Do you agree with me that our mother’s way of cooking is always giving us a ‘surprise’? While you’re worried you have no other food to eat especially when you’re just under went an operation, mother always have something for you to fill your hunger.
Well, my mom though once in awhile she will grumble to me that don’t know what to cook for me anymore, but, after few minutes later she’ll have something on the dining table.
I actually really salute mothers… especially when we have nothing to eat and don’t know what to do that time, they always have something for us.
Guess what I have for today? Preserve vegetable steam mince pork 梅菜蒸豬肉. Not sure where is this dish originated from… whether is from Cantonese, Hakka or Shanghai, as long as it fills my hunger.
First, use boiled water to boil the preserve vegetables, normally preserve veg will have lots of salts to preserve it. Thus, you need to have a pot of boil water to boil out whatever dirt or salt in it.
While doing that, let’s marinate the mince pork with a bit of corn flour, sugar & salt to taste. Normally mom will add dark soy sauce and oyster sauce, but, for patient consumption, she’ll leave that out. In fact, with or without, it doesn’t really matter to me, as the timing that we steam is the most important factor.
Wash up the preserve vegetables, have a fine cut, and spread it on the marinated mince meat and steam for < 10 minutes.
Once done, add a tea spoon of garlic oil on it and best serve with steam rice.
Well, my mom though once in awhile she will grumble to me that don’t know what to cook for me anymore, but, after few minutes later she’ll have something on the dining table.
I actually really salute mothers… especially when we have nothing to eat and don’t know what to do that time, they always have something for us.
Guess what I have for today? Preserve vegetable steam mince pork 梅菜蒸豬肉. Not sure where is this dish originated from… whether is from Cantonese, Hakka or Shanghai, as long as it fills my hunger.
First, use boiled water to boil the preserve vegetables, normally preserve veg will have lots of salts to preserve it. Thus, you need to have a pot of boil water to boil out whatever dirt or salt in it.
While doing that, let’s marinate the mince pork with a bit of corn flour, sugar & salt to taste. Normally mom will add dark soy sauce and oyster sauce, but, for patient consumption, she’ll leave that out. In fact, with or without, it doesn’t really matter to me, as the timing that we steam is the most important factor.
Wash up the preserve vegetables, have a fine cut, and spread it on the marinated mince meat and steam for < 10 minutes.
Once done, add a tea spoon of garlic oil on it and best serve with steam rice.
Comments
Hi Cynthia, you bet!
Hi Ling239, unfortunately I can have egg. Thus, this is an alternative. :)
Hi Babe_KL, ya ya ya... you're right!
Hi Squall, drooling over it??
Hi Shell, wow... you rock man!! hahahaha