Lunch meat
By VicentaLakin
Lunch meat, ham, etc. in shops, in order to keep them safe, merchants have added a large quantity of additives and spices, homemade lunch meat, no additives, fine meat, fresh tastes, fragrance and good health。
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Lunch meat
1
Washing bubble-haired mushrooms, ginger and onions, cutting into particles, and mixing them into mud。2
Eggregation, yellow separation。3
It's a good way to mix corn starch, flour, eggs and water。4
Porbets, mushrooms, ginger, onions, salt, sugar, 13 fragrances, old smokes, pelican oil, oil for consumption, and wines are put in the paste and mixed in one direction。5
And put the mixed mud into the molds of the veil, and press it down, and put oil on their fingers, and level the surface of the mud。6
Covered with gauze or tin foil, when the water is released, it is placed in a steam pan, and the fire evaporates 35 minutes to 9 maturity。7
The container is removed, the egg yolk is evenly brushed on the lunch meat, and the boiler evaporates for 5 minutes to condensate. Brushing of yolk, more elastic surfaces of lunch meat, more odour and nutrition, of course, can be done without brushing。8
It's cold, slices can eat, fry, or taste。9
The finished map appreciates it。Lunch meat Make Tips
The smaller the mud, the better the taste, the better the shape。