How to steam meatloaf to be tender, how to make steamed meatloaf tender and delicious tips

There are many ingredients for steamed meat, first prepare meat, flour, salt, shiitake mushrooms, fungus, green onions, ginger and garlic, soy sauce, light soy sauce, cooking oil, and sugar. These ingredients are all very needed, and they are needed to make each one. First of all, it is necessary to make the noodles better, because if the noodles are well lived, they will be more delicious.

Prepare an appropriate amount of noodles first, add water, and then put it in a warm place, similar to the sun for irradiation, in this case, it is dough. Next, the pork is cleaned. Soak the fungus, cut the onions, ginger and garlic into segments, then prepare the cooking wine, and finally, the ginger, peppercorns, and pepper are minced.

After the fungus and meat are soaked, then put together and make all the ingredients more broken, so that you can make the final seasoning delicious. After it is done, be sure to beat it, whether it is noodles or filling, so that it will be stronger and more delicious. Wait for the noodles to be ready, then roll them out into slices, then roll out the noodles, then put the threads into the noodles, and then pour water into the pot.

Then put the dough and stuffing on a plate and steam it, and sprinkle with chopped green onions and coriander just after the end. Some people like to eat fried food, and they can also choose to change it at this step. Method: Fry the dough, roll it out, then put the stuffing in, and pinch it between the two dough cakes.

Finally, pour cooking oil into the pan and fry the steamed pork patties when the oil is hot. Turn over after frying one side, and then continue to fry until both sides are golden brown.

How to make a steamed pork patty with shiitake mushrooms that is soft and tender in the mouth.

Methodological steps. 1. First of all, you must choose a good piece of meat, it is recommended to have tenderloin, this is the most tender meat, and it can't be all lean meat, it is best to add some fatty meat, and then chop it into meat puree.

2. Soak shiitake mushrooms in warm water in advance.

3. Cut the soaked shiitake mushrooms into minced shiitake mushrooms, and pay attention not to pour out the water in which the shiitake mushrooms are soaked.

4. Mix the chopped shiitake mushrooms and pork together, and add an appropriate amount of salt, sesame oil, soy sauce, ginger and garlic to taste.

5. Use chopsticks to stir the minced mushroom and pork in one direction until it is strong, and you can add an appropriate amount of mushroom water, which can make the steamed meatloaf more tender and smooth.

6. Take a saucer and smear some oil on it.

7. Spread the minced pork with shiitake mushrooms on a plate and smooth it out, but don't compact it or rub it too thickly.

8. Steam the smeared pork patties in the pot, be careful not to steam for too long, 10-15 minutes.

9. Sprinkle chopped green onions out of the pot and start eating, pay attention to the soup of the steamed meatloaf should not be poured out, the taste will be better.

Tips: 1. Steamed meatloaf, it is recommended to use tenderloin, and three parts of fat and seven parts of lean meat to chop into meatloaf, so that the steaming effect is the best and the taste is the best.

2. Add some soaked mushroom water and stir well with the meat, which will make the meatloaf more tender.

Cantonese chef: There is a knack for steamed meatloaf, so the meatloaf is tender and not woody, and you can learn it in 1 minute.

In our home-cooked dishes, pork is used the most, and there are many ways to make pork, and we are also very particular about what parts of meat are used in what dishes. The most common recipes are braised pork, stir-fry, and my favorite steamed pork patty. Steamed meatloaf is one of the most frequent meat dishes on the dinner table in my family, and it is made with different flavors with different ingredients.

And it is best to eat steamed pork patties in summer, and the ingredients are ready to be steamed in the pot, so you don't have to suffer from oil smoke in the kitchen.

If you want to steam meatballs deliciously, the parts you choose are very important. Many people use pure lean meat to make meatloaf, and the meatloaf is very firm and has a very "chai" taste, like chewing paper skin. However, with pork leg meat or pork belly that is 3 minutes fat and 7 points lean, the meat patty is very fluffy.

My favorite is the salted cuttlefish steamed patty, the fat but not greasy pork absorbs the salt of the cuttlefish, the salted cuttlefish is not salty, the pork is moderately salty, and the umami is more than enough. And there is only one seasoning used in this dish, which is sugar. Add a little sugar to enhance freshness, and then sprinkle some ginger shreds, the cuttlefish is not fishy at all, the cuttlefish and pork are fused, salty and fragrant, and there is another flavor, it is a delicious meal.

350 grams of pork leg, 3 salted cuttlefish (small), appropriate amount of shredded ginger, a little sugar.

Rinse the coarse salt on the surface of the salted cuttlefish, then cut the cuttlefish in half, remove the transparent fish bones, scrape out some of the dirt inside with a knife, and then cut off the cuttlefish eyes, and rinse twice after processing.

Drain the washed cuttlefish, first cut it horizontally into thin strips, then cut it vertically into grains, and then chop the cuttlefish grains a few times without chopping them too much.

Put the chopped pork and cuttlefish in **, put in half a teaspoon of sugar, then stir clockwise, put in 2 tablespoons of water when stirring, stir until the water is fully absorbed, then put in 2 tablespoons of water, continue to stir, let the meat fully absorb the water, until the meat filling is viscous.

Put the stirred meat on a plate, choose a dish with a bit of height, as water will come out when steaming.

Boil water in the pot first, then put it in the pot and steam it over high heat for 25 minutes, finally sprinkle with shredded ginger and cover it and steam for 1 minute.

Tips: 1: When I buy pork, I ask the boss to help me use their professional meat grinder to grind it, if you buy it yourself and deal with it at home, it is recommended to chop it with a knife, not to use a wall breaker to stir, because the meat ground out with a wall breaker or food processor is minced and the taste is not good.

2: Salted cuttlefish is very salty, be sure to rinse it more than 2 times to remove a little salt.

3: The saltiness of salted cuttlefish is enough, and pork fat also contains oil, so there is no need to put oil, salt, and light soy sauce, and only a little sugar is needed to enhance freshness.

4: When putting the minced meat on a plate, stir it gently with chopsticks, and do not press the surface of the meatloaf with a spoon to make it smooth and flat. The time of steaming meatloaf is related to the thickness of the meatloaf, and everyone adjusts it appropriately according to the actual situation.

When chopping the meat filling, add a little fat, put it in a bowl and stir clockwise, add salt, light soy sauce, and an appropriate amount of sweet potato flour, stir well.

After the water is boiled, it can be steamed in the pot for 15 minutes.

Tips for making steamed meatloaf tender and delicious:

1. Choose meat. The pork belly is too fatty, and it is too greasy to steam; Choose lean meat, too thin, without a little oil and water, and the steamed meatloaf is hard and woody. Therefore, to make meatloaf, you need to choose the foreleg meat, probably three fat and seven thin are the most tender, not too fat, not too lean.

Second, the meat is broken. If you want the meatloaf to have a springy taste, you must have a beating action, taking 200 grams of pork as an example, you need to beat it for 12-15 minutes until it is gelatinous, so that the meat will be firm and elastic, and it is not easy to fall apart.

3. Chop meat. The steamed meatloaf needs to be chopped with a knife, and it should not be too chopped, and a little granules will do. The minced meat chopped with a knife, because the chopping force is not particularly uniform, the muscle fibers are not completely cut off, and it seems to be broken and broken, so the water content of the minced meat is higher and the taste is better.

Fourth, seasoning. In the general practice, water comes out during the steaming process, so after steaming, some water will appear on the plate. To avoid water, it is recommended to add cornstarch. Cornstarch has high density, delicate and smooth texture, take 200 grams of pork as an example, add 14 grams of cornstarch.

Oats can also be added, but the finished product will have a rough texture. Sesame oil is added before steaming, and then mixed well to make the meatloaf more fragrant.

Combine salted egg yolks and salad oil to make the meatloaf fragrant and tender, and here's how to do it:

Ingredients: 160 grams of minced pork, 1 salted egg, 60 grams of edamame, appropriate amount of salad oil, 2 tablespoons of light soy sauce with thin salt, a little white pepper, 1 tablespoon of cooking wine, a little chicken powder, a little chopped green onion.

1. First prepare the pork puree;

2. Add half a raw salty egg white;

3. Add cooking wine, white pepper, chicken powder and appropriate amount of water;

4. Use chopsticks to stir vigorously in one direction;

5. Spread a layer of edamame seeds in the bowl;

6. Then put in the flavored pork puree and dig a pit in the middle;

7. Put the salted egg yolk in the middle;

8. After the water in the pot is boiled, put it on the steaming rack and steam for 15-20 minutes;

9. After steaming, take it out and pour light soy sauce and sprinkle with chopped green onions.

Ingredients: 250 grams of minced pork, 1 package of seasoning, 20 grams of starch, 30 grams of oil.

Steps: 1. Prepare all the ingredients.

2. Put the prepared minced meat into a container.

3. Put the seasoning packet, starch and about 30ml of water into the minced meat and mix, stir well.

4. Take another plate, cover a small amount of oil at the bottom of the plate to prevent the minced meat from sticking during steaming, and then put the minced meat into the plate.

5. Then spread the stirred minced meat on a plate, flatten it and hollow out a hole in the middle.

6. After boiling water in a pot, put it in the pot.

7. Steam for 12-15 minutes and then take out. The soup melts after steaming, making the meatloaf more flavorful and juicy.

Ingredients: pork tenderloin, eggs.

Method: 1. 200 grams of fresh pork tenderloin (beef and chicken are acceptable), washed and finely chopped, without tendon and without fat. (Of course, children can eat about 50 grams at a time, and they can't eat it all at once);

2. Add a little cooking wine to the minced meat to remove the smell (1-2 grams). Add 1 gram of salt and half an egg white; Add a teaspoon of vegetable oil, about 4 grams. Add about 6 grams of cornstarch. Stir well with chopsticks in one direction;

3. Spread the minced meat cake on a plate with a uniform thickness, not more than 1cm thick. This allows for uniform heating;

4. Spread 2 slices of ginger and a few green onions on top of the minced meat. Steam for 5 minutes. steaming over high heat;

5. After steaming, pick up the green onion and ginger on the top to give it to the child, don't pour out the soup, and give it to the child together;

Most of the steamed meat patties at home are made of semi-fat and lean meat, one-third of the fat and one-half of the lean meat, and the trillion surplus plus pecked horseshoe. Of course, there are also winter vegetable patties, tempeh patties, fish patties ......A group of laughing people peck the fat and lean meat into minced meat, and the fat meat into minced meat, and after steaming, the fat meat will become fat.

The correct way to steam meatloaf is to separate the fatty and lean meats. The lean meat is pecked into minced meat, and the fat meat is cut into meat pieces, and the small fatty meat is slightly mixed with cornstarch and sesame oil, mixed well with the lean minced meat, and steamed with ingredients.

The meatloaf steamed in this way is fat and thin, greasy and delicious.