A trace of time---wild vegetables and coarse grains are also delicious!
Once upon a time, in that era of shortage of supplies, my mother made a lot of coarse grain delicacies with her diligence and skillful hands, which made us all eat very delicious. Many of the food was no longer edible, but it remained in my memory.
Today, outside the market, I saw a mother-in-law hawking pork salsa in a basket. I think I am so old and still working hard to make money. I want to support her. At the same time, I also recall the taste of the pork salsa cake and paste cakes that my mother made for me in the past. This is my first time making it, but I feel good. I will share it with friends here. I hope friends will support and like it!
Pork salsa steamed cake
Recipe Recommendations
- corn flour 500 grams
- shallots the two
- salt 3 grams
- sugar 2 grams
- chicken essence 2 grams
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Pork salsa steamed cake
1
Place corn flour in a bowl.
2
Remove the old stems and shallots from salsa greens and wash them for later use.
3
Make a small pit of flour and add yeast powder.
4
Gradually add water and form a thick paste to prove.
5
Wash salsola and shallot for later use.
6
The cornmeal is completely stirred and exhausted.
7
Add the mixed noodles into the pork salsa, salt, and chicken essence and stir well.
8
Pour into a pan with cloth laid out and steam for 15 minutes.
9
Steamed pork salsa cake, cut into slices and serve on a plate.