Steamed meat pie with plum vegetables

I haven't eaten plum vegetables for a long time. I've been looking for delicious plum vegetables before. Once, I bought a certain brand of Shaoxing dried plum vegetables. The packaging said it was fragrant and crisp. As a result, when I ate it, I found that this dish was even older than my grandma. It's like eating grass roots! I didn't dare to buy it after this. Once when I went to Decheng Cheng, I found dried plum vegetables from Huizhou, Guangdong, so I bought a pack to try it. It was really delicious. Although the price was a little more expensive (more expensive than meat), I still bought several more packs. Used to steam meatloaf. Children love it.

Recipe Recommendations

small fillet 5 small strips
meicai half a piece of
salt 1/2 teaspoon
soy sauce 1 teaspoon
sugar 1/2 teaspoon
cooking wine 1 teaspoon
cornflour 2 teaspoons
water 2 tablespoons
corn oil 2 teaspoons

salty and sweet
steamed
three-quarters of an hour
simple

Steps for Steamed meat pie with plum vegetables

Soak the plum vegetables in water and wash them thoroughly.

Cut the tenderloin into small pieces first, and chop the plum vegetables.

Use a knife to chop the meat and plum vegetables together into patties. (When making meat patties, chopping them with a knife has a much better taste than stirring them with a machine, and they taste more crispy.)

Add salt, sugar, cooking wine, soy sauce, and cornflour to the chopped meat and stir clockwise. Add 2 tablespoons of water in portions and stir until the water is completely absorbed.

Put it into a deep-bottomed plate and use chopsticks to make it into a cake shape slightly lower in the middle. (Because the middle will protrude slightly when steaming, and the patty will be flat when steaming slightly lower in the middle.)

Put water in a steamer and bring to a boil. Put the meat on high heat and steam for 20-25 minutes.