Pork veal pie
By VicentaLakin
The recipe we're sharing today is a combination of winter melon and beef. – Don't look at this cheesy veal cake. It's a delicious, nutritious veal cake with a fresh fragrance of cucumbers and a taste of fragrance in the cucumbers. It's fragrance
Recipe Recommendations
- winter melon 300 grams
- beef 100 grams
- soy sauce 1 teaspoon
- salt appropriate amount
- white pepper a little
- onion appropriate amount
- cooking wine 1 teaspoon
- sesame oil appropriate amount
- ginger appropriate amount
Steps for Pork veal pie
1
In winter melon, 300 grams, 100 grams of beef pie: one onion, a small amount of ginger powder, a small amount of white pepper powder, a raw tea spoon, a fine amount of chicken, a proper amount of salt, a half of a spoon of wine, a proper quantity of salt, a proper amount of perfume, and a third of eggs。
2
Beef is cut into meat, one third of it is purified, added onions, a few chickens, a few ginger powders, a few white pepper powders, a spoonful of wine, a spoon of raw and adequate salt. The meat pies add venom and the steamed beef cakes are softer。
3
With the addition of the sauce, the full homogeneity of the beef platters up slightly, and a tea spoon of perfume is once again smouldered。
4
The melons go to the skins, cut into thicker melon slices。
5
A balanced number of fined winter melons is placed on the plate, as much as possible, and then a little salt is spread over the melons (with beef cake in the middle). The plattered beef platters back and forth several times, in a big meatloaf in the middle of the plate。
6
The boiler boils with water and puts the casserole into the pot for about 10 minutes (if it's too thick, the crumbs cut too thick for a few more minutes)。
7
And when you're good, you get some onions, and if you're heavy, you get some steamed fish oil。
8
It's finishedPork veal pie Make Tips
1. Vapouring time is determined by the thinness of the winter melon cut and the thickness of the beef cake, which is a few more minutes thick and a few minutes thin. Two, use as deep a container as you can, and when the guacamole's steaming, it's full of beef. The meatloaf will be tighter and tasted better when the right and right hands fall back and forth。