How to make plum vegetable meat cake, how to make plum vegetable meat cake

Method. Ingredients: 200 grams of pork belly, a bag of plum vegetables, and a mushroom.

Seasoning: raw oil, light soy sauce, sugar, corn starch, sesame oil, and corn flour.

Plum cabbage patty. Production process:

1. Wash and soak the salted plum vegetables for half an hour and then chop them, and soak the mushrooms until soft and chop.

2. Chop the pork belly into a meat puree, add an appropriate amount of light soy sauce, sugar, a teaspoon of catfish powder, a little sesame oil, pour in the cornstarch water while stirring and stir well, then add plum cabbage and chopped mushrooms, and finally drizzle with an appropriate amount of raw oil, and let stand for 15 minutes.

3. Press the meat into a cake shape, put it in a small dish, and steam it over high heat for about 8 minutes.

This paragraph. Precautions.

1. The meat cannot be beaten with a juicer, but can be minced with a meat grinder or chopped by hand;

Second, the best ratio of pork fat and lean is lean seven fat three, the taste is ideal, of course, all lean can also be;

3. When drying plum vegetables, there is a lot of sand and gravel, soak them for a period of time and then wash them, and they must be cleaned with each leaf of plum vegetables to be thoroughly washed.

Fourth, the ratio of meat to plum vegetables is about meat 4: plum vegetables 6, so that plum vegetables have a heavier flavor;

Fifth, pay attention to the sweat when steaming (meaning that the steam makes the water flow backwards), it is best to use a round top lid, or use a film that can be heated to seal the bowl or dish surface and steam.

6. You can add half an egg white before steaming the meatloaf, and the steamed meatloaf will be smoother and will not shrink.

Material. 400 grams of plum meat (pork belly), 2 plum cabbage leaves, a little minced ginger, a little light soy sauce, a little cooking wine, a little salt.

Preparation of plum cabbage patties.

1.Cut the plum blossom meat into cubes, mince it, and whip it with ingredients.

2.Rinse the surface of the plum with running water for dust and salt, and soak it in cold water for half an hour.

3.Chop the plum cabbage and stir well with the minced meat.

4.Take a flat-mouthed plate, fill it with minced plum vegetables, flatten it, and steam it in a steamer for 20 minutes.

5.After the steamed patty has cooled, slice it.

6.Steam in a frying pan over low heat until golden brown on both sides.

The most authentic way to make the plum cabbage button meatloaf is as follows:

1.Soak the plum cabbage in warm water for half an hour, rub it with your hands and rinse it off.

2.Chop the plum cabbage and chop it as much as possible, and chop the pork as much as possible.

3.Add salt, sugar, light soy sauce and dark soy sauce and stir well.

4.Flour with warm water and form into a dough (very soft).

5.Then divide it into 10 small doses, about 50g each.

6.Roll out the small agent into a circle, put in the plum vegetable filling (try to put more to make it more delicious) and then close the mouth downward, roll it into a round pancake, the thinner the better, it doesn't matter if it breaks.

7.Heat the iron pot, then put the cake in it over low heat and cook it until crispy. If you have an electric baking pan, it is better to throw it in and wait for it to be browned on both sides, which is more convenient than an iron pan.

8.It is especially delicious to brush the baked cake with a thin layer of chili sauce, and you can also brush it with a little sweet paste.

9.Roll it up while it's hot and take a bite, wow, super satisfying!

Plum cabbage button meat cake, also known as Jinyun baked cake, is a famous traditional snack in Jinyun County, Zhejiang, and was rated as a famous Chinese snack by the China Cuisine Association.

This kind of cake is baked on the inner wall of the charcoal oven with dried plum vegetables and sandwich meat, so it has the unique fragrance that the cake made in the pot does not have, and it is the favorite delicacy of Jinyun people in their leisure time, so that many foodies in a foreign land pack dozens of them every time they go out.

1 400 grams of plain flour, 3 grams of yeast, a teaspoon of salt, add 225ml of warm water, stir into dough, knead into dough, cover with plastic wrap and ferment until twice the size. 2. Soak the dried plum vegetables in hot water and wash them softly, and dry them with water. Heat the pan and stir-fry over low heat until fragrant.

3 Chop the pork belly into a puree, add an appropriate amount of salt, change the pepper powder, stir the cooking wine evenly and marinate for a while. 4Mix the marinated minced meat, stir-fried plum vegetables, sugar, five-spice powder, and chopped green onion and stir well. 5. Take out the dough, knead the core of the bird, quietly cover the gas and divide it into a uniform small agent, take a small agent and press it slightly thinner with your hand, then wrap it in the filling, and close it tightly like a bun.

