Steamed Pork Patty (Zheng Rou Bing)

A baby-friendly take on the Cantonese home classic 蒸肉饼: minced pork mixed with soft tofu and grated carrot, then steamed until tender and juicy. There's no soy sauce or salt; a little ginger water and the natural juices carry the flavour.

Ingredients

Ground Pork100g

Tofu50g (soft)

Carrot20g

Ginger1 slice

Instructions

1. 1Finely grate 20g carrot. Soak 1 slice of ginger in 2 tbsp warm water for 5 minutes, then discard the ginger. The ginger water is the only seasoning.
2. 2Mash 50g soft tofu and mix it with 100g ground pork, the carrot and the ginger water. Stir in one direction for 1-2 minutes until the mixture turns sticky and springy; this keeps the patty tender.
3. 3Press the mixture into a shallow heatproof dish in an even layer about 1.5cm thick.
4. 4Steam over boiling water for 15 minutes, until cooked through with no pink in the centre and the juices run clear.
5. 5Cool slightly, then cut into small pieces or finger-length strips your baby can pick up. Spoon the natural juices over the pieces or over soft rice.

Safety Notes

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