The ingredients are as follows: pork 500g, onion 1 small piece, ginger 1 small piece, corn starch 100g, salt 1 small spoon, a little sugar, pepper powder 1 small spoon and pepper 1 small spoon.

The specific method is as follows: stir pork into paste, mince onion and ginger, put them into the paste and mix well, add salt, sugar, pepper powder, pepper and 1 tablespoon oyster sauce and mix well, add a little water to corn starch to make paste, pour it into the paste several times, grab a little by hand and then pour it. After the starch paste is poured, repeatedly grab the paste until it is fine, put it into a container and compact it by hand.

Practice 2: Fried luncheon meat.

The ingredients are as follows: 60 grams of lunch meat and proper amount of cooking oil.

The specific method is as follows: cut the lunch meat into thick slices with uniform size, and then heat it in the pot with oil. Put the lunch meat in the pot and fry it on low heat until both sides are brown! This way of eating is the simplest, because the lunch meat itself is salty and does not need any seasoning!

Practice 3: Lunch Meat Pizza

The ingredients are as follows: 2 cups of high-gluten flour, 250g of lunch meat, 50g of dried plums, yeast (dry) 1 teaspoon, onion 1 egg 1 spoon, salad oil 1 spoon, 3/4 teaspoon of salt and tomato sauce/kloc-0.

The specific method is as follows: except butter, all ingredients at the bottom of the cake are put into a bread machine and kneaded into a ball shape, and the butter is added to continue kneading until the dough is fermented to twice its original size, and then the dough is taken out and kneaded evenly, and it is exhausted and kneaded to relax for 15 minutes, and the lunch meat is cut into pieces, fried in a vegetable oil pot until brown, and the oil is taken out and cooled for later use. Dried prunes are also cut into cubes about the size of lunch meat and divided into one portion. Brush a layer of salad oil on the pizza tray, put the loose dough in, spread the pizza tray flat by hand, poke the hole with a fork, coat it with tomato sauce, tear the cheese slices into strips, put them on, put the shredded onion, put the fried diced lunch and put the prunes on. Finally, sprinkle mozzarella cheese, preheat the oven to 180 degrees, and bake it to 65438+ on medium heat.

Practice 4: Fried luncheon meat with celery and corn.

The ingredients are as follows: lunch meat 150g, celery 100g, corn kernels 50g, salt 1 teaspoon.

The specific method is as follows: clean the celery and cut it into small pieces, and then cut the lunch meat into small pieces. Then add oil to the pan and heat it, then add the lunch meat, stir-fry until the surface is brown, then add celery and corn kernels, add 1 teaspoon salt, and stir-fry until the celery is broken.

Practice 5: Lunch meat pancakes

The ingredients are as follows: 2 potatoes, glutinous rice flour 100g, lunch meat 100g, salt 1 teaspoon, proper amount of oil, chicken essence 1 teaspoon, shallots 1 teaspoon, and black pepper 1 teaspoon.

The specific methods are as follows: peel and slice potatoes, steam them in a steamer, dice the lunch meat, heat the pot without oil, pour glutinous rice flour and stir fry for about 5 minutes, mash the steamed potato chips into mashed potatoes, put them in a soup basin, put the lunch meat, add the fried glutinous rice flour, add shallots, add black pepper, add 1 teaspoon salt, and then add.

All right, friends! There are many ways to eat lunch meat. I will share these delicious practices with you for the time being.