|
|
|
 |
Basic Steamed Minced Pork |
|
Serves: 3
Print this Recipe
1 pound pork
1 teaspoon cornstarch
1/2 teaspoon salt
2 teaspoons soy sauce
1. Mince or grind pork. Mix well with cornstarch, salt and soy sauce.
2. Spread mixture out flat like a pancake in a shallow heatproof dish.
3. Steam on a rack until done, about 30 minutes (see HOW-TO, _Steaming and BACKGROUND, 06- Techniques of Chinese Cooking; STEAMING). Check with a fork to see that meat is no longer pink. Serve hot.
NOTE: This dish is best when made with slightly fat pork.
VARIATIONS:
* Sliver rather than grind or mince pork, and steam about 45 minutes.
* In step 1, add to pork mixture any of the following:
1/2 teaspoon sugar
1 teaspoon peanut oil
few drops of sesame oil
1 or 2 slices fresh ginger root, minced
1 scallion stalk, minced
1 egg, beaten
1/4 pound fresh mushrooms, minced; or 3 dried black mushrooms (soaked), minced
1/2 cup water chestnuts, minced
* Or add any of the following as indicated:
BLACK BEANS:
Add to pork mixture 1 tablespoon fermented black beans (soaked), mashed, and 1 garlic clove, minced.
CHINESE SAUSAGES:
Place on top of pork mixture 2 Chinese sausages, either cut diagonally in 1/2-inch slices, or minced.
DRIED OYSTERS:
Add to pork mixture 4 dried oysters (soaked), minced.
DUCK LIVERS:
Add to pork mixture 2 dried duck livers (soaked), minced, and 1/2 cup water chestnuts, minced.
PICKLED BAMBOO SHOOTS:
Place on top of pork mixture 1/2 cup pickled bamboo shoots, drained.
PRESERVED TURNIP:
Add to pork mixture 1/2 bundle preserved turnip, washed and shredded, 1 tablespoon sherry and a dash of pepper.
SALT CABBAGE:
Add to pork mixture 1/4 to 1/2 cup salted or preserved cabbage, chopped. Top with 2 tablespoons water chestnuts, sliced.
SALT EGG:
Separate 1 salt egg. Add the white to the pork mixture along with 1 fresh egg, beaten; 6 water chestnuts, minced, 2 teaspoons sherry and a dash of pepper. Mash or cut up salt egg yolk and sprinkle on top.
SALT FISH:
Add to pork mixture 1/8 pound dried salted fish (soaked), minced, plus 1/4 cup water. Or arrange on top of pork mixture 4 strips of salt fish, about 3/4 inches wide by 2 inches long (soaked), and 2 slices fresh ginger root, minced. Sprinkle with 1 teaspoon sugar and 1 tablespoon oil.
TEA MELON:
Add to pork mixture 1/2 cup tea melon, rinsed and chopped coarsely or diced. Or add 4 tablespoons tea melon and 1 cup bamboo shoots, chopped coarsely. Or add 2 tablespoons tea melon, minced; 2 tablespoons preserved turnip, minced; 1 tablespoon cloud ear mushrooms (soaked), minced, and a few drops of sesame oil.
VEGETABLES:
Add to pork mixture any of the following:
1 cup cauliflower, broken into tiny flowerets or cut in 1-inch pieces and parboiled.
1/4 cup carrots, diced and parboiled.
1/4 cup Chinese turnips, diced and parboiled.
* Instead of blending the soy sauce with the pork mixture, as in step 1, sprinkle soy over the top with a circular motion in step 2. Minced scallions can be sprinkled over the pork in the same way.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
*Pork
*Spareribs
Roast Pork
Basic Stir-Fried Pork I
Basic Stir-Fried Pork I and II: Suggested Vegetable Combinations ( 1-6)
Basic Stir-Fried Pork I and II: Suggested Vegetable Combinations ( 7-10)
Basic Stir-Fried Pork I and II: Suggested Vegetable Combinations (11-13)
Basic Stir-Fried Pork II
Stir-Fried Pork And Bean Curd
Stir-Fried Pork With Deep-Fried Bean Curd
Stir-Fried Pork With Pressed Bean Curd
Stir-Fried Pork And Bean Sprouts I
Stir-Fried Pork And Bean Sprouts II
Stir-Fried Pork And Bitter Melon
Stir-Fried Pork With Chinese Lettuce and Peppers
Stir-Fried Pork And Preserved Mustard Cabbage
Stir-Fried Pork And Clams
Stir-Fried Pork And Cucumber
Stir-Fried Curried Pork I
Stir-Fried Curried Pork II
Stir-Fried Pork With Five Spices
Stir-Fried Pork And Ginger Root
Stir-Fried Pork And Leeks
Stir-Fried Pork With Lettuce
Stir-Fried Pork And Dried Oysters with Lettuce
Stir-Fried Pork And Lily Buds
Stir-Fried Pork With Lily Buds And Eggs
Stir-Fried Pork And Lotus Root
Stir-Fried Pork With Oyster Sauce I
Stir-Fried Pork With Oyster Sauce II
Stir-Fried Pork With Peanuts
Stir-Fried Pork And Peppers I
Stir-Fried Pork And Peppers II
Stir-Fried Pork And Pineapple
Stir-Fried Pork And Shrimp
Stir-Fried Pork With Spinach and Carrots
Stir-Fried Pork And String Beans
Stir-Fried Pork With Vermicelli
Stir-Fried Pork With Vermicelli and Fuzzy Melon
Happy Family
Stir-Fried Deep-Fried Pork and Vegetables
Deep-Fried Pork: Marinated
Deep-Fried Pork: Unmarinated
Stir-Fried Deep-Fried Porkballs and Spinach
Basic Deep-Fried Porkballs
Basic Stir-Fried Roast Pork
Stir-Fried Roast Pork And Bean Curd I
Stir-Fried Roast Pork And Bean Curd II
Stir-Fried Roast Pork With Chinese Long Beans
Stir-Fried Roast Pork And Mixed Vegetables
Stir-Fried Ham And Spinach
Stir-Fried Chinese Sausage And Cabbage
Stir-Fried Pork Kidney And Snow Peas
Stir-Fried Pork Liver With Spinach and Mushrooms
Deep-Fried Pork, Simmered First
Deep-Fried Paper-Wrapped Pork
Gold Coin Pork
Deep-Fried Pork And Fish Squares, Yangchow Style
Deep-Fried Roast Pork Squares with Crabmeat
Deep-Fried Pork Strips and Walnuts
Deep-Fried Ham-and-Egg Balls
Basic Steamed Minced Pork
Steamed Cubed Pork
Steamed Cubed Pork with Five Spices
Steamed Sliced Pork With Shrimp Sauce
Steamed Sliced Pork With Ham and Bean Curd
Steamed Sliced Pork With White Cheese
Steamed Pork Strips With Glutinous Rice Flour
Steamed Fresh Ham
Steamed Leg of Pork
Steamed Roast Pig With Shrimp Paste
Steamed Five-Flower Pork with Carrots
Steamed Porkballs With Glutinous Rice
Basic Braised Pork
Braised Fragrant Pork
Braised Pork With Red Bean Cheese
Braised Pork With Chestnuts, Mushrooms and Ginkgo Nuts
Braised Curried Pork with Sweet Potatoes
Braised Pork And Spinach
Braised Pork With Hardboiled Eggs
Braised Pork With Shrimp Sauce
Braised Pork And Bean Curd
Braised Five-Flower Pork and Red Bean Cheese
Braised Marinated Pork
Braised Marinated Five-Flower Pork with Spinach
Braised Pork Chops
Braised And Marinated Pork Chops
Braised Porkballs And Cauliflower
Braised Porkballs And Lily Buds
Basic Red-Simmered Pork
Red-Simmered Pork With Mushrooms
Red-Simmered Whole Pork
Red-Simmered Leg of Pork
Red-Simmered Pork Strips
Red-Simmered Fresh Ham And Chestnuts
White-Cooked Whole Pork
White-Cooked Cubed Pork
White-Cooked Pressed Pork
Drunken Pork
White-Cooked Pork With Lotus Root
Barbecued Pork Strips
Roast Pork With Crisp Skin I
Roast Pork With Crisp Skin II
Roast Pork With Chinese Lettuce
Lion's Head
Braised Lion's Head
Simmered Lion's Head
Steamed Tung-Po Pork
Braised Tung-Po Pork I
Braised Tung-Po Pork II
Twice-Cooked Pork I
Twice-Cooked Pork II
Thrice-Cooked Pork
Stir-Fried Spareribs With Black Bean Sauce
Stir-Fried Sweet-and-Pungent Spareribs
Deep-Fried Sweet-and-Pungent Spareribs I
Deep-Fried Sweet-and-Pungent Spareribs II
Deep-Fried Spareribs, Simmered First
Steamed Spareribs With Black Bean Sauce
Braised Spareribs With Red Bean Cheese
Braised Spareribs With Pineapple
Spareribs Simmered With Mushrooms
Simmered Spareribs With Sherry
Deep-Fried Spareribs Simmered With Catsup
Barbecued Spareribs
Braised Spareribs With Black Bean Sauce
|
|
|
