Homemade lunch meat
By VicentaLakin
Recipe Recommendations
- front leg meat 800 grams
- Shelled egg
- shallots 4 trees
- fresh ginger 1 block
- starch 50 grams
- oyster sauce 50 grams
- salt 15 grams
- black pepper 10 grams
- cold water 200 grams左右
Steps for Homemade lunch meat
1
The raw materials are ready: the front leg of the pig is leaner than the rear hips, with a little fatty, and a little bit of the fragrance of the cuddly, and the meal is fragranced; the onion is a little more greasy, and the egg is more obscurous and swelling; the starch powder I use is slightly less sticky and can be adjusted by the amount of potatoes or sweet potatoes, so that it is not too much to make it taste bad; the beryllium oil and black pepper powder is rinsed; salt has the effect of distilling and preserving, and the salt is slightly heavier than the amount of vegetables cooked in flat; and the cool water is fine, and the amount of the meat is adjusted by the amount of water on the table
2
And the cyanide and the onions cut into a large bowl, pouring cold water into the onion bowl, and squeezing it with its hands, so that the onion may infiltrate into the water; and the onions in the meat-pot may be adorned, and they shall not be disturbed by the onions
3
(b) The starch, salt, black pepper powder, stork oil, one full egg and one egg are cleared into the mixer; the extra yolk is used to paint the surface of the lunch meat behind it
4
This material is evenly mixed with a razor, especially if the starch is of that size, it must be crushed with a razor and fully mixed with liquid material
5
And pour the meat into the starch egg drop
6
I use a cook's machine, which stirs the meat with a pedestal, and if there is no cook's machine or any other auxiliary machine, mix it manually
7
(a) To mix all materials slowly, beginning with the discomfort of the platinum, so that onions are filtered and poured into the platinum in order to be integrated with all the material; and to emphasize that some of the plating oars are carried out without removing the fragrance, so it is suggested that, especially in the light of the subtleness of the mouth, time be taken to completely clean them
8
Scrambled meat is soft and moderate. Scratches can be used to stay for a while, slow to fall, and some can be hanged on a razor
9
(a) Prepare a non-sticked mold, I use a cool, juicy, hot dog and pound cake mold, which have no sticky coating in it, so there is no need for oil. A little oil can be painted on the bottom if you use ceramics or high-temperature glass containers
10
Scratch the meat into the mould, gently press the porcelain and level the surface
11
(b) The delivery of 110 degrees and 40 minutes into the steam tank; the two moulds are different in height and the thickness of the meat material is different, and I have taken a more conservative and conservative time in order to ensure that the meat in the pound cake mould is fully mature; since the water vapour in the steam tank does not drop on the skin of the meat, there is no need to cover the film or the lid, but if a normal large steam pan is used, a plate should be placed on the mould to prevent the drop of water from falling on the surface of the meat
12
When evaporated to 30 minutes, the moulds containing the meat will be brought out of the steambox, and the egg will be brushed with a brush on the surface of the condensed meat, which can be brushed twice, with a certain thickness and yellow colour, and re-enter the steam tank for the remaining 10 minutes
13
The steamed lunch meat will soak up a little bit of juice, pour it out, and it can be taken out of the molds, and it will be cut after a few hours of cooling and sliced, and it'll get stronger, and I'm in a hurry, and it'll be cut in warm。
14
Homemade lunch meat, making pork a little higher。Homemade lunch meat Make Tips
1. Since homemade lunch meat does not contain any additional ingredients such as preservatives, it should not be made in large quantities at a time to satisfy the size of three to five days for the family, with ready lunch meat to eat with slices, refrigerators to be kept in cold, and for the first three days directly, and if it lasts for a longer period, it would be better to eat with a wide variety of heating, such as soup, noodles, fried vegetables, etc. 2. The fabric used can be adapted to home tastes such as pepper powder, pepper powder, etc. 3. Modules are as uniform as possible, so that maturity is consistent; the timing of the vapour is adjusted to the depth of the moulds used and the thickness of the meat。