Homemade lunch meat

Overview

When I was very young, I could only eat this fragrant luncheon meat when there were guests at home. I was so greedy that I would always wait for the plate to be served while my mother was cutting it, just so that I could sneak a piece while it was being served! Even now, I often buy them to eat, but the current food safety problem is really a headache. Make it yourself, do it yourself, and have enough food and clothing! ! !

Tags

• cold dishes
• meat dishes
• corn starch
• five spice powder
• ingredients: eggs
• main ingredients: pork filling (fat 3 lean 7)
• thirteen incense
• white sugar
• chopped green onion
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the pork stuffing and eggs, soak the onion and ginger in cold water, just a little water

   

2. 2 When processing the meat filling for the second time, chop it into finer pieces. The finer the pieces, the more delicate the texture will be

   

3. 3 Chopped meat paste, delicate and sticky

   

4. 4 Separate egg white and egg yolk for later use

   

5. 5 Take 2/3 of the egg whites, mix well, add a little water, mix well again, add corn starch in small spoonfuls and mix well, absorb it for a while and then add more, slowly until it is slightly thicker (Picture 3)

   

6. 6 Add a little white sugar, a little thirteen spices, a little allspice, an appropriate amount of salt (slightly salty), a little green onion and ginger water (if you add too much, the meat will become thinner and will not form into shape), then add half of the starch paste, and grab it clockwise (this will make it delicate enough and will not fall apart when you apply it). Add the starch paste as you go, don't make it too thin

   

7. 7 Grasp it repeatedly until it becomes a very fine and sticky paste

   

8. 8 Wet your hands with water (not sticky), pick up the minced meat and beat it several times to make it firm. Arrange and shape it, pat and press it again to make the finished product tight and delicate. The shape should be smooth on the surface and slightly concave in the middle. The middle will bulge when steamed

   

9. 9 Wrap the prepared minced meat tightly with gauze, with the folded side facing down

   

10. 10 Steam the lunch meat in cold water for 30 minutes. After steaming for 30 minutes, brush the luncheon meat with egg yolk while it is still hot and steam for another 5 minutes (Picture 12). Turn over, brush with egg yolk and steam for another 3 minutes

    

11. 11 The finished product is brushed with egg yolk and steamed