How to make preserved vegetable meat pie

Most diseases and cancers are closely related to our diet, so for the sake of health, we must pay attention to this aspect of diet. For the sake of your health, stop eating out so often. For the sake of health, I would rather spend more time doing it myself. In order to help you do it more smoothly, I will first introduce the method of making preserved vegetable meat pie.

1. I was lazy today, so when I bought the meat, I asked him to mince it for me, so I didn't have to chop it myself. The ratio of preserved vegetables to meat is 1:4 or 1:3, depending on personal taste. Preserved vegetables are salty and sandy. Soak them in water for ten minutes before using, then wash each leaf, squeeze out the water and chop them into small pieces.

2. Chop the preserved vegetables as finely as possible so that the meat and preserved vegetables can be mixed more evenly.

3. The preserved vegetables have a strong flavor so no need to add salt. Mix cornstarch, sugar and oyster sauce evenly and put them in the steamer. If you don’t make much, put them in when cooking rice, and the meat patties will be ready when the rice is cooked. I bought too much meat today, so I steamed it on medium heat for ten minutes.

4. My husband and I each took half and it was just enough for us to finish. It goes well with rice and is easy to make. You may want to give it a try.

Dear foodie friends, you can’t wait any longer! The editor has already whetted your appetite. Then take action quickly and make your own preserved vegetable meat pie to enjoy your meal.