Steam a meat patty formed like a hill is cool. But it takes so much time to cook it through. With my new improved version, I shorten the cooking time to just 10-15 mins. Combine it with the tofu puff, it bring the taste to another level. It is simple but very delicious
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Ingredients
- 160 g tofu puff (about 16 pcs / halved)
- 400 g minced pork
- 3 tbsp Chinese preserved cabbage (optional / or replace it with diced water chestnut or mushroom)
- 1 pcs salty egg yolk
Seasoning for the pork
- 1 tsp sea salt
- ½ tsp chicken powder (非必要)
- 1 tsp sugar
- ½ tsp garlic powder
- 1 pcs salty egg white
- 2 tsp cornstarch
Sauce mixture
- 200 ml chicken broth
- 1/ tsp 海鹽
Starch mixture
- 2 tbsp cornstarch
- 3 tbsp water
Instructions
- Marinade the meat. Add in the cabbage and mix it well. Stuff the pork evenly into each halved tofu puff. Press and make it firm
- Place the stuffed tofu puff in a dish together. Push them together and form a hill. Place a salty egg yolk on the top of the hill.
- Steam the stuffed tofu puff over high heat for 12-15 mins
- Add in the pork and sauce mixture. Bring the sauce mixture to boil. Add in half of the starch mixture. Add in the eggplants and mix well. Add more starch mixture to thicken the sauce if necessary.
- Pour the sauce mixture over the stuffed tofu puff. Serve it hot
易整，一定成功。少油又好味
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