6 Take the first bread that has been wrapped, roll it out, brush it with a thin layer of sugar oil, and sprinkle it with white sesame seeds. 7Preheat the oven tray in advance and bake until golden brown.

First of all, process the plum vegetables, soak them in salted water, pick them up and chop them, fry them over medium heat, cut the pork hind leg meat, chop them, add salt to marinate, add the ingredients, and stir well. Then add the chopped plum cabbage, stir well, and finally transfer to the steamer. Steam over high heat for 8 minutes, then sprinkle with chopped green onions.

Processing pork, processing plum vegetables, cut the plum head meat into small pieces, chop into minced meat, soak the plum vegetables in water for 10 minutes, remove the salt, and at the same time slowly spread the vegetable leaves, remove the fine sand, cut off the old stems of the head, wash again, squeeze out the water, and chop.

Put the plum cabbage into the minced pork and stir well, add sugar, an appropriate amount of soy sauce, salt (optional), oil, stir well, seal it with plastic wrap to prevent water vapor from entering, boil the water in the steamer, put it in the pot, and steam it over high heat for about 15-20 minutes.

Plum cabbage is very salty, soak at least 1 hour in advance, repeatedly grasp and wash, the leaves should be sufficient, the pedicle should be broken, until thoroughly washed, the washed plum cabbage should be drained of water, the large plum cabbage should be cut finely first, and then cut into dices, the fat and lean meat should be chopped, add a small amount of sugar, pepper and ginger, stir evenly in the same direction, add a small amount of water many times, stir until the meat filling is fluffy and light, add the plum cabbage and stir evenly, add a small amount of starch water and mix well, put it on a flat plate, try to spread it flat, and steam it for 15 minutes on medium heat after the water boils.

The preparation of the steamed pork patty with plum cabbage is as follows:Tools Ingredients: 1 tablespoon (15ml) of cooking oil, 1 tablespoon light soy sauce, half a small piece of plum cabbage, 150 grams of ground pork.

1. The plum cabbage is pickled and very salty, so soak it in water for 30 minutes, and change the water once during the period.

2. Remove and rinse both sides with clean water, drain the water, and cut into minced pieces.

3. Cut into minced pieces for later use, if you want to eat the granular part of the rock, cut it into small grains, not too broken.

4. This is 150 grams of pork filling, if you want to buy fresh meat, you can chop it yourself.

5. Put the chopped plum cabbage into the meat filling, add a little light soy sauce to taste, cooking oil, no need to add salt, because the plum cabbage itself has its own salty taste, stir well.

6. Make a meatloaf shape and place it on a plate.

7. Put it in the rice cooker, I am steaming rice below, steaming meatloaf above, killing two birds with one stone, if you have time, you can directly steam the steamer for 15 minutes.

Ingredients: 200 grams of pork belly, a bag of plum vegetables, and a mushroom.

Seasoning: corn starch, sesame oil, sugar Production process:

1. Wash and soak the salted plum vegetables for half an hour and then chop them, and soak the mushrooms until soft and chop.

2. Chop the pork belly into a meat puree, add half a teaspoon of sugar, a teaspoon of catfish flour and half a teaspoon of cornstarch, a little sesame oil, stir well until thick, and finally add plum cabbage and shiitake mushrooms and scoop evenly.

3. Press the meat into a cake shape, put it in a small dish, and steam it over high heat for about 8 minutes.

Tip: You can add half an egg white before steaming the meatloaf, the steamed meatloaf will be smoother and will not shrink.

Prepare the ingredients and chop the pork in advance.

2. Dry clean and soak the plum cabbage for 10-15 minutes.

Add sugar, oyster sauce, cooking wine and ginger juice to the pork and stir clockwise.

Then add the powder, stir in the same clockwise direction, pour in a little water while stirring, add the water three times, and pour the second time until the water and meat in front are completely mixed and absorbed. The addition of flour will make the patty more refreshing and tastier than corn starch.

Stir until the meat is gelatinized.

Soaked and chopped plum cabbage, I like not to chop too much, and it tastes good. (If the plum cabbage you buy is salty, put less, and the salty one I bought is just enough to put more, and you don't need to add salt to taste).

Add the chopped plum cabbage to the meat and stir clockwise.

Spread lightly on a plate and beat the quail eggs in the middle, you can also use the eggs. Remember not to press it too hard, the pressed patty is not so fluffy when steamed. 3、

Boil water in a pot and steam for 15-20 minutes.

It is tender, refreshing, juicy, and very tasty.

