot without boiling water, so the steamed meat pie is a pool of water.