1, prepare the ingredients. Chop the onion and stir the pork into minced meat.

2, flour, corn starch, water and stir until no particles, add minced pork and chopped green onion and stir in the same direction, so it is easier to work hard.

3. Separate egg whites from egg yolks.

4. Add egg white and a little shrimp skin powder and continue to stir in the same direction, and try to stir for a while.

5. Take a container, pad it with tin foil, put the meat paste in, dip the spoon in water, press the surface, and tidy it up.

6. Cover with tin foil, boil a pot of boiling water in the pot, put it in a steamer and steam for 25 minutes on medium heat.

7. Take it out and put it on a plate with tin foil, brush the egg yolk evenly on the surface, and steam it for about 4 minutes until the egg yolk is completely solidified.

8. Take it out, let it cool, slice it and enjoy it. Slicing it directly out of the pot is hot and not easy to cut completely.

Extended data:

Nutritional value and taboo of lunch meat;

1, lunch meat is a product under high temperature and high pressure. It is fresh in materials, fresh in production and fresh in packaging. More nutrients can be separated from the meat during the high pressure process, and all bacteria can be killed during the high temperature process without adding any preservatives. Safe and hygienic to use, it is a necessary food for families in developed countries in Europe and America.

2. The main nutritional components of luncheon meat are protein, fat, carbohydrate, nicotinic acid, etc. The content of mineral sodium and potassium is high, and the luncheon meat is delicate, fresh and tender, and the flavor is fragrant.

3. Relevant people

Most people can eat it; Obese people, children, pregnant women and diabetics are not edible.

Baidu encyclopedia-luncheon meat