Meatloaf steamed eggs
By VicentaLakin
Recipe Recommendations
- pork appropriate amount
- fresh shrimp appropriate amount
- mushrooms appropriate amount
- eggs appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cornflour appropriate amount
- chicken essence appropriate amount
- oil appropriate amount
- qingshui appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Meatloaf steamed eggs
1
(a) Pork, where fat meat is cut in pellets with a knife; thin meat is cut into mashed flesh, evenly mixed; shrimps go to the crust and go to the mud line, and they are cut into particles; mushrooms are soft with warm water, they squeeze dry water and they are cut into particles
2
The three raw materials were poured into a large bowl with salt, raw smoke, powder, chickens, oil, and then a little fresh water to stir up with chopsticks
3
They spread the mixed meat in the bowls, with their hands pressing out the shallow hole
4
One egg in each
5
10 minutes to steam, that's it6
Cook the flour, put the meatloaf on the egg, and the delicious meatloaf on the egg powderMeatloaf steamed eggs Make Tips
* Adjust the steaming time based on the amount of raw materials
When steaming meatloaf, I am most worried that the steamed meat will not taste good and dry. The following secret is taken from the Internet--
How to make steamed patties more moist:
It is advisable to choose pork with a fat to lean ratio of 3:7.
Generally, when making meat stuffing, fat and lean meat are chopped together into meat stuffing. If the fat and lean meat are chopped together, the steamed meat pie will have a layer of oil slick on it.
And the patty itself has become less moist.
If fat and lean meat are processed separately, and the fat meat is not chopped into fillings but cut into grains, mix well with the lean meat fillings, and add ingredients
The steamed patty will be more fragrant and moist.
In addition, adding raw flour is also very important!
When steaming meatloaf, I am most worried that the steamed meat will not taste good and dry. The following secret is taken from the Internet--
How to make steamed patties more moist:
It is advisable to choose pork with a fat to lean ratio of 3:7.
Generally, when making meat stuffing, fat and lean meat are chopped together into meat stuffing. If the fat and lean meat are chopped together, the steamed meat pie will have a layer of oil slick on it.
And the patty itself has become less moist.
If fat and lean meat are processed separately, and the fat meat is not chopped into fillings but cut into grains, mix well with the lean meat fillings, and add ingredients
The steamed patty will be more fragrant and moist.
In addition, adding raw flour is also very important!