Homemade luncheon meat(zi zhi wu can rou )

Homemade luncheon meat

Introduction:

"When I was very young, only the guests at home could eat this delicious lunch meat. Channa was always waiting to serve the plate when her mother cut it, just to steal a piece when she served it! Even now, I often buy it back to eat, but now the food safety problem is really a headache. Do it yourself, do it yourself, and have plenty of food and clothing! "

Production steps:

Step 1: prepare the pork stuffing and eggs, soak them in cold water with onion and ginger, just a little water

Step 2: the second processing of meat, to chop more broken, the more broken, the more delicate taste

Step 3: the minced meat is delicate and sticky

Step 4: separate the egg white and yolk

Step 5: take 2 / 3 of the egg white, mix well, add a little water, then mix well, add a small spoon of corn starch, mix well, absorb for a while, then add slowly until a little thicker (Fig. 3)

Step 6: add a little sugar, a little thirteen spices, a little five spice powder, a little salt (a little salty), a little onion and ginger water (add more meat paste, it will be thin, not formed), and then add half of the starch paste, start to grasp clockwise (this is fine enough, it will not disperse when it is strong), while grasping, add starch paste, not too thin

Step 7: grasp repeatedly until it is very delicate and sticky

Step 8: wet your hands (not stick to your hands), hold the minced meat and beat it several times to make it firm. After finishing and shaping, you can pat and press it again to make the finished product compact and delicate. The surface is smooth and the middle is slightly concave. When steaming, it will bulge in the middle

Step 9: wrap the finished minced meat tightly with gauze, and fold it down

Step 10: steam the lunch meat in the drawer in cold water for 30 minutes, brush the egg yolk liquid while it is hot, then steam for 5 minutes (Fig. 12), turn it over, brush the egg yolk liquid, and steam for 3 minutes

Step 11: brush the finished product steamed with egg yolk

Materials required:

Ingredient: pork stuffing (fat 3 thin 7): 350g

Ingredients: egg: one

Corn starch: right amount

Scallion: a little

Ginger: two or three pieces

Sugar: a little

Thirteen incense: a little

Five spice powder: a little

Salt: right amount

Note: 1 meat must be finely chopped, 2 basically grasp in a catty of meat an egg white, 3 meat to beat solid, enough delicate, tight

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Zi Zhi Wu Can Rou