Assorted Breakfasts
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Instructions
Ingredients
1
Cut luncheon meat into small dice, heat oil, sauté until golden brown and set aside
0:13
2
Prepare a bowl of steamed rice
0:17
3
Add cucumber dice, sautéed luncheon meat, corn kernels, seaweed seasoning flakes, squeeze some salad dressing, mix well by hand and form into small rice balls
0:19
4
Add corn kernels, luncheon meat, cucumber dice and seaweed flakes to steamed rice, mix well with salad dressing
0:39
5
Take a portion of rice, press into a flat cake and press firmly, spray oil in a pan
0:45
6
Fry both sides of the rice cake until fragrant, pour 1 scoop of egg liquid, place the rice cake into the liquid, fry until set on low heat, pour another scoop of egg liquid and flip over
0:49
7
Bring water to a boil, add a spoonful of salt and cooking oil, blanch the spinach
1:09
8
Blanch for 2-3 minutes to remove oxalic acid, rinse with cold water, squeeze dry and chop finely into a bowl
1:13
9
Add shredded carrot, minced mushroom, shredded wood ear, minced egg and dried shrimps to enhance umami
1:18
10
Season with salt and sesame oil, mix well, add a small amount of flour to add stickiness, roll into large balls by hand
1:23
11
Coat the balls with cornmeal, press firmly and coat again
1:30
12
Place into a container, cover, steam over high heat for 10 minutes
1:36
13
Soak glutinous rice in water, mince meat, add soaked glutinous rice, carrot dice, corn kernels and chopped scallions, season with salt, chicken bouillon, sugar, light soy sauce and oyster sauce
1:54
14
Crack in two eggs and stir evenly
2:15
15
Take small portions and roll into balls, arrange on a plate
2:21
16
Bring water to a boil, steam over high heat for 20 minutes
2:25
17
Peel white radish and grate into shreds, add a spoonful of salt, mix well and marinate for 10 minutes, squeeze out excess water
2:39
18
Sauté ground pork in a pan until fat renders, add diced mushrooms and scallions, season with white pepper, light soy sauce and oyster sauce, stir well, add to radish shreds, add two spoonfuls of sweet potato starch and mix until sticky
2:46
19
Roll into small balls, steam over boiling water for 10 minutes, sprinkle with chopped scallions before serving
2:57
20
Heat oil in a pan, sauté three-fat seven-lean ground pork until fat renders, add diced sausage and diced mushrooms until fragrant
3:11
21
Add corn, green peas and carrot, season with light soy sauce, oyster sauce, sugar, chicken bouillon and thirteen spice blend, stir fry until fragrant, add steamed glutinous rice, a little dark soy sauce and mushroom soaking water
3:18
22
Wait for the glutinous rice to absorb the mushroom water to make it fragrant and sticky
3:30
23
Prepare pre-made dumpling wrappers and fold into lace edges
3:33
24
Take a portion of glutinous rice, roll into a ball, place into the dumpling wrapper, gather the edges with your thumb and index finger to form a pouch shape
3:36
25
Steam over boiling water for 15 minutes
3:42
