Chinese Food
Simple snacks made by