Homemade luncheon meat

Homemade luncheon meat

Introduction:

"DIY luncheon meat is really easy and tastes good. Although it is different from the market luncheon meat, we do not have many additives, but it is because of this that it is healthier. Delicious, simple, healthy, affordable, so good things must try to do it

Production steps:

Step 1: spare minced pork.

Step 2: set aside onion and ginger.

Step 3: put minced pork and onion and ginger into blender to make meat paste. Blender is relatively small, you can play several times, pay attention to the distribution of onion ginger.

Step 4: the state of meat paste is shown in the figure.

Step 5: one egg, separate the white and yolk.

Step 6: add egg white to the starch, then add water, and stir until it can flow down slowly. Be careful not to agglomerate.

Step 7: add thirteen spices, pepper powder, salt and sugar to the meat paste, and then add starch paste.

Step 8: mix the mashed meat evenly by hand. It's better to beat it to make the meat elastic.

Step 9: put the mashed meat on the gauze and do some shaping. You can press it with a kitchen knife.

Step 10: wrap tightly with gauze and steam for half an hour.

Step 11: apply the yolk to the surface while it is hot, and then steam for 10 minutes.

Step 12: cool and slice.

Materials required:

Minced pork: right amount

Starch: right amount

Eggs: right amount

Scallion: right amount

Ginger: right amount

Water: moderate

Pepper powder: right amount

Thirteen spices: appropriate amount

Sugar: right amount

Salt: right amount

Note: 1, the proportion of starch and meat should be: 1:5. I put less starch, so the taste of the finished product is not very delicate. 2. When shaping the mashed meat, you should press it up, down, left and right to exhaust the air. I didn't do enough in this step, resulting in a hole in the middle of the finished product, and there was a little crack on it when it was steamed well. 3. If you like the lunch meat with thicker egg skin, you can apply more yolks. This is the amount of an egg yolk.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh