Fresh pork is more viscous and easy to shape into lunch meat, with better texture and flavor than

.

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 stickiness. Salt can bring out the viscosity of the meat, viscosity, lunch meat can be strong molding.

three. To be stirred, wrestling

Mixing: seasoning into the minced meat, with a hand grasp, in the same direction, quickly

stirring, 1 teaspoon of water into 2 times, one side of the water and stir until the water is absorbed by the meat, the meat

minced meat stirring on the strength. This will further strengthen the consistency of the meat.

Wrestling: Drop the meat hard, pick it up and drop it again, and repeat the process dozens of times, until the meat is smooth and not sticky

. The meat will be more firm and elastic, more crispy and more flavorful

four. The meat should be chilled in the refrigerator

The chilling of the meat will make it more firm and sinewy, so that the meat will not have any big holes in the lunch

meat.

With lettuce, cucumber made into beautiful rolls, the children like, two ingredients complement each other,

Taste, texture are very good, but also let the children to eat more vegetables, a two-in-one

Practice:

1.Ingredients:

Fresh minced meat 800 grams

Salt 1/2 teaspoon

Sugar 1 teaspoon

Starch 2 tsp

Pepper to taste

Oil 1 tsp

Oyster sauce 1/2 tsp (optional, not available)

Soy sauce 4 tsp

Egg white 1pc

White wine 1 tsp

★ Seasoning amount is for reference only, you can adjust according to your own taste.

This is the basic flavor of ordinary commercially available luncheon meat, you can add five-spice powder, pepper

Noodles and other flavorful seasonings according to your personal taste.

★ Ground meat can be either 8 parts lean meat and 2 parts fat meat or 7 parts lean meat and 3 parts fat meat.

Traditionally it's 7 parts lean 3 parts fat, which I find too greasy. My actual amount

is 9 parts lean 1 part fat . It's a little healthier that way.

★ No monosodium glutamate (MSG) or chicken extract was used in the recipe.

It's best not to add MSG or Chicken Extract if you need it for your child's health.

2. Cut fresh pork into small pieces, mix well with salt, and grind into fine minced meat with a meat grinder.

★ Salt first before chopping or grating process, the purpose is to increase the viscosity.

The salt brings out the stickiness of the meat, and the stickiness makes the meat firm and moldable.

★ Minced meat can be chopped by hand or grated in a blender. Referring to the standard of commercially available luncheon meat, the minced meat grated by a meat grinder

has a more delicate and firm texture.

3. Add the soy sauce, sugar, pepper, oyster sauce, cornstarch, egg white, and white wine to the minced meat and mix well.

Stir quickly in the same direction, adding 1 teaspoon of water in 2 additions, stirring while adding the water.

Mix until the water is absorbed by the meat, and then beat the minced meat vigorously. Stir until the meat is sticky.

4. Form the meat into a ball.

5. Drop it down hard. Take up and down, repeat dozens of times, until the minced meat is smooth and not sticky hands for good.

6. Wrestling the meat a few dozen times can make the meat firm and elastic.

7. Take a suitable mold (or bowl), coated with a layer of oil (easy to remove the mold).

8. Put the minced meat into it.

9. Drop it down a few times to make it firm.

10. Cover with plastic wrap and flatten.

11. It's best to put something heavy on top of the mince. Put it in the refrigerator for 3 hours, so that the meat will be firm and free of air holes.

12. Take it out of the fridge and flatten it slightly.

13. Boil water in a steamer over high heat and steam the minced meat for 15 minutes. (Minced pork should be covered with microwave oven with high temperature clinging

film to isolate the water vapor)

★ Steamed luncheon meat is not too thick, not too thin, the thickness of about 6 ~ 8 cm appropriate.

14. Steamed lunch meat.

15. Take out the slices and enjoy.

16. Because there is no preservative, it is better to keep the homemade lunch meat in the refrigerator for no more than three days.

If you need to keep it for a longer period of time, you need to put it in the freezer.