In fact, snacks are definitely expensive now, considering the costs of manufacturers in all aspects, but remember that all snacks are cheap and worry-free. Next, let's take a look at dried pork's specific practices.
1. First, prepare some lean pork and mash it all. If there is no meat grinder or wall breaker at home, let the seller help.
Add 10g white sugar, 2g salt and 10g soy sauce to the meat sauce, then pour in a proper amount of cooking wine to remove the fishy smell, and add a little monascus powder to make the bacon more ruddy.
After adding a little black pepper, use chopsticks to keep stirring in one direction, so that the meat can absorb the flavor of the seasoning, and stir until the meat paste is thick and thick.
2. Then take out a piece of oil-absorbing paper, dig out the meat sauce, spread it evenly on the oil-absorbing paper, cover it with another oil-absorbing paper, and flatten the meat sauce with a rolling pin.
Then take off the oil-absorbing paper on it. In order to avoid burning, push the meat stuffing with a thin edge. Brush a layer of honey water evenly on the meat sauce and sprinkle a layer of white sesame seeds.
That's easy. Just bake it.
After the oven is preheated, put the prepared meat paste in, bake it at 180 degrees for 15 minutes, then take it out, turn the meat paste over, brush it with a layer of honey water, and put it in the oven for 10 minutes.
10 minutes later, the pork breast is cooked. Cut it into small pieces, eat it on a plate, or dry it for a day to make it more chewy.
1. To make dried pork paste, it must be very delicate without graininess;
2. Monascus powder is a natural edible pigment, which can make the color of bacon look better;
Dry pork breast can still be stored in sealed storage for several days. People who like to eat this snack can also make more, and pay attention to the storage method.