The Wonderful Pairing of Eggs and Yogurt: Tender and Creamy Yogurt Chicken Cakes
Today we're making yogurt chicken cakes – just put the ingredients together, mix them, and steam them, and it's ready! It's delicious and won't make you feel hot. Let's take a look at how to make it!
Ingredients: 150g of yogurt (choose a thicker kind), 2 regular-sized eggs, 10g of cornstarch + 50g of flour, 20g of sugar, and plenty of raisins (optional, as raisins become more sour after steaming – if you don't like them, you can skip them).
Beat the eggs in a bowl until smooth, then pour in the yogurt, cornstarch, flour, and sugar. Mix until smooth and creamy, with no dry flour granules.
Note: At this point, you can also put the batter in a steamer to heat up the water.
Use a container suitable for steaming, lightly grease it with a flavorless edible oil (I use corn oil), then pour in the batter and sprinkle with raisins,
The raisins will sink a bit; to prevent them from sinking, gently place them horizontally,
Once the water boils and creates steam, place the steamer on the heat. Remember to cover it with a heat-resistant food wrap, poking some small holes with a toothpick (I inverted a large soup basin); cover the pot with a lid and cook over medium or medium-high heat for about 20 minutes,
Let it cool slightly before inverting and cutting it into pieces – enjoy! If you don't finish it for this meal, you can coat it with breadcrumbs and pan-fry (or deep-fry) it for another flavor!
The wonderful pairing of eggs and yogurt: Tender and creamy yogurt chicken cakes – Want to try it out~?
