Homemade luncheon meat practice:
Prepared ingredients: 500 grams of pork thighs, 5 grams of salt, 5 grams of chicken essence, 3 grams of white pepper, thirteen spices 5 grams of green onions 10 grams, 5 grams of ginger, a little pepper, two eggs, 50 grams of corn starch.
Practice steps:
1, the hind legs of the meat after peeling to remove the sinews, and then cut into small pieces, add 5 grams of salt and mix well standby. The sinew must be removed from the pork, otherwise it will affect the texture; adding salt in advance can make the pork become more sticky, which is conducive to the molding of the luncheon meat at a later stage.
2, cut the onion into segments, ginger cut into slices in a bowl, add a few peppercorns, and then add about 50 grams of boiling water, soaking and drying spare.
3, put the meat marinated with salt into the cooker, start mixing.
4, the meat pieces stirred to add 5 grams of chicken essence, 3 grams of white pepper, 5 grams of thirteen spices, and then soaked in advance of the material water, in addition to pepper, all poured into the cooking machine, continue to stir, so that the meat mixture to the seasoning and water is absorbed into all.
5, then beat two egg whites, add 50 grams of cornstarch, continue to mix, egg yolks reserved.
6. Stir the meat mixture until it is sticky and strong.
7. Put the remaining egg yolks in a bowl, add a small spoon of flour, a small spoon of cornstarch and mix well, stirring into a thick yogurt-like can.
8. Prepare a clean container, brush a layer of cooking oil on the bottom, put the stirred meat mixture into the container, and press with a spoon to compact the meat mixture. It's best to use a rectangular container here to make a neater luncheon meat.
9, steam pot add appropriate amount of water, the meat mixture boiling water on the pot, keep high heat steaming 25 minutes.
10, 25 minutes after the fire, pour off the surface layer of grease and water, and then prepared egg yolk mixture evenly spread on the luncheon meat.
11, wrapped with plastic wrap to prevent the entry of water vapor, on the steamer, high heat and steam for about 5-10 minutes more.
12, steam until the lunch meat is completely cooked through, the surface of the layer of egg yolk is also completely shaped after you can turn off the fire out of the pot, after cooling, change the knife, wrapped in plastic wrap and put in the refrigerator to keep chilled, as you eat as you take.