-
Preparation
15 minutes
-
Cooking
15 minutes
-
Difficulty
Easy
If you still haven’t figured out what to cook today, don’t hesitate any longer and start cooking with TasteVN to try making the soft, delicious preserved egg meatloaf, which is easy to prepare and will surely make your family members crave for this steamed dish!
Ingredients for Preserved Egg Meatloaf For 2 people
Ground pork 150 gr Chicken eggs 3 eggs (or duck eggs) Preserved egg 1 egg Wood ear mushrooms 10 gr (black fungus) Vermicelli 20 gr Shallots 2 bulbs Annatto oil 1 teaspoon Five-spice powder 1/4 teaspoon Cooking oil 1 teaspoon Common spices a little (seasoning/ sugar/ salt/ pepper)
How to choose fresh ingredients
How to choose clean, delicious ground pork
- You should choose fresh pork pieces that are pink or light red, with the fat being translucent white with a slightly ivory hue. Avoid pieces with unusual colors, pale shades, or overly dark colors.
- When you press your hand against the piece of meat, if it springs back well and does not leave a dent, then this is fresh and delicious meat.
- To save preparation time, when buying meat, you should ask the seller to grind the meat for you. Alternatively, you can also buy it and grind it at home using a meat grinder!
How to choose good chicken eggs
- Choose eggs that have a sturdy shell, are uniformly colored, and are not cracked or have black spots.
- Touch the egg with your hand; if it feels rough and slightly gritty, it is a fresh egg, so you should select these rough eggs.
- Shake the egg gently and hold it to your ear; if you hear a sound, it means the egg is old and should not be chosen.
How to choose preserved eggs
- You should choose preserved eggs that still have the outer shell intact.
- Good preserved eggs, when you peel off the chaff and other materials from the shell, will have a shell that is a mix of black and white like salt, sometimes creating patterns on the surface.
- The yolk of the egg usually has a gray-green, black-green, or cream color. The white is brown-black and translucent like jelly. Preserved eggs after being processed have a strong characteristic aroma.
- It is necessary to choose clean, reputable production facilities to buy eggs. Avoid purchasing eggs that are spoiled beyond their expiration date.
- Additionally, to ensure safety, if you have time, you can make preserved eggs at home following the recipe from TasteVN.
How to prepare Preserved Egg Meatloaf
-
Prepare the ingredients
Dried wood ear mushrooms and glass noodles should be placed in a bowl of hot water, soaked for about 15 minutes until the ingredients soften. Then rinse them thoroughly with water.
For the wood ear mushrooms, cut off the mushroom stems. Next, chop the glass noodles and mushrooms finely.
Crack 2 eggs into a bowl and beat them with chopsticks.
-
Marinate the meat
The minced meat should be marinated with 1 teaspoon of seasoning, 1/2 teaspoon of salt, 1/2 teaspoon of ground pepper, and 1/4 teaspoon of five-spice powder.
Next, add the glass noodles, mushrooms, and beaten eggs to the meat bowl, mixing well.
Chop the preserved eggs finely and mix the ingredients once more. Let the mixture rest for about 10 – 15 minutes for the flavors to meld.
-
Prepare to steam the eggs
You prepare a heat-resistant bowl, line it with a layer of parchment paper, then add about 1 teaspoon of cooking oil into the bowl, spreading it evenly across the surface of the parchment paper.
Next, you pour the entire egg mixture into the bowl, spreading the mixture evenly.
Tip: Line the parchment paper with oil so that when the meatloaf cools, it will be easier to remove than pouring the meatloaf directly into the bowl without paper. Moreover, the meatloaf will not stick to the bowl, making it easier to wash the bowl.
-
Steam the eggs
Place a pot on the stove, add cold water into the pot, then place the bowl of eggs in, cover it, and steam over medium heat for 15 – 20 minutes until the mixture is completely cooked. Alternatively, you can use a steamer for steaming.
Remember to use chopsticks or a toothpick to test if the dish is cooked; if the chopsticks do not stick or no longer drip liquid, the eggs are cooked.
-
Brush the egg on the surface of the cake
After the cake is cooked, use the remaining egg, remove the egg white and put the yolk in a bowl, whisk it well.
Next, add 1 teaspoon of annatto oil to the egg and stir well.
Pour the egg over the surface of the cake, remember to poke the bubbles on the surface so that the dish does not get pockmarked after steaming.
Finally, cover it and steam for about 5 minutes, then turn off the heat.
Tip: You should let the salted egg cake cool down before taking it out of the bowl, this way the cake will not break, and it will look nicer when cut.
-
Final product
The salted duck egg cake has a beautiful golden color, the egg surface is slightly chewy and rich. The meat layer is seasoned just right along with glass noodles, and the crunchy wood ear mushrooms, mingling with the rich salted duck egg, has a slight pungency. This dish is even better when dipped in sweet and sour fish sauce!
See more:
TasteVN has just introduced to you how to make century egg cake with extremely detailed and easy-to-follow instructions. Quickly save it and make it for your family to enjoy this weekend.
https://www.facebook.com/priscilla.nguyen2
