Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, steam minced pork. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious. However, this depends on the amount and thickness of the minced meat that is used. Just like other dishes of the Cantonese cuisine, steamed minced pork is light and easy in taste.
To get started with this recipe, we must prepare a few ingredients. You can cook steam minced pork using 4 ingredients and 1 steps. Here is how you can achieve that.
The ingredients needed to make Steam Minced Pork-
- Get Minced pork
- Prepare 1 salted egg
- Make ready Half tsp flour
- Prepare White pepper
Steps to make Steam Minced Pork-
- Mix the minced pork with salted egg and the rest of ingredients. Steam for 15 mins
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Steamed minced pork hails from the Guangdong region in China. Just like other dishes of the Cantonese cuisine, steamed minced pork is light and easy in taste. How long should it be steamed? However, this depends on the amount and thickness of the minced meat that is used. Season minced pork with light soy sauce, sesame oil, corn flour, salt and pepper. Use your fingers or a spoon to mix well. Note, Use salt sparingly, if at all, as there is already hidden salt in salted radish or salted fish, and in preserved cabbage. Steam minced pork refers to a savory dish popular in Hong Kong and the Guangdong area of China. It mainly composes with minced pork and usually mixes with other ingredients such as dried squid (土魷) and preserved cabbage (梅菜). It is cooked by steaming over a pot of boiling water until it is well cooked. iii) Arrange the stir-fried minced pork in a thin layer on a shallow dish. Then pour the stained egg mixture over gently. Quick to make (a sub-thirty-minute dinner) and with a minimal ingredient list— ground pork (usually from a market in Chinatown where the meat boasts a higher fat content), egg, soy sauce, and. Season the minced pork with some salt. Whisk the eggs with water, strain it onto a plate. Mix in the seasoned minced pork. When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest. Steamed minced pork with muy choi (Chinese salted mustard) is shown below. Note that traditionally, the meat is seasoned with soy sauce and the muy choi is simply scattered over the top. However, I've reduced the sodium of this dish by omitting the soy sauce and mixing the muy choi (which is already salty) in with the meat. This is one humble home-cooked dish that brings back nostalgic memories.
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