Main ingredients: 900g of chicken breast, 3 eggs, and auxiliary materials: 60g of corn starch and cold water100g. Seasoning: salt10g, soy sauce 20g, sugar 20g, honey10g, black pepper 8g, black pepper 2g, oyster sauce 40g.

Practice: remove the fascia from the chicken breast with a knife. Cut the diced meat. Put them into the meat grinder in two batches and beat them into fine minced meat. Add a proper amount of cold water and beat it with a meat grinder for a dozen. The minced meat is thick and delicate. Beat the minced meat into a big bowl. Pour 3 egg whites, oyster sauce, sugar, salt, honey, black pepper, chopped black pepper, corn starch and appropriate amount of cold water into the meat stuffing. Stir with electric egg beater; If the hand is strong, you can hit it by hand; To the extent that the seasoning is completely blended with the minced meat and the meat can gum out, the lunch meat made in this way is delicate and elastic; Cold water can be added several times in small quantities. Spread a piece of baking oil paper on the bottom of the non-stick cake mold, scoop a proper amount of meat paste into the mold, smooth a layer and scoop in new meat paste; Layered paving can reduce the bubbles in the meat paste and make the meat more compact. Cover with plastic wrap, put in a cold water steamer, steam for 30 minutes after the fire, and take out. Beat 3 egg yolks and pour them on the surface. Returned to the steamer and steamed for 10 minutes. Let it dry for 5- 10 minutes after taking out the pot. Easily demould and tear off the baking oil paper at the bottom. Cut into pieces or slices after cooling, and the cut shape and section will be more tidy after refrigeration.

2. Practice 2

Main ingredients: pork 400g, chicken 300g, auxiliary materials: dried starch 50g, pepper 2g, ginger 40g, spiced powder 2g, soy sauce 15g, salt 5g and sugar 3g.

Production method: pork forelegs and chicken breasts. Beat to a pulp. Ginger is chopped to get juice. Add all seasonings and ginger juice to the meat and stir evenly in a small direction. Add a little monascus powder to adjust the color. Dry starch is mixed with water to form water starch. Pour the water starch into the stirred meat paste and continue to stir evenly. Put it in a container and shake out bubbles. Cover the boiling water with a plate to prevent water from entering, and steam for 40 minutes. You can also cover the holes with plastic wrap, but I don't like plastic wrap. Steam and cool. Cool the slices and you can eat them. It can also be paired with other ingredients.

3. Practice 3

Ingredients: pork tenderloin 400g, eggs 1 piece, accessories: appropriate amount of onion, appropriate amount of Jiang Mo, ingredients: appropriate amount of water starch, appropriate amount of cooking wine and appropriate amount of salt.

Production method: rinse tenderloin with water to wash off the greasy surface. Remove the tendons and membranes attached to the meat, otherwise it will not only be difficult to cut, but also taste bad. Cut the tenderloin into diced meat, so it will be easy to chop the minced meat again. Cut the diced meat into minced meat. Pour the minced onion and ginger on the minced meat, and then chop it. In this way, the taste of onion and ginger can be better integrated into the meat. Just chop the minced onion and ginger, and the finer the chop, the better. Adding a proper amount of cooking wine can play the role of removing fishy smell and refreshing, and mix the minced meat well. Pour the water starch in and stir well. Adding water starch to the meat stuffing will not burn wood, and there is no need to add water. Adding water starch can better grasp the thin consistency and make it easy to work hard. Add 1 teaspoon and a half of salt, about 5g, and stir well. Add the egg white to the meat stuffing, and keep the yolk for later use. The egg white is wrapped on the surface of the meat stuffing and tastes smooth and tender. Stir the meat stuffing in one direction with chopsticks. Prepare a piece of gauze and wet it with water, so that it is not easy to stick the meat stuffing; Pour the meat on the gauze. Wet your hands with clear water, shape the meat stuffing and press it with your hands. It is not easy to stick meat on your hands when you dip them in water. Pack the meat stuffing from one end of the gauze, and the meat should be compacted, so that the steamed lunch meat is tight inside and the meat is not easy to spread. Wrap the meat stuffing tightly with gauze. Boil the water in the pot, put it on the grate and steam for 25 minutes. At this time, it is almost nine-ripe. Uncover the gauze. Brush the egg yolk left just now with a brush, and evenly brush a layer of egg liquid on the surface of lunch meat. Cover the pot and steam until the egg mixture is solidified. Coating a layer of egg liquid can make the surface of lunch meat more elastic and taste richer. Those who don't like egg yolk can not be coated. Turn the lunch meat over, continue to spread the egg liquid, and after evenly spreading, continue to steam until the egg liquid solidifies. Take out, slice and serve.