Chinese Food
Lunch meat ￨ tight Q bullet without adding
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You really like to eat lunch meat. You know how bad the lunch meat in the supermarket is when you make your own. I really can't find my own taste in the supermarket. This recipe is done according to the rules. Novices also have no failure. I'll write the notes at the end.
Cooking ingredients
Cooking Steps
Step1:100g starch, 60g flour and 1 egg white. Add 100ml water and mix well to make a batter.
Step2:Rub 20g ginger into mud and squeeze out ginger juice for standby.
Step3:2 jin of plum meat to fat and pigskin. Then half stir into meat stuffin
Step4:Half chopped into mea
Step5:Mix the two meat fillings and add 1 shallot and onion powder. Step 2: ginger juice. Add 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce. 1 tablespoon of cooking wine. 1 tablespoon of sesame oil. 2 tablespoons of sugar. 1 / 2 teaspoon of chicken powder, salt, white pepper powder, five spice powder and red koji powder respectively. Stir to make it mixed evenly.
Step6:Pour the meat into the batter and stir in one direction.
Step7:Brush a layer of oil in the glass bow
Step8:Pour in the meat filling three times. Pour and compact once. Then seal it with tin paper.
Step9:Steam in a steamer for 50 minutes to 1 hour.
Step10:Don
Cooking tips:Many novices may have loose lunches or air holes when they just make them. 1. Mixing is very important. Put it in the same direction. It's hard to stir it hard. The lunch meat will not be loose. 2. Half of the meat is minced. Half of the meat is minced. The machine minced meat will make the meat more viscous and easy to form. And the purpose of mincing meat is to increase the Q elasticity of the taste. 3. Meat must be compacted. So pour it in 3 times. Exhaust as much as possible. You can choose a glass container or a bread mold (the mold with the lid is better) 4. Don't cut the steamed meat in a hurry. At this time, it's easy to cut loose. I cut the meat when it's hot, but it's obviously not as smooth as the frozen lunch meat. Pay attention to the above points to easily make tight q-shells of pork and vegetables are delicious skills.
