Do it yourself(zi ji dong shou zuo qi lai zi zhi jian kang wu can rou )

Do it yourself

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, it's a good choice to make some on weekends or in space, refrigerate in the refrigerator, cut a few pieces when eating, and serve as snacks or side dishes. "

Production steps:

Step 1: cut the minced meat into minced meat. The finer the meat, the better

Step 2: 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. Until the onion and ginger are chopped, the finer the better.

Step 3: prepare an egg, separate the egg white and yolk, pour the egg white into the chopped meat paste, and keep the yolk.

Step 4: a proper amount of starch, about 5 tablespoons.

Step 5: add the right amount of cooking wine, 1.5 teaspoon salt and 1.5 teaspoon five spice powder to the chopped meat paste. Pour in the starch and stir 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 6: add the egg white to the meat and set aside the yolk. The egg white is wrapped on the surface of the meat stuffing, which tastes smooth and tender. After all the ingredients are added, use chopsticks to stir the meat stuffing in one direction until it is strong.

Step 7: prepare a piece of gauze, wet it with water, so it is not easy to stick the meat; pour the meat on the gauze.

Step 8: wet your hands with water, shape the meat and press it with your hands. Starting from the end of the gauze, wrap the meat stuffing. The minced meat should be pressed tightly. In this way, the steamed lunch meat is tight inside, and the meat is not easy to spread.

Step 9: wrap the meat tightly with gauze.

Step 10: 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 11: uncover the gauze, brush the egg yolk with a brush, and evenly brush a layer of egg liquid on the surface of the lunch meat.

Step 12: cover the pan and steam until the egg is set.

Step 13: apply a layer of egg liquid to make the surface of lunch meat more elastic and rich in flavor. Those who don't like to eat egg yolk can not apply it.

Step 14: turn the luncheon meat upside down after the egg liquid is solidified, continue to apply the egg liquid, and then continue to steam until the egg liquid is solidified. Take out, slice and serve. I've painted it three times, so it's yellower when steamed

Materials required:

Pork stuffing: right amount

Shallot: moderate

Ginger: right amount

Starch: appropriate amount

Salt: right amount

Pepper: right amount

Five spice powder: appropriate amount

Note: 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. 3. When shaping, it's better to beat repeatedly so that the meat is firm and tastes good. (I'm just lazy. I only beat twice, but there's a gap in the middle.)

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zi Ji Dong Shou Zuo Qi Lai Zi Zhi Jian Kang Wu Can Rou