Soak the plum cabbage and wash it well. Add some broth to the pot. Grill the plum cabbage and add a little salt to taste.

Then add salt chicken essence and white pepper to the meatloaf, stir + 2 eggs, beat vigorously, and then put the vegetables under the plate, and then spread the meatloaf on top and steam for half an hour. You take it out and sprinkle it with chopped green onions and pour oil on it.

Material. 1 small strip of plum cabbage, 200 grams of pork (for two people), 2 water chestnuts, corn starch, light soy sauce, sugar, sesame oil.

Method. 1. Soak the plum cabbage and wash it and chop it.

2. Peel and chop the water chestnut, and mix it with the chopped plum cabbage into the exempt pork.

3. Add corn starch, light soy sauce, sugar and sesame oil and mix well.

4. Put it on high heat and steam for 8 minutes.

Tips. Plum cabbage must be washed, otherwise there will be sand! And remember to add water chestnuts, so that the steamed meatloaf has more than twice as much cornstarch than when marinating the meat, so that the steamed meatloaf is smooth and springy, super delicious!

The method of plum vegetable steamed pork cake is to cut the plum cabbage into small pieces, then mix well with the minced meat filling, marinate for half an hour, and then steam in the pot for about 15 minutes.

Materials. Pork belly 300g

Salled plum vegetables 50g

1/2 teaspoon of sugar.

Table salt 1/2 teaspoon.

Light soy sauce 1 teaspoon.

Starch 1 tsp.

1 tsp cooking oil.

The common practice of steamed pork patties with plum vegetables, this is a good thing to make, it really is, so the method is also simple. Just do it.

Summary. 1.Prepare ingredients: 220 grams of flour, 120 grams of water, 66 grams of pork fat, 66 grams of dried plum vegetables, a small amount of lard, a small amount of chicken essence, a small amount of monosodium glutamate, a small amount of oyster sauce, 17 grams of sugar.

1.Prepare ingredients: 220 grams of flour, 120 grams of water, 66 grams of pork fat and minced into minced pieces, 66 grams of dried plum vegetables soaked and pinched dry, a small amount of lard, a small amount of chicken essence, a small amount of monosodium glutamate, a small amount of oyster oil, and 17 grams of sugar.

2.Mix the dough: Add 120 grams of water to 220 grams of flour, mix into a smooth dough, cover with plastic wrap and relax for 10-20 minutes.

3.Adjust the filling: do not put oil in the pot, put in the plum vegetables and stir-fry over low heat, add a small amount of lard, Zhengyuan chicken essence, monosodium glutamate, oyster sauce, and stir-fry until you are slightly thousands into a small basin; Add 66 grams of fatty pork and 17 grams of sugar, stir well and set aside.

4.Plum cabbage button meatloaf raw blank: divide the loose liquid field dough into 8 small agents, roll it out slightly, wrap the filling with the method of wrapping the bun, and roll it into a thinnest pancake with the mouth facing down.

5.Pancake: Turn on the fire of the electric cake pin, brush a thin layer of oil to prevent sticking before baking the first cake, put it into the cake, no cover does not need to cover the lid, frequently check and turn over, and burn until both sides are dry and crispy.

Ingredients Required Dough part: 200g medium flourWater 110 g |2 grams of dried yeast Ground meat: 150 grams of minced meat60 grams of dried plum vegetables1 tablespoon of cooking wine2 scoops of dark soy sauce|2 scoops of sugarAppropriate amount of green onion Method 1 Knead some of the ingredients of the dough into a smooth dough, put it in a basin, cover it with plastic wrap and let it rise for 30 minutes (the process of dough proofing, you can prepare the filling) 2 Soak the dried plum vegetables in warm water for 10 minutes, squeeze out the water after taking it out, chop it and set aside3 Pour a little more oil into the pot, stir-fry the minced meat under the heat of the oil, pour in the cooking wine after the color turns white, put in the dried plum vegetables, add dark soy sauce, sugar, salty and simple after the fragrance tastes it can be out of the pot, add chopped green onions and mix well after cooling 4 The proofed dough is kneaded into long strips and cut into an average of 50 grams of agent, which can be made into 6 small and small cakes5 Then roll the agent into a round skin, which can be thinner than the skin of the bun6 Put an appropriate amount of plum vegetable filling, pinch the pleats like a bun, and finally close the mouth and pinch it tightly7 The wrapped cake is closed downward, gently flattened with your hands, and then rolled out into a thin cake base with a rolling pin, and it doesn't matter if the filling is leaked8 Pour a little oil into a frying pan, put in the cake base, fry on low heat for 3 minutes, then turn over and fry for 3 minutes, and fry on both sides.