Steamed Chinese Pork Meatloaf Food

STEAMED CHINESE PORK MEATLOAF

Steps:

• With hands, mix all ingredients. (Other seasonings that might also be good: 1/4 t white or red pepper, chopped green onions.).
• Press into shallow, heat-proof bowl (pasta bowl or something similar--glass, ceramic, or metal).
• Steam 20 minutes until done and serve as part of a Chinese meal: rice, a soup, and a balanced variety of dishes--one per person.

STEAMED TAIWANESE MEATLOAF

Steps:

• Stir soy sauce, water, garlic, sugar, tofu and meat together in ceramic bowl
• HINT: 8 ounces tofu is half a regular pack you'd buy at the store.
• Meanwhile, back at the ranch, boil water in a steamer.
• Chop up your green onion and stir it into the mix.
• Put bowl into steamer for 20 minutes over medium heat. Serve hot over rice.

CHINESE MEATLOAF

Steps:

• Preheat oven to 350degrees F.
• In medium bowl, combine beef, pork, wheat germ, 1/2 cup hoisin sauce, onions, water chestnuts, celery,pepper flakes, basil,garlic, egg, and salt.
• Mix thoroughly,but lightly.
• Shape into loaf and place in greased loaf or meat loaf pan.
• Bake 40 minutes or until center is no longer pink (160F).
• Combine ketchup and remaining half cup of hoisin sauce; Spoon over top the last 5 minutes of baking.

CHINESE STEAMED BUNS (BBQ PORK AND PORK/VEGETABLE)

Steps:

• For Filling #1, heat the oil over medium heat and sauté the shallots 2 minutes or until light brown. Add the flour, stir to combine, and cook 1 minute.
• Add the chicken stock, stir well, and cook 2 minutes. Add soy sauce and cook one minute.
• Remove from heat and stir in cut pork and oyster sauce, sugar, peanut oil, and sesame oil. Chill until very firm.
• For Filling #2, simply mix all ingredients together.
• To make the dough, combine all dough ingredients into a stand mixer. Mix with the dough hook for 4 minutes.
• Use the oil to grease the outside of the dough; cover and let rest in warm area 1 ½ hours or until double in size.
• Punch down dough and divide into 24 pieces.
• Using a rolling pin, roll each into a round disk, making quarter turn with each roll.
• Roll to leave the center thick; thinner edges are easier to pleat.
• Place about 1 tablespoon of filling at the center of each dough round, flat side up.
• Gather the edges by first pleating counterclockwise, and then twisting to seal securely. Place the bun round side up on a square piece of parchment paper (2.5 X 2.5 inches).
• Let buns rest, covered for at least 30 minutes.
• Steam on high heat for 8 to 10 minutes. Do not uncover the steamer any time during the steaming. If a flat lid steamer is used, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.