Chả Trứng Muối Hấp (Steamed Salted Egg Meatloaf)
85% chuẩn vị · Vietnamese
A steamed variation of Chả Trứng Muối, resulting in a more tender and moist texture compared to the baked version. The salted egg yolks provide bursts of rich flavor within the delicate steamed meatloaf.
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Nguyên liệu
- Ground pork450g
- Salted duck egg yolks4
- Dried wood ear mushrooms10g
- Dried glass noodles15g
- Shallots, minced2 tbsp
- Garlic, minced1 tbsp
- Fish sauce2 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Waterfor soaking
Các bước
- 1
Soak wood ear mushrooms and glass noodles in warm water until softened. Drain and finely chop the mushrooms. Cut the glass noodles into short lengths.
- 2
In a bowl, combine ground pork, minced shallots, minced garlic, fish sauce, sugar, salt, and black pepper. Mix well.
- 3
Fold in the chopped mushrooms and glass noodles.
- 4
Prepare the salted duck egg yolks.
- 5
Line a heatproof dish or mold with plastic wrap (optional, for easier removal) or lightly grease it. Press the meat mixture into the dish, creating indentations for the egg yolks. Place the salted egg yolks into the indentations.
- 6
Cover the dish tightly with foil or a lid.
- 7
Steam over medium-high heat for 40-45 minutes, or until the meatloaf is firm and cooked through. Ensure the water in the steamer does not run dry.
- 8
Let it cool slightly before unmolding and slicing.
