Shrimp corn pork
By VicentaLakin
When I was a kid, my grandfather raised a couple of pigs every year, killed one every year, sold a part to the neighbors, made a part of the meat and kept a part of it for himself. Grandpa's own pig didn't put any feed on it, and it tasted so good. Mom always changes the way she cooks all kinds of food for us: Maiternity soup, pork balls, red meat, meatloaf steaming eggs, back to the pot, etc. The bottom of the bowl is dry, the memory of the fragrance is so warm even after many years。
Recipe Recommendations
- pork 100g
- corn half a
- mushrooms the 2
- fresh shrimp 3 only
- quail eggs of 3
- oyster sauce 2g
- soy sauce 1 scoop
- pepper 1 scoop
- green onions 10g
- ginger 1 block
- peanut oil 1 scoop
- salt 2g
- corn starch 2g
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Shrimp corn pork
1
The staple foods are ready: pork, shrimp, mushrooms and corn。
2
The pork is placed in the cooking machine with ginger and onions to make mashed meat。
3
Add raw smoke, pepper powder, starch and a little fresh water to mix in one direction. Pickled for 15 minutes。
4
Add shredded mushrooms and ripe corn grains, and bring in salt, peanut oil and beryllium oil. Smash evenly in one direction。
5
The egg molds were first coated with a thin vegetable oil, and a decorated shrimp on the bottom, with a meat pate on it and a hole in the middle。
6
Pumping quail eggs into a hole。
7
It's in the steam pan, and when the fire breaks, it evaporates for about 15 minutes。
8
The sweetness of shrimp and the smell of meat fit together。
9
It tastes good while it's hot。Shrimp corn pork Make Tips
The amount of mushrooms should be smaller so as not to cover the smell of meat. I only used a little mushroom。