Lunch meat
By VicentaLakin
Lunch meat is a can of condensed meat, usually made of pork or beef, made of experience in pearlballs, which is good for taste, even if it's not finished
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Lunch meat
1
Main material: pork pie (8 skinny 2 fats) 500 g; ingredients: onions, ginger crumbs, starch 2 tea spoons, eggs 1; spices: one drop of oil, one spoon of salt 1 tea, one drop of wine, one spoon of white wine (extension of preservation period), one drop of raw water, one drop of oil, one drop of fish, one drop of oil, half of perfume, 50 grams of fresh water; tools: metal rice boxes or other containers, one part of aluminium paper。
2
Crunch the ginger
3
The meat is cut to pieces, and the thinner, the better the ginger, the better。
4
Cutting meat into all the sauces except water is mixed in one direction, knowing that the soup is absorbed。
5
Each of the four-to-five entries is mixed in one direction to know that it is fully absorbed and then added to the next。
6
The starch is mixed with a ton of fresh water to mix into wet starch。
7
In two separate sessions, the meat is fully absorbed。
8
The purpose of incorporating all of the eggs into the mix can be to keep the water locked。
9
The packagings are packed with aluminum paper to facilitate defilm extraction。
10
Scratch the surface of the meat and shake it hard to remove the air。
11
It's covered in aluminum paper and covered with a few holes in it。
12
Put in a steam pan for 30 minutes。
13
Don't waste the yolk。
14
After 30 minutes, the steamed meat is removed, the water from the container is poured out, the egg yolk is brushed on the surface and the meat can be turned over, with three minutes of evaporation before the other surfaces are removed and the egg yolk washed。
15
Slices when cooled and placed in seals and freezers。