Chinese Food
Homemade lunch meat
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Cooking ingredients
Cooking Steps
Step1:Raw materials are ready - the pork forelegs are tender and slightly fatter than the rear buttocks. The lunch meat is delicious and not woody; the onion and ginger are deodorized and fresh. The amount can be more; the egg plays the role of adhesion and expansion; the pueraria powder I use for starch. The viscosity is slightly poor. Potato starch or sweet potato starch can be used. The amount should not be too much, so as to avoid the taste powder is not delicious; oyster sauce and black pepper play a role Salt has the function of deodorization and freshness preservation. It is slightly heavier than the usual saltiness of stir fried vegetables. The amount of cold water is appropriate. Adjust according to the water content of meat fillin
Step2:Cut ginger into thin silk and scallion into inch sections. Put them into a large bowl. Pour cold water into the scallion and ginger bowl. Hold and knead with your hands for a few times to make the ginger juice and scallion juice permeate into the water. Put scallion and ginger water in the meat filling to remove the smell and increase the fragrance. It will not be bothered by the ginger and scallion
Step3:Starch, salt, black pepper, oyster sauce, 1 whole egg and 1 egg white are put into the mixing tank; the extra yolk is used to brush the surface of the lunch meat behind to increase the color
Step4:Use a scraper to mix these materials evenly, especially if the starch is in the form of large granules, it must be crushed with a scraper and completely mixed with the liquid materials
Step5:Pour the meat stuffing into the starch egg melt
Step6:I use the chef's machine. I use the page stirring paddle to beat the meat stuffing. If there is no chef's machine or other auxiliary machine, I will mix it manually
Step7:Mix all the ingredients slowly. At the beginning, the meat stuffing is not smooth. So filter the onion and ginger water and pour it into the meat stuffing one by one until the meat stuffing is mixed with all the ingredients. Emphasize that there are some hanging meat stuffing on the mixing paddle. This is caused by not removing the clean fascia. Therefore, if you pay special attention to the delicate taste, it is suggested to take a little time The fascia was completely cleane
Step8:The meat stuffing is moderately hard and soft. It can stay for a while when picked up with a scraper. It falls slowly. Some of it can be hung on the scraper
Step9:Prepare a non stick mold. I use kuxinyi's hot dog mold and pound cake mold. There is a non stick coating inside, so there is no need to apply oil. If using ceramic or heat-resistant glass containers, you can apply a little oil on the bottom
Step10:Scoop the meat stuffing into the mould with a scraper. Press the porcelain solid gently. Smooth the surface
Step11:Into the steamer. 110 degrees 40 minute
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Cooking tips:1. Because there is no extra preservative and other ingredients in the self-made lunch meat, do not make a large amount of it at a time. It is better to meet the requirement of 35 days for the family. The prepared lunch meat can be sliced as you eat it. It can be refrigerated and preserved in the refrigerator. It can be eaten directly cold in the first three days. If it is put for a long time, it is better to eat it in a wide and hot way, such as boiling soup, noodles, fried vegetables, etc.; 2. The seasoning used can be based on your own mouth Adjust the flavor. For example, put pepper powder, pepper powder, etc.; 3. Try to unify the molds so that the maturity is the same; the steaming time is adjusted according to the size and depth of the molds used and the thickness of the meat filling. There are skills in making delicious dishes.
