(mao niu wu can rou )

Yak luncheon meat

Introduction:

"It's actually the lunch meat form of beef balls. Modify the method slightly, marinate it with ginger and garlic cooking wine for a long time to remove the thick smell of yak. I didn't expect the effect was good. When he was thinking about what mold to use to give it a square shape, he suddenly thought of the half lunch meat box that had been preserved but had never been found useful. He put lard on it and filled it with meat paste. It was a prophet. It's not an easy job to fill and compress the pulp until there is no gap. I think it's almost done. When I slice it out, I can still see some holes. How do those machine filled luncheon meats work

Production steps:

Step 1: wash the beef, add ginger and garlic cooking wine and marinate for more than 2 hours

Step 2: take out the beef and dice it

Step 3: chop the ginger and garlic into small pieces

Step 4: put ginger, garlic and diced beef into the cooking machine together, and beat them into meat paste

Step 5: add the ingredients

Step 6: stir evenly

Step 7: pour the water into the starch

Step 8: make a uniform starch paste

Step 9: pour into the pulp and beat it

Step 10: beat until the pulp is stiff

Step 11: pour into the lunch meat box, fill and compress

Step 12: put it in a boiling water pan

Step 13: steam over medium heat for 15-20 minutes

Step 14: get out of the pot

Step 15: slightly cool button out

Step 16: chip loading

Materials required:

Yak meat: 100g

Starch: 10g

Water: 24g

Baking soda: 0.5g

Pepper: 0.5g

Salt: 2.4G

Cooking wine: moderate

Minced ginger and garlic: appropriate amount

Fine granulated sugar: 2G

MSG: 1g

Note: beef can have the taste of q-bomb only when it is fully stirred. When loading the mold, try to fill and press it tightly, so that the steamed meat will not have too many holes. The box is smeared with oil in advance to facilitate demoulding.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mao Niu Wu Can Rou