Steamed Meat With Salted Egg 咸蛋蒸肉饼
Steamed Meat With Salted Egg is a popular steamed dish in the Chinese cuisine. Just perfect for a hassle free home cooked meal after a long day at work, as cleaning up is also a breeze. Great for salted egg lovers too!
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Servings: 4 people
Ingredients
Ingredients:
- 250 grams minced meat
- 2 salted eggs, separate yolks / halved and whites
- 1 tsp ginger, chopped
- 1 stalk spring onion, diced
Seasoning:
- ½ tsp chicken stock granules
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp chinese cooking wine, shaoxing wine
- ¼ tsp ground white pepper
- ½ tbsp corn flour
- 3 tbsp water, 60 ml
Garnish:
- 1 tbsp spring onion, diced
- 1 tbsp garlic, chopped and fried
First, peel and chop some ginger.
Chop garlic, then fry till golden brown and set aside for garnishing.
Also dice some spring onion, half to mix into meat and the other half for garnishing.
Then mince meat and put into a bowl.
Next, separate salted egg yolks from the whites. First, wash off the salted charcoal paste under running water. Then, separate whites and egg yolks of the washed salted eggs. Cut each egg yolk into halves and set aside.
Lastly, prepare seasonings for the minced meat.
Add in the salted egg whites into the minced meat and stir to mix well. Then add in the chopped ginger and half the diced spring onion. Mix again.
Next add in all the seasoning, cornflour and water. Stir till well combined and meat has a very sticky texture.
Spread the meat mixture evenly on a round, shallow, and heat proof plate with a rim (to catch the juices that come out of the pork patty). Then, arrange the salted egg yolks on the top. Prepare steamer by bringing water to a rapid boil and place the meat in the steamer. Cover and steam over high heat for 20 to 25 minutes till cooked.
Remove from steamer and garnish with chopped spring onions and fried garlic.
Serve hot with steamed white rice and Enjoy!
Instructions
Preparing Ingredients:
Preparing Steamed Meat With Salted Egg:
Enjoy!
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Recipe Video
Notes
- For best results, use a good cut of pork/meat with enough fat for flavour and texture.
- Try to mince the meat by hand than getting ready ground meat.
- Be sure to use a shallow plate, with a rim for steaming to have the best effect.
- Use the freshest salted duck eggs you can find.
- There will be tasty juices in the steaming plate, great for spooning over rice. The meat will slowly reabsorb these juices as it sits, so it’s best to eat immediately when served.
- Lay out the minced meat on the shallow plate, ensuring even thickness around the plate for even cooking.