Luncheon meat

Luncheon meat

Introduction:

"When it comes to luncheon meat, it is estimated that few people will not know. The square little iron box and the magic little iron key lead many people to grunt

Production steps:

Step 1: finely chop the pork into puree. Chop it for a long time. The thinner the better.

Step 2: Chop ginger and scallion into fine antler.

Step 3: mix all seasonings, minced meat, ginger, scallion, starch, egg white (yolk separately) and water together.

Step 4: beat hard until sticky and strong.

Step 5: take two pieces of washed and detoxified gauze and put half of the meat stuffing on the gauze.

Step 6: pat the meat stuffing into a square shape with your hand, and try to pat the meat on the porcelain; wrap the gauze (dip the hand with water when patting).

Step 7: steam the wrapped food in the steamer for 25 minutes.

Step 8: steam for about 25 minutes and it's almost ripe. At this time, turn off the heat, take out the meat and brush the surface with egg yolk. Brush more if you like to eat egg yolk (like me)^_ ^You can brush a thin layer or not if you don't like. Then steam in the pan until the egg is set.

Materials required:

Lean pork: 500g

Eggs: 2

Scallion: 25g

Ginger: 25g

Starch: 125g pea

Cool water: 25g

Salt: right amount

Soy sauce: moderate

Five spice powder: appropriate amount

Cooking wine: moderate

Sugar: right amount

Note: when patting meat stuffing, you should take it as long as possible. If there are holes of different sizes in my finished products, it is the result of laziness.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh