Chinese language Meat Loaf
Taking a break from cooking tonight and grandma stepped in with one among her specialties.
Elements:
1 lb floor pork
Ginger root (peeled, sliced)
Inexperienced onion
1/2 field of agency tofu (or frozen tofu)
2.5 tbsp soy sauce
1/2 tsp White pepper
Soak ginger and inexperienced onion in 1/2 cup of water for a couple of hours to extract the flavour into the water.
Put the bottom pork in a big mixing bowl, pour within the ginger/onion water (liquid solely), add 2 tbsp soy sauce, 1/2 tsp white pepper, combine (spoon strikes one route) for a couple of minutes till meat reaches a clean consistency. This course of is much like make the fillings for dumplings or pork buns.
In a deep bowl, construct the muse with tofu, spoon within the pork combination on high, clean it out with the again of the spoon so it doesn’t look too lumpy, high with a couple of ginger slices.
Gently pour ~ 2 cups of water alongside the sting of the bowl. Add 1 tsp soy sauce within the water.
Steam for about ~ 40 minutes. Serve over rice, noodle or a mattress of inexperienced leafy greens for no carb possibility.
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