The recipe for steamed meatloaf, the recipe for steamed meatloaf

The home-cooked recipe for steamed meatloaf is as follows:1. Prepare 200g of lean pork filling, an egg, a salted egg yolk, 50g of peanut oil, 10g of dry starch, salt, and a little chicken essence.

2. Add light soy sauce, chicken essence, salt, dry starch, oil and eggs to the lean pork filling, mix well, put it in a container, and press it into a 1cm thick patty.

3. Place the salted egg yolk on the shallow pit where the meat filling is pressed, and pour a tablespoon of cold water down the sides of the meatloaf.

4. Put the container into the steamer and steam on high heat for six minutes.

Yam steamed pork patties.

Materials. 110g of pork belly, 125g of yam, appropriate amount of oil, appropriate amount of salt.

Method. 1. Cut the pork into small pieces. It is best to chop it into minced meat, because when slightly stirred with yams, the meat may not be as delicately stirred.

2. Put the pork and yam cubes together in a blender.

3. Stir into a meat puree, which may be difficult at first because no water is added. But after stirring for a while, after the yam is scattered, it will become swollen, and it will play the role of water.

4. Add a little salt, chopped green onion and stir well.

5. Add two teaspoons of starch to fine-tune the taste.

6. A teaspoon of additive-free soy sauce, stir well, and spread on a plate.

7. Flatten the back of a spoon and steam in a steamer for 15-20 minutes.

9. After tasting the meatloaf and steaming, you can take it out and divide it into small pieces with a knife.

Oatmeal steamed meatloaf.

Materials. 50g oats, 50g water chestnuts, 50g mushrooms, 50g minced pork, appropriate amount of sugar, appropriate amount of steamed fish soy sauce, appropriate amount of cornstarch.

Method. 1. Add steamed fish soy sauce, sugar and cornstarch to the meat filling, mix well and marinate for a while.

2. Wash the water chestnut, peel and cut into cubes, wash and soak the mushrooms and cut into cubes.

3. Put the oats and water into a plate, add the meat filling and stir well.

4. Add the water chestnut and mushroom cubes and mix well.

5. Put it in the pot, turn the pot to steam over low heat for 15 minutes, and then put a shape on the table.

Steamed meatloaf is super simple and a quick dish to eat. Here's what I'm going to tell you about.

Delicious recipe for steamed meatloaf 1,

Ingredients Shiitake mushrooms, dried shrimp, lean meat, eggs, salt, oil, dark soy sauce, corn starch.

Method 1: Wash and soak the dried shrimp for later use.

2. Wash and soak dried shiitake mushrooms and cut them into shreds for later use.

3. After slicing the lean meat, mince it again, marinate it with salt, oil, dark soy sauce and cornstarch for a few minutes, then put in the dried shrimp and dried shiitake mushrooms and steam them in a pot for 10 minutes.

4. When it is almost cooked, beat another egg into it and steam it for another five minutes.

Delicious recipe for steamed meatloaf 2

Recipe Description: Salty and sweet, with a full range of color and flavor.

Production process: 1Mix the filling.

2.Rest the shape.

3.Stuff in the egg yolks.

4.Seal the film and simmer.

Ingredients Ingredients: 6 salted egg yolks, 300 grams of ground pork, 20 grams of water chestnuts, 1 green onion, 20 grams of ginger, 15 grams of pea kernels.

Excipients: 1 2 tsp salt, 1 4 tsp pepper, 2 tbsp white powder, 1 2 tbsp rice wine, 1 4 tbsp sesame oil.

Method 1: Wash and mince the green onion, peel and chop the ginger and water chestnut, mix with the ground pork and mix with the seasoning until it is sticky, and make it into a meat filling for later use.

2. Knead the meat filling into balls, then gently press it to form a round cake shape, stuff a salted egg yolk and pea kernel in the middle, arrange it on a plate, and wrap it in plastic wrap.

