**Egg and Pork Cake Ingredients:**
– Pork: 750g
– Eggs: 7
– Large steamed bun: 1
– Spring onion: 1 stalk
– Ginger: 1 piece
– Cornstarch: a small amount
– Salt: to taste
– Cooking oil: a small amount
– Water: a small amount
**Steps to Make Egg and Pork Cake:**
1. To ensure the freshness of the eggs, use high-end refrigerated packaging.
2. Open the packaging of the products from Shounong HELO Fresh Delivery Mall.
3. After removing the outer packaging, open the product packaging.
4. The eggs are clean with evenly sized shells.
5. Each egg has its unique identification tag.
6. Prepare the ingredients.
7. Refrigerate the steamed bun for about 2 days, then crush it by hand and sift it.
8. Wash and finely chop the spring onion and ginger (the finer, the better).
9. Place the minced meat in a large bowl, add the chopped spring onion and ginger, and mix well (you can ask the butcher to mince the pork, or chop it by hand or with a blender if you prefer).
10. Prepare 2 whole eggs and 2 egg whites (set the yolks aside in another bowl for use in making egg pancakes).
11. Add the eggs and egg whites gradually into the minced meat.
12. Mix well with chopsticks or hands until the meat is coated.
13. Add the steamed bun crumbs and salt (add gradually, not all at once, based on the texture of the meat mixture; if it drips, add more steamed bun crumbs; if too dry, add more egg).
14. Mix in one direction, cover with plastic wrap, and set aside.
15. In a bowl, whisk together the 4 egg yolks and 1 whole egg to make egg liquid. Add 1-2g of cornstarch and a little water, mix well, and strain.
16. Heat the gas stove, brush the pan with a little oil, turn off the heat, and pour a spoonful of egg liquid into the pan. Swirl the pan to evenly spread the egg liquid (make sure there are no gaps or burns, and aim for an even thickness).
17. Place the cooked egg pancakes on a clean cutting board to cool. Repeat with the remaining egg liquid.
18. Place a portion of the meat mixture in the center of the egg pancake, press it into an even shape, then brush the edges with egg liquid.
19. Fold the sides of the pancake toward the center, sealing with egg liquid to prevent it from falling apart.
20. Gently place the wrapped meat rolls into a steaming basket lined with a cloth.
21. Bring water to a boil in a pot on the gas stove, then steam the meat rolls over high heat for about 30 minutes.
22. After steaming, cut the egg and pork cake while hot and enjoy.
23. If you have children, you can use cookie cutters to create heart or Mickey shapes for a fun presentation.
24. Heart-shaped design.
25. If you don’t want to eat it directly, you can also cook it with tomatoes in soup for a delicious dish.
**Cooking Tips for Egg and Pork Cake:**
1. Fresh steamed buns are difficult to crumble. It’s best to refrigerate them for 2-3 days to dry out, making them easier to crumble.
2. Use enough spring onion and ginger to give the dish a fresh taste.
3. Use pork with 70% lean and 30% fat for better texture.
4. When making egg pancakes, use egg yolks for a golden color. If you don’t care about the color, you can use whole eggs.
5. Don’t use too much oil when cooking the egg pancake, and make sure the heat is not too high to prevent failure.
**Tips for Cooking:**
Good food always has tips! You can search for “Shaanxi Snacks” to view my recipes directly!
