Home made lunch meat(jia ting zi zhi wu can rou )

Home made lunch meat

Introduction:

"The Spring Festival is coming soon, and the festival table also needs some convenient and fast cooked food, which should be prepared in advance. If the guests come, some people will fry and some people will cut the cooked food, and a large table of delicacies will appear in front of them. Cooked food naturally can't do without meat. I prepared a homemade lunch meat. Speaking of lunch meat, it was the only variety to satisfy my cravings when I was a child. It had a special flavor, but I ate less when I grew up. Now some people sell condiments. As long as they prepare the meat themselves, beat it into a very delicate puree, and steam it with condiments, it's lunch meat, which tastes similar to that when I was a child 。”

Production steps:

Step 1: prepare pork, lunch seasoning and water.

Step 2: wash the pork, remove the skin and fascia, and cut it into small pieces (try to prove that I cut it too big, so it's better to dice it.)

Step 3: take 130 grams of luncheon meat seasoning and add 350 grams of water

Step 4: pour the cut pork into the material cup of the wall breaking machine (don't beat too much pork at a time, it's not easy to mix, and it's also heavy on the machine, so it's better to beat it twice.)

Step 5: then add the seasoning

Step 6: use the sauce bar twice (if it doesn't stir well, use the cooking stick.)

Step 7: until the meat is mashed. (the finer the mashed meat for lunch, the better the taste.)

Step 8: place the mashed meat in a container smeared with oil or padded with oil paper. Press the surface flat. If there are big bubbles, prick it with a bamboo stick.

Step 9: steam over 1 hour.

Step 10: when it's time to cool down a little, take out a button and come out. Do you see that the steamed lunch meat has expanded a lot? It didn't work with ordinary meat grinder before.

Step 11: it's delicious to slice and eat after cooling, or to make soup in hot pot. The next day it tasted great in toast.

Materials required:

Pork: 750g

Lunch meat seasoning: 130g

Water: 350g

Note: if you use ordinary meat grinder or cooking machine, don't add so much water. Minced meat is very thick, so don't stir too much at a time, or the load will be too heavy.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jia Ting Zi Zhi Wu Can Rou