3. Put it on the steaming tray of the electric pot, add a cup and a half of water to the outer pot, press the switch and cook until it jumps.

Tips Plastic wrap is widely used in daily life, no matter what you steam, you can seal it, not only to lock in nutrients, but also to maintain the shape and color of the dish.

But when buying, you must pay attention to buying high-quality, poor-quality plastic wrap will release harmful substances after high temperatures.

Delicious recipe for steamed meatloaf 3,

Ingredients: plum meat, lean meat, ginger, sugar, starch, pepper.

Method 1The plum cabbage is salty, soak it at least 1 hour in advance.

2.Repeatedly grasp and wash, the leaves should be sufficient, and the pedicle should be broken.

3.Wash thoroughly until thorough.

4.Rinse the washed plum cabbage and drain the water.

5.Large slices of plum cabbage should be finely chopped first.

6.Cut into cubes.

7.Fatty and lean meat minced.

8.Add a small amount of sugar, pepper and minced ginger.

9.Stir well in the same direction.

10.Add water in small amounts and frequently.

11.Stir until the minced meat is fluffy and light.

12.Add the plum cabbage and stir well.

13.Add a small amount of starch water and mix well.

14.Flatten the plate and spread it as flat as possible.

15.After the water boils, steam for 15 minutes over medium heat.

Delicious recipe for steamed meatloaf 4

Ingredients: 200g ground pork, 50g water chestnut, 2 green onions, 1 small piece of ginger, 1 tablespoon olive paste, a pinch of salt, 1 4 tsp chicken powder, a little sugar, 1 tsp soy sauce, 1 2 tsp cooking wine, 1 tsp white powder, 1 tsp sesame oil.

Method 1Water chestnuts are crushed; Chop the green onion and ginger finely and set aside.

2.Mix the ground pork with seasoning A, shredded green onion and ginger in method 1 and stir until sticky.

3.Add seasoning B and water chestnuts to crushed in Method 2, stir well, and lay them on a plate.

4.Spread the olive paste on top of the ingredients in the recipe 3 plates, then put it in a steamer and steam it over high heat for about 10 minutes.

Step 1

Wash the pork and salted duck eggs and put them on a plate, then chop the pork into minced meat, and then open the salted duck eggs and put them in the minced pork, the salted egg yolk should be packed in a small bowl first, and the salted egg yolk should be stirred before being put on top of the meatloaf.

Step 2

Stir the cooking wine, minced ginger, light soy sauce, sugar and sweet potato starch in the minced meat in one direction.

Step 3

Flatten the minced meat with a spoon and top with the salted egg yolk.

Step 4

Wait for the boiling water in the steamer, add the salted egg patty and steam it over high heat for 10 minutes.

Step 5

After steaming, sprinkle with shredded green onions.

Use the seasoning of pork and green onions to adjust the meat filling.

Flour, water, vegetable oil (pancakes to put).

Homemade patty preparation.

Mix the noodles first. Prepare all-purpose flour and water.

In winter, you can use warm water at 30 degrees Celsius, and you can use cold water on weekdays.

The dough must be soft.

The water is slowly added to the basin, and I stir it with chopsticks while adding it, and I can't take a picture of this step alone, but I can only describe it. Stir constantly until the flour in the basin is lumpy and there is no dry powder, see picture!

At this time, the dough is not very smooth, so continue to stir it with chopsticks for a while.

Stir the whole process with chopsticks, don't use your hands, the noodles will be sticky.

Rest. A good dough must have a full proofing process. This is important. It directly affects the thickness and texture of the patty at the back.

Cover the dough with plastic wrap and let it rest for at least 30 minutes. In winter, I usually mix noodles before going to bed at night, then wrap them in plastic wrap and put them on the veranda (no heating), and the next morning I get up to make cakes, and the noodles are in very good condition.

The dough is soft but shaped with chopsticks. See figure.

