Practice 1: homemade luncheon meat

The ingredients are as follows: 500g pork, scallion 1 small piece, ginger 1 small piece, corn starch 1 00g, salt 1 teaspoon, a little sugar, pepper powder 1 teaspoon, pepper 1 teaspoon.

The specific method is as follows: stir the pork into a paste, mince the 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, mix the corn starch and a small amount of water into a paste, pour it into the paste several times, and then pour a little by hand.

After pouring the starch paste, repeatedly grab the meat paste until it is smooth and smooth, put the meat paste into a container, compact it by hand, smooth the surface, cover it with plastic wrap, put it in a steamer, steam for about 40 minutes on high fire, and steam until it is cooked.

Practice 2: Pan-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 luncheon meat into thick slices of uniform size, then add oil to the pot and heat it. Put the luncheon 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 has a salty taste, so there is no need to put 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 prunes, yeast (dry) 1 spoon, onion 1 egg 1 spoon, salad oil 1 spoon, 3/4 teaspoons of salt and tomato sauce/kloc.

The specific method is as follows: except butter, put all the ingredients at the bottom of the cake into a bread machine and knead them into dough, add butter and continue to knead until the dough comes out of the film, ferment until it is twice as big as the original one, then take out the dough and knead it evenly, and let it relax for 15 minutes, cut the lunch meat into cubes, fry it in a vegetable oil pan until it is brown, take out the oil, and let it cool for later use. Dried prunes are also cut into cubes about the size of the lunch meat.

Wash the onion and cut it into shreds for later use. Brush the pizza tray with salad oil, put the loose dough into it, spread it all over the pizza tray by hand, pierce it with a fork, coat it with a layer of tomato sauce, tear the cheese slices into strips, put the onion shreds on it, then put the fried diced lunch and prunes on it.

Finally, sprinkle mozzarella cheese, preheat the oven to 180 degrees, heat the middle layer, bake for 10 minutes, take it out and sprinkle a layer of mozzarella cheese, and continue baking for 5 minutes!

Practice 4: celery and corn fried luncheon meat

The ingredients are as follows: lunch meat 1 50g, celery100g, corn kernels 50g, salt1teaspoon.

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 pot and heat it, then add the lunch meat, stir-fry it with low fire until the surface is brown, then pour in the celery and corn kernels, add 1 teaspoon of salt, and stir-fry until the celery breaks.

Practice 5: Lunch meat pancakes

The ingredients are as follows: 2 potatoes, glutinous rice flour 1 00g, lunch meat 1 00g, salt 1 teaspoon, proper amount of oil, chicken essence 1 teaspoon, shallots1root and black pepper powder1root.

The specific method is as follows: peel and slice potatoes, steam them in a steamer, dice the lunch meat, heat the pan, do not put oil, pour glutinous rice flour and stir-fry for about 5 minutes, mash the steamed potato chips into mashed potatoes, put them into a soup basin, add the lunch meat, add the fried glutinous rice flour, add shallots, add black pepper and add 1 teaspoon.

Then knead it into dough, divide it into small dough of the same size, then flatten it into an oval shape, start the pan again, add oil and heat it, and fry the cake until both sides are brown!