How to avoid cracking of steamed meat cakes, is it okay to re steam steamed steamed meat cakes stick

Hello, it is a pleasure to serve you and give you the following answers: Yes, but there are a few things to note:1

Before steaming the meat cake, the water on the surface of the meat cake should be rolled forward and wiped dry, so as not to have too much water during steaming and affect the sticky effect. 2.When steaming the meat cake, the temperature of the steam should be controlled, not too high, so as not to have a hard surface of the meat cake and affect the sticky effect.

3.When the steamed meat cake is sticky, it is necessary to pay attention to control the sticky time, not too long, so as not to make the meat cake too hard during the sticky process, which will affect the sticky effect. 4.

After the steamed meat cake is sticky, pay attention to control the temperature of the steam, not too high, so as not to make the surface of the sticky meat cake too hard and affect the sticky effect. 5.After the steamed meat cake is sticky, pay attention to control the steam time, not too long, so as not to make the sticky meat cake too hard and affect the sticky effect.

Personal Tips:1Before steaming the meat cake sticky, it is necessary to wipe the moisture on the surface of the meat cake to avoid too much water during steaming and affecting the sticky effect.

2.When the steamed meat cake is sticky, it is necessary to pay attention to control the sticky time, not too long, so as not to make the meat cake too hard during the sticky process, which will affect the sticky effect. 3.

After the steamed meat cake is sticky, it is necessary to pay attention to controlling the temperature and time of the steam, so as not to make the surface of the sticky meat cake too hard and affect the sticky effect. 4.After the steamed meat cake is sticky, the meat cake should be taken out in time to avoid the sticky surface of the meat cake being too hard and affecting the sticky effect.

Method

1) Sweet potato, also called white potato. (Red lotus is not the same as white vetch, red vetch is red core, with a sweet taste, white vetch is white core, not sweet) peel and wash, cut into strips 4 cm long and cm wide. Cut the meat into cubes and chop the meat in a bowl, add nitrate water, 1 gram of chopped green onion, diced water chestnut and minced ginger and mix well.

2) Mix the fish with 45g of water and pour it on a cutting board that has been wiped with cold water. Gently chop into a fine mushroom (the finer the better) bowl, humidify starch, 15 grams of refined salt, 250 grams of water, stir well, then add the meat puree, 2 grams of monosodium glutamate, 1 gram of pepper, mix and stir into a paste.

3) Spread the fried tofu skin in the cage drawer, spread the fish paste on top (about cm thick), steam it on a pot of boiling water for 30-40 minutes, uncover the cage cover, smear the raw egg yolk on the meat cake, sprinkle with red pepper and silver, steam for 5 minutes and take it out, cut it into a cross knife, continue to steam for 30 minutes, let it cool out of the cage, and cut it into strips 10 cm long and cm wide.

4) Take the flower bowl, use the red sticks to pad the bottom, use the meat cake bar code on the top to form a pagoda shape, and steam it on the basket before it comes out of the basket.

5) Wok sit on a hot fire, add broth, monosodium glutamate, refined salt, pepper, chopped green onion, shredded mushrooms, and fungus slices to boil out of the pot, pour on top of the meat cake, and then serve.

Ingredient. Glutinous rice, pork belly, shredded green onion, minced ginger, sesame oil, soy sauce, monosodium glutamate, salt, sweet potato powder, pepper, raw egg.

Before making steamed pork cakes, prepare pork belly, green onions, ginger and garlic, fish, starch, sweet potato powder, eggs and other condiments. Spread a layer of egg wash on top of the meat sauce and steam for 20 minutes.

Ingredients: pork belly, green onion, ginger and garlic, fish, starch, sweet potato flour, eggs, salt, pepper, Huadiao wine.

1. Add salt, pepper, Huadiao wine, egg whites and water boiled with green onion and ginger to marinate and stir the fish, stir the fish clockwise with clean hands, and add some salt to taste.

2. Wash the pork belly and chop it into minced pieces and add it to the marinated fish paste, noting that the trick here is to add some minced ginger to remove some of the fishy smell. Continue to stir the paste clockwise until the meat is very thick.

3. Stir the closed sweet potato flour with the sedan pin filial piety water, then pour all the soup into the meat sauce, and continue to stir clockwise, so as to maintain the chewiness of the meat.

4. Finally, scrape the meat sauce with a knife and put it in the steamer, steam the meat sauce to white, absorb the water of the bucket with a towel, and then add a layer of egg liquid on top of the meat sauce, put it in the steamer and cook for 20 minutes.