Heat for a different way to eat meat, homemade luncheon meat steamed way more comfortable than fried to eat, in fact, is the seasoning of the meat, on the pot steamed into a block, cooled and then sliced, or cold food, or a little frying, the method is simple, full of flavor, eat to meet.

The taste, as long as the proper seasoning, steamed out of the "lunch meat" taste of the texture, not difficult, and to ensure that there is no flavor, coloring, preservatives, than to buy the delicious, eat also rest assured.

Make a little more each time, put on the eat for three or five days, it is very convenient. Try my seasoning, according to the one in my house, it's both lunch meat and a little bit like a big red sausage, with lots of meaty grains and good flavor!

Materials:

Pork (4 fat 6 lean) 500g, onion, ginger and garlic 1 tablespoon each, 1/2 tablespoon of cooking wine, 1.5 tablespoons of soy sauce, about 1/3-1/2 tablespoons of salt (depending on the taste of the soy sauce discretionary, beware of too salty), 1 tsp. of sugar, 1/2 tsp. of pepper, 1 tsp. of five-spice powder; 50g of flour + starch, 1 egg. 50g of water, (for a nice color, you can also put a little red currant rice powder, do not put it does not matter, does not affect the taste.)

(1 tablespoon = 15ml, 1 small spoon = 5ml)

steaming: steam on high heat into the pot, steaming 30-40 minutes

Homemade luncheon meat practice:

1, onion, ginger and garlic chopped standby;

2, pork cut into pieces of standby (four fat and six lean, three fat and seven lean, two fat and eight lean, feel free to) ; anyway, all lean certainly not delicious!)

3, the meat block and onion, ginger and garlic together into the cooking machine, beat into meat puree; (no cooking machine or to be more texture, eat meat particles, you can meat and onion, ginger and garlic chop chop chop ...... and then the back of the knife smashed smashed ...... into a puree.)

4, add cooking wine, soy sauce, salt, sugar, pepper, five-spice powder, in the same direction, mix mix mix ...... to the power; (down to the more powerful!)

5, flour, starch, eggs, water together into a large bowl, stir until uniformly fine;

6, will practice 5 added to practice 4;

7, throw along the original direction, mix mix mix mix ...... to the power; (feel almost all mixing can not move, it is almost.)

8, will mix the meat mixture into the heat-resistant container, spread to full, and smoothed and compacted; (choose a smaller container is better, eaten in small portions, easy to save.) Container beforehand a thin layer of oil, easy to take off.

9, steamer pot on high heat to steam, put the meat (covered with plastic wrap or cover a plate, placed in the steam dripping), high heat steaming 30-40 minutes (depending on the size of the container depth adjustment);

10, cooled off, sliced on the table to accompany the meal. If you can't finish it, seal it in the refrigerator and serve it as soon as possible. (Don't make too much at once!)

Finished picture:

Tips for making lunch meat:

I. Use fresh meat.

Fresh pork is more viscous and easier to mold into luncheon meat, with better texture and flavor. The success or failure of lunch meat is mainly determined by the freshness of the meat and the fiber of the meat.

II. After the meat is cut into small pieces, it should be mixed with salt first

After the meat is cut into small pieces, it should be mixed with salt first before it is chopped or grated for the purpose of increasing the viscosity. Salt can bring out the viscosity of the meat, viscosity, lunch meat can be firm molding.

Three. To be stirred , wrestling

Stirring: seasoning