Tastes
By VicentaLakin
Before the pig's graduation, it's when I'm so busy. The lunches of the mothers and the children sometimes go only to the teahouse, and the regular hog package is an old steam cake. This meatloaf is made of pork varnished with horse hoofs and gravy, and it's delicious and very delicious. Later, I ordered the meal. On Sundays, at home, I was thinking about this old steamed meatloaf, replacing the horse hoof with the current season. Piglet says our steam cakes are better than teahouses. Maybe it's because the pig is certain that I'm trying tirelessly to eat. The dish is a radish dry, and the meat for steam is a new dish that tastes more sweet. The best meatloaf is for the summer, and the food is ready to boil in the kitchen without the smoke。
Recipe Recommendations
- pork 250g
- preserved vegetables 50g
- lotus root 50g
- eggs one
- starch 1 tablespoon
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Tastes
1
The dishes try to pick new meat。
2
Wash, slice, immerse for about 10 minutes with water。
3
Dry water and cut it into gravy。
4
The pork picks up a little bit of the fat, and washes it into meat。
5
The meatloaf adds eggs and starch
6
In a single direction, the mix is even to the visceral viscosity of the flesh。
7
Lean clean, peel, cut。
8
Cutted urn and vegetables are added to the sauce and continue to stir up in one direction。9
Load the sauce into the disk and try to flatten it with a spoon。
10
The steampot boils the water and puts the plate with the sauce in。
11
The fire broke open again and evaporated for about 20 minutes。
12
Take the plate out and eat it。Tastes Make Tips
1. Preserved radish is naturally salty, so even after soaking, the flavor remains quite strong; therefore, I did not add any extra salt. 2. The steaming time is just a rough estimate; it just needs to be cooked through. Since the thickness of the meat sauce varies, the steaming time will be different. 3. I added some minced scallions to make it look good in the photo, but actually, you don't need to add them.