Homemade healthy lunch meat(zi zhi jian kang wu can rou )

Homemade healthy lunch meat

Introduction:

"When it comes to luncheon meat, the most attractive thing is that when you open the tin box, the strong meat aroma and delicate minced meat make you have a big appetite. Luncheon meat is a kind of canned compressed minced meat, usually made from pork, beef or chicken. Cut into pieces, used to rinse hot pot, do snacks, sandwiched in steamed bread, bread slices, are very convenient. Due to the addition of a small amount of preservatives sodium nitrate and sodium nitrite in the production process of lunch meat, these salts are harmful to human body. It is OK to eat some in an appropriate amount, but do not eat for a long time. Do it yourself, you can also eat delicious lunch meat, and without any additives, healthy and delicious! Especially for office workers, a busy year is about to start. It's a good choice to make some on weekends or in space, refrigerate in the refrigerator, and cut a few pieces when eating as snacks or side dishes. Healthy and delicious luncheon meat, do it yourself ~ [efficacy analysis] pork tastes sweet and salty, has a flat nature, enters the spleen, stomach and kidney channels; it has the effect of Tonifying the kidney and nourishing blood, nourishing yin and moistening dryness, and has a good tonic effect on heat injury, diabetes and emaciation, kidney deficiency and postpartum blood deficiency. In addition, it can also promote defecation and stop thirst. Diabetes belongs to diabetes, so you can eat some lean pork in an appropriate amount. Egg is sweet and smooth in nature. It can return to the spleen and stomach meridian. It can nourish the lung and blood, nourish yin and moisten dryness. It is used for deficiency of Qi and blood, febrile disease and thirst, and fetal restlessness. It is a common food to support healthy qi. It can nourish yin and blood, remove trouble and calm the nerves, and nourish the spleen and stomach. "

Production steps:

Step 1: rinse the tenderloin with water to remove the greasy surface. Remove the tendons and membranes on the meat, otherwise it will not cut well and taste bad.

Step 2: cut the tenderloin into diced meat, so it's easy to chop the minced meat again.

Step 3: chop the diced meat into minced meat.

Step 4: pour onion and ginger on minced meat, then chop. In this way, the taste of onion and ginger can be better integrated into the minced meat.

Step 5: until the onion and ginger are chopped, the thinner the better.

Step 6: add the right amount of cooking wine to remove the fishy smell and improve the freshness. Mix the minced meat well.

Step 7: pour in the water and mix well. The meat stuffing can't be used as firewood without adding water. The consistency can be better controlled and it's easy to work.

Step 8: add 1.5 teaspoon of salt, about 5 g, stir well.

Step 9: add the egg white to the meat and leave the yolk for later use. The egg white is wrapped on the surface of the meat filling and tastes smooth and tender.

Step 10: stir the meat in one direction with chopsticks until it is strong.

Step 11: prepare a piece of gauze and wet it with water, so it is not easy to stick the meat; pour the meat on the gauze.

Step 12: wet the meat with your hand. If you dip your hands in water, it's not easy to stick meat on them.

Step 13: pack the meat stuffing from the end of the gauze, and the minced meat should be pressed tightly, so that the steamed luncheon meat is tight inside, and the meat is not easy to spread.

Step 14: wrap the meat tightly with gauze.

Step 15: Boil the water in the pot, put it on the grate, steam it over high heat for 25 minutes, it's almost ripe by this time.

Step 16: remove the gauze.

Step 17: brush the yolk on the surface of the luncheon meat evenly. Cover the pan and steam until the egg has set. Apply a layer of egg liquid, the surface of lunch meat can be more elastic, taste more rich, do not like to eat egg yolk can not smear.

Step 18: turn the luncheon meat upside down, continue to apply the egg liquid. After evenly applying, continue to steam until the egg liquid solidifies. Take out, slice and serve.

Materials required:

Pork loin: 400g

Egg: 1

Onion and ginger powder: appropriate amount

Starch: appropriate amount

Cooking wine: moderate

Salt: right amount

Note: warm tips: 1. In addition to pork, you can also use beef, chicken, etc. Pork can also choose three fat seven thin, eat up more fragrant. 2. When chopping the meat, the finer it is, the better. The finer it is, the more delicate the lunch meat will be. You can also use the processed meat that you bought. You have to process the meat by yourself and chop it into minced meat.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zi Zhi Jian Kang Wu Can Rou