Homemade luncheon meat(zi zhi wu can rou )

Homemade luncheon meat

Introduction:

"The idea of luncheon meat has a long history, at least two or three years ago. But out of fear of rejection, it has not been implemented once. When the time comes to 2013, the sausage season is approaching, and some people mention ham sausage. Finally determined to operate once. There are many recipes, most of which are similar. Finally, I chose Lao Yang's food list. The reason is very simple: as far as we can see, only the amount of ingredients used by Lao Yang has a clear figure. There's nothing more gratifying than a clear number for an idiot who is in trouble at the sight of what's right and what's a little. Make according to the order, just don't understand, why brush eggs on the surface? As soon as I opened the canned luncheon meat, I saw only oil, but I didn't think there were eggs? Is raw soy sauce for seasoning or toning? As soon as I pour it in, I suddenly associate it with the pickled pork bun. Although there are many doubts, but also according to the prescription, in order to test the effect. I wanted to buy the ready-made meat stuffing, but I was assigned a lump of meat. Well, cut it by yourself. It seems that the quantity is too small. It's estimated that the cooking machine is not very good. Originally, I planned to use this meat according to fat three thin seven or fat two thin eight, but I didn't expect that the meat was too thin. A thin piece of fat was pasted on the lean meat. Specially separate the fat and thin weighing, actually just good is thin nine fat one! And the end result is firewood! What a firewood

Production steps:

Step 1: chop the pork into minced meat as fine as possible

Step 2: beat it again and again with the back of the knife

Step 3: Chop onion and ginger

Step 4: add the minced meat and chop it repeatedly into fine mud

Step 5: add each seasoning to the minced meat

Step 6: stir in one direction

Step 7: add starch

Step 8: mix well and let stand for 20 minutes

Step 9: wrap the drawer cloth and put it into the mold

Step 10: compact as much as possible

Step 11: put in the steamer and steam for 20-25 minutes

Step 12: take out, uncover the drawer cloth and brush the egg yolk on the surface

Step 13: put in the steamer and steam for 5 minutes

Step 14: take out, turn over and brush the yolk

Step 15: steam for another 5 minutes

Step 16: take out the pot and let it cool

Materials required:

Pork: 200g

Eggs: half of them

Salt: 1 / 2 teaspoon

Pepper: 1 / 2 teaspoon

Five spice powder: 1 / 2 teaspoon

Soy sauce: 1.5 teaspoons

Sugar: 1 / 4 tsp

Oil: 1.5 TSP

Cooking wine: 1.5 TSP

Starch: 3 / 4 tsp

Note: it is best to use fat three thin seven pork, taste will be better, not too firewood. You can also wrap the drawer cloth directly and steam it without mold. Cut into pieces after air cooling, not easy to scatter

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zi Zhi Wu Can Rou