Lunch meat
By VicentaLakin
And the most tempting thing about lunch meat is the moment when the iron box is opened, the fragrance of the flesh, the fine meat, which opens up the appetite. Lunch meat is a condensed jar, usually based on pork, beef or chicken. Sliced in pieces, used to make hot pots, to make snacks, to wrap them in buns, to make bread. Because of the small amount of preservative sodium nitrate and sodium nitrite added to the lunch meat production process, these salts are harmful to the human body and some can be eaten in appropriate quantities, but not for long periods. Do it yourself, just like you can eat delicious lunch meat without any additives, healthy and delicious! Especially for working people, a busy year starts, some at weekends or in space, a freezer, a few slices cut while eating, and it's a good choice for snacks or caterers. Healthy and delicious lunch meat, made of its own hands ~ [Efficacy] pork tastes salty, flat, spleeny, stomach, kidney; it has the effect of retrieving kidney blood, irritating it, having a good effect on heat and disease, drying, renal infirmity and post-partum haemorrhage; it can also be second-hand and drying, diabetes is a dereliction disorder and can eat some thin pork. Eggs are odour, flat, spleen and stomach, which can supplement the lungs with blood, sour and dry, and are used for gas deficiency, fever and thirst, foetal disorders, etc., and are common foods that support the positive. It can refill the blood, remove the Anxiety, replete the spleen and stomach。
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- simple
Steps for Lunch meat
1
Wash the water from the spine and wash the greasy on the surface. Without even the muscles and membranes on the meat, it's not easy to cut, it's not good to taste。
2
It'll be easy to chop off meat。
3
Cut the cut meat and chop it into meat。
4
Pour on onions and chop off. That way, the smell of ginger can be better integrated into the meat。
5
I'll just chop up the onions and chop them as thin as I can。
6
The addition of a proper amount of wine can serve as a way of improving the flesh。
7
Put the starch in it and mix it evenly. Adding starch meat is not woody and does not require any more water。
8
Add a spoon and a half of salt, about five grams, evenly mixed。
9
Put the egg rind in the meat and keep the yolk. The egg is wrapped on the surface of the meat and tastes soft。
10
Smuggle meat in one direction with chopsticks。
11
Prepare a gauze, wet the water, so it is not easy to stick the meat; pour the meat on the gauze。
12
Wet your hands with water, put the meat in shape, and squeeze it with your hands. Clean hands. It's hard to stick meat on hands。
13
From the head of the gauze, the meat shall be packed, and the meat shall be compacted, so that it shall be so tight in the flesh of the evaporated lunch that it shall not be loose。
14
Put the meat in a bandage and wrap it tight。
15
The boiler boils, the tatters, the fire evaporates for 25 minutes。
16
Take the gauze off。
17
With a brush, the egg yolk that just left behind, a layer of egg fluid on the surface of lunch meat. Cover the pan and steam to sterilise the egg. An egg fluid can make the surface of lunch meat more elastic and more fragrance。
18
The lunch meat is turned over, and the egg fluid continues to be painted, evenly, and then it continues to evaporate to egg fluid condensation. Take out, slices can eat。Lunch meat Make Tips
Friendly Reminder: 1. Besides pork, you can also use beef, chicken, etc. For pork, you can also choose a cut that is 30% fat and 70% lean, which tastes more fragrant. 2. When chopping the meat, the finer the better. The finer the meat is chopped, the more delicate the texture of the resulting luncheon meat. You can also use store-bought ground meat, but it requires further processing; chop it into a meat paste.