Homemade healthy lunch meat

By VicentaLakin

Homemade healthy lunch meat
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 with pork, beef or chicken. Sliced in pieces, used to make hot pots, to make snacks, to wrap them in buns, to make bread. Due to the small amount of preservative sodium nitrate and sodium nitrite added to the lunch meat production process, these salt substances 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 get a good lunch meat without any additives, healthy and delicious! Especially for workmen, at weekends or in space, with refrigerators frozen, with slices cut off for snacks or food sets。

Recipe Recommendations

  • pork stuffing appropriate amount
  • shallots appropriate amount
  • Jiang appropriate amount
  • water starch appropriate amount
  • salt appropriate amount
  • pepper appropriate amount
  • spiced powder appropriate amount

Steps for Homemade healthy lunch meat

  • Make Homemade healthy lunch meat step 0
    1
    I'll cut the meat I've bought and cut it into meat
  • Make Homemade healthy lunch meat step 1
    2
    Pour on onions and chop off. That way the onion tastes better integrated into the meat. I'll just chop the onions up and cut them as thin as I can。
  • Make Homemade healthy lunch meat step 2
    3
    Prepare an egg, clear the egg and separate the egg yolk, drop the egg in the chopping mud and keep the egg yolk。
  • Make Homemade healthy lunch meat step 3
    4
    Water starch, like five spoons。
  • Make Homemade healthy lunch meat step 4
    5
    Cutting up silt with a proper amount of wine, a spoon and a half of salt, a spoon full of five fragrances, pouring water starch into it and mixing it evenly. Adding starch meat is not woody and does not require any more water。
  • Make Homemade healthy lunch meat step 5
    6
    Put the egg purifier in the meat. The eggs were wrapped on the surface of the meat and tasted softly, and when all the material was added, the meat was swung in one direction with chopsticks。
  • Make Homemade healthy lunch meat step 6
    7
    Prepare a gauze, wet the water, so it will not be easy to stick the meat; pour the meat on the gauze。
  • Make Homemade healthy lunch meat step 7
    8
    Wet your hands with fresh water, put the meat in shape and squeeze it with your hands. From the head of the gauze the meat shall be wrapped, and the meat shall be pressed so that it shall be so tightly contained in the evaporated lunch meat that it shall not be easily dispersed。
  • Make Homemade healthy lunch meat step 8
    9
    Put the meat in tight wraps。
  • Make Homemade healthy lunch meat step 9
    10
    The boiler boiled, put on the herbs, and the fire steamed for 25 minutes。
  • Make Homemade healthy lunch meat step 10
    11
    Take off the gauze and use the brush to brush the egg yolk that was just left on the surface of the lunch meat with an egg fluid。
  • Make Homemade healthy lunch meat step 11
    12
    Cover the pan, steam to the omelet。
  • Make Homemade healthy lunch meat step 12
    13
    An egg fluid can make the surface of lunch meat more elastic and more fragrance, and a person who does not like to eat yolk can not be painted。
  • Make Homemade healthy lunch meat step 13
    14
    When the egg fluid is solidified, the lunch meat is turned over, the egg fluid continues to be painted, evenly, and then the egg fluid continues to evaporate. Take out, slices can eat. I've painted it three times, so it's yellower

    • Homemade healthy lunch meat Make Tips

    1. Besides pork, you can also use beef, chicken, etc. For pork, you can choose a 70% lean to 30% fat ratio, which tastes more flavorful. 2. When chopping the meat, the finer the better; the finer the chop, the more delicate the lunch meat will be. You can also use store-bought ground meat, but you need to process it yourself by chopping it into a minced paste. 3. When shaping, it is best to repeatedly pound the meat so it becomes tight and tastes better. (I was just being lazy and only pounded it twice, resulting in a small gap in the middle.)

    Recipe Categories

    Recipe recommendation