Luncheon meat
When it comes to lunch meat, it is estimated that few people will not know. The small iron box and the magic small iron key led many people to shoutTake as long as possible when taking pictures of meat fillings. Take pictures of porcelain. Look at the holes of different sizes in my finished products, which is the result of laziness.
Step 1 . Finely chop the pork into meat puree. Chop it longer and the finer the better.
Step 2 . Ginger and scallion are also chopped into fine minced meat.
Step 3 . Mix all the spices, meat paste, ginger, scallion, starch, egg white (egg yolk is put separately) and water together.
Step 4 . Beat vigorously until thick and stiff.
Step 5 . Take two pieces of cleaned and disinfected gauze, and put half of the meat filling on the gauze.
Step 6 . When patting the meat with your hands to grow into a square shape, try to make the meat porcelain; Wrap the gauze (dip your hands in water when you shoot).
Step 7 . Put the wrapped ones in the steamer for 25 minutes.
Step 8 . Steam for about 25 minutes and it will be almost ripe at 9. At this time, turn off the fire, take out the meat, and brush the surface with egg yolk. Those who like to eat egg yolk can brush more (like me). Those who don't like it can brush a thin layer or not. Then steam in the pan until the egg curdles.
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