Prepare the minced meat. The ratio of pork fat to lean is fine, but it is not too lean and not fragrant. Cut the meat into small pieces with a knife and chop it a few more times. Finely chopped coarsely. Of course, you can also use the meat filling you bought, but you don't have the fragrance of chopping yourself.

Cut the green onions into small pieces.

Add seasonings to the minced meat and mix well for later use. Mix the minced meat according to your own habits, just don't pour too much water into it. The meat filling should not be too wet, and the filling of the meatloaf is different from that of dumplings.

Mix the green onions with the seasoned meat filling.

Roll out the skin and stuff. Take a small piece of noodles (depending on the size of your pot) and roll it out on a cutting board to resemble a square shape. Be sure to sprinkle dry powder on the board in advance to prevent sticking!

Then spread the minced meat evenly over the dough, leaving a small piece in the lower right corner. Use a knife to cut two knives on the top and bottom, left and right sides of the dough, and do not cut off the joints of the dough.

Then, roll the meatloaf in turn and pinch it tightly at the end.

Roll out the wrapped bread and roll it out thinly.

As long as the dough is soft and awake thoroughly, it can be wrapped in a lot of meat filling, and the filling inside is faintly visible after being rolled out.

After heating the pan, brush with a thin layer of oil and put the cake blank into the searing.

Cut into cubes and serve hot!

Preparation of steamed meatloaf:

Ingredients: 500g of foreleg meat, 20g of minced ginger, 1g of grass fruit powder and pepper, 10g of peanut flour, 10g of ham juice, 15g of light soy sauce, 5g of water starch, 1g of monosodium glutamate and chicken essence, 3g of salt and rice wine, 50 of king oyster mushrooms.

1. Put the minced meat into the container, first put the rice wine and ginger water in the stirring slowly and stir clockwise until it is evenly strengthened, sprinkle the grass fruit powder, pepper, peanut flour, salt, chicken essence and monosodium glutamate evenly on the minced meat, and mix well. Pour in the light soy sauce and ham juice and stir well.

2. Slowly pour in the water starch and mix well. Add olive oil, mix well, add diced oyster mushrooms, mix well, and marinate for 30 minutes.

3. Stir the marinated minced meat evenly, weigh it into a stainless steel small plate (or other containers such as small bowls) according to 120 grams, compact and wipe it into a bowl shape with a slightly lower middle and a slightly higher periphery.

4. Add 20ml of water to each plate (bowl) after everything is done, and put it into the steamer to steam for 15 minutes after the steamer water is boiled.

Introduction of pork:

Pork, also known as pork meat, is the meat of domestic pigs of the pig family. Pork contains 5 times more antibiotics than beef, and poultry meat is second only to pork in terms of antibiotics.

Pork is one of the important animal foods on the table because the fiber is finer and softer, there is less connective tissue, and the muscle tissue contains more intermuscular fat.

There are many ways to make steamed meatloaf, but the following one is easier and more delicious.

The first ingredients to prepare for the steamed meat patty: 12g of salt, 10g of chicken essence, 20g of chopped green onion, 1 egg, 50g of starch, 200g of minced meat, 20g of minced ginger, 10g of pepper.

1. Peel the pork belly and cut it into small pieces and chop it, you can also use a meat grinder, soak the mushrooms softly, do not pour out the mushroom water and keep it, and cut the skin of the horseshoe for later use.

2. Add a little salt, green sauce, sesame oil, pepper to the meat filling, mix evenly, water chestnut and mushroom minced without too much chop for later use.

3. Add the chopped water chestnut, shiitake mushrooms, 2 tablespoons of starch, a little water to soak the shiitake mushrooms before, stir evenly with chopsticks and set aside.

4. Spread the mixed meat filling on the bottom of the plate. If you are afraid of sticky plates, you can apply a little oil to the bottom of the plate. Put it in a pot and steam for 20 minutes, turn off the heat and simmer for 5 minutes.

5. Sprinkle with chopped green onions and serve hot.