2 Eggs, 1 Pork Slice: A New Recipe for Egg and Pork Patties (No Frying Required)
The methods for making pork are so many, whether braised or stir-fried, each has its own flavor.
Today, Lazy Guy will teach everyone a new method of making pork and egg patties. It doesn't need to be fried or deep-fried; steaming it results in a more delicious, nutritious, and fantastic texture, suitable for all ages. The method is novel and can arouse people's appetites.
Let's take a look at how it's made!
Ingredients:
1 piece of pork, 2 eggs, 1 scallion.
Instructions:
Select lean pork from the hind legs or blade cuts (700g). Wash the pork thoroughly and cut it into small pieces and put it into a food processor, add lean pork that is 10% of the total pork, and also add some chopped scallions.
Add a small spoonful of(liao jiu -, or soy sauce) , 1 small spoonful of salt, 2 small spoonfuls of light soy sauce, 1 small spoonful of oyster sauce, a little white pepper, half a small spoon of red yeast rice powder, and half a small spoon of sugar, and half a small spoon of chicken broth for flavoring.
Then add one whole egg and the egg white into the food processor, cover the lid, and process the meat and these seasonings into a fine meat paste.
In a small bowl, pour in 30g of cornstarch, 30g of flour, add 5 tablespoons of water or high-quality broth and stir until evenly combined.
Pour the prepared slurry into the meat filling, use chopsticks to knead the pork in one direction to strengthen the meat,
Lay a sheet of oil paper at the bottom of the bowl. If there is no oil paper, you can also brush a little oil and then place the meat filling, use a spoon or spatula to press it firmly, try to make the surface smoother, and then steam it for half an hour,
Mix the egg yolk evenly and use a brush to brush the egg yolk onto the meat filling surface, cover it with a lid, and continue to steam for 2 minutes. (You can brush the egg yolk multiple times, which will make the finished product look even better.)
After steaming, take it out and let it cool slightly before slicing. You can directly dip the finished egg meat patties in sauce, or use them for hot pot, or to cook soup – all are very delicious! The meat patties have a crispy and elastic texture, not mushy. If you like it, try it!
Tips:
When making this egg meat patty, lean pork is a must, otherwise the texture won't be good. I'm actually someone who doesn't eat any fat pork, but after making this meat patty, it doesn't taste like any fat pork, so don't worry if you don't eat fat pork!
Red yeast rice powder can be added or not.
I only brushed the egg yolk on one side of this meat patty. If you don't mind the trouble, you can flip it over after it's steamed and brush the other side with the egg yolk, so that the entire meat patty is surrounded by egg yolk, which will look even better!
When we didn't have fresh ginger at home, I didn't add it. You can also add some ginger!
