Homemade lunch meat
By VicentaLakin
When you're small, you can only eat the fragrance of your lunch meat when you have a guest at home. Even now, they'll buy it all the time, but the food safety problem is a real pain in the ass. Do it, do it, do it
Recipe Recommendations
Steps for Homemade lunch meat
1
Pork pies and eggs ready. On the ginger blisters. Just a little water
2
The more the meat is cut, the more it feels
3
It's fine, fine and sticky
4
Equator and yolk separate
5
Take two-thirds of the egg clears, mix them up, light a little water, then mix them up, a little spoon with corn starch, and absorb them later, slowly until it's a little thicker
6
Add a little bit of sugar, a little bit of 13 fragrances, a little bit of licorice, a little bit of salt (a little salty), a little bit of ginger onions, half of the starch paste, a little hand-clip
7
I'll just scratch it again and again until it's a very delicate, particularly sticky-handed coon
8
Their hands are watered (not sticky) and they're swollen, organized and squeezed a few times, so they're squeaky, thin, they're smooth, they're dents, they're drumming when they're steaming
9
The gauze wraps up nicely, and folds down
10
Cold-water drawers evaporate for 30 minutes, lunch meat after 30 minutes, 5 minutes while the egg yolk is hot (Figure 12), flipping, brushing the egg yolk for 3 minutes
11
I'm going to get rid of the varnishHomemade lunch meat Make Tips
One meat pie must be cut to the point of three pounds of meat and three eggs of meat