Culinary Art Kitchen 2010.July
Ingredients
| Ground pork |
200g |
| Firm tofu |
200g ... Thoroughly drained |
| Ginger |
1 piece ... Minced |
| Pickled mustard stem (Zha Cai) |
40g ... Roughly chopped |
Seasonings
| Soy sauce |
1 tablespoon |
| Sake |
1 tablespoon |
| Sesame oil |
2 teaspoons |
| Salad oil |
2 teaspoons |
| Potato starch |
2 teaspoons |
| Pepper |
To taste |
Garnish
| Shredded white leek |
As needed |
| Herbs (optional) |
|
Instructions
- In a bowl, combine ground pork, tofu, ginger, pickled mustard stem, and the seasonings. Mix well.
- Spread the mixture evenly into a shallow bowl. Cover with plastic wrap and steam for about 13 minutes, or heat in a microwave at 600W for 8 minutes.
- Garnish with shredded white leek and herbs.