The most attractive thing about lunch meat is the moment when the tin box is opened. The thick meat flavor and delicate minced meat are very convenient to slice for hot pot, cold side dishes, steamed bread or sandwiches. Foods such as lunch meat and ham sausage are added with preservatives in the production process, and there are some additives with unknown ingredients, which are extremely harmful to the human body if eaten often. Do it yourself, you can eat delicious lunch meat, without any additives, healthy and delicious! Especially for families with children, it is very convenient to make some on weekends or in their spare time and put them in the refrigerator for frozen storage.

Now I will teach you one of the most delicious practices.

material

Pork stuffing (8 points thin and 2 points fat) 1 000g eggs 1 starch 70g flour100g chopped green onion 30g Jiang Mo15g corn oil 20g soy sauce 20g oyster sauce 20g cooking wine15g sugar/kloc.

2. Stir into flour paste for later use

3. This is the meat stuffing with plum blossom meat. I bought two pieces of plum blossom meat in the supermarket and processed it directly. It is not sticky.

4, mince the meat, the finer the taste, the better!

5. The minced meat is delicate and sticky.

6. Put all the seasonings into the meat stuffing.

7. Stir in the same direction.

8. Pour the mixed flour paste into the meat stuffing.

9. Fully stir

10, packed in a container coated with oil and compacted.

1 1, wrapped in tin foil

12, put in a boiling water steamer.

13, steaming for about 40 minutes.

14, steamed, taken out, cooled, sub-packed and frozen in food bags. It's very convenient to take whatever you eat.

15, healthy and delicious!

Tips 1, pork stuffing must be chopped, the finer the taste, the better. 2, put it into the container, how good the meat stuffing is, and then compact it, so that the steamed finished product looks good. 3, the meat stuffing will taste better if it is seven points thin and three points fat, follow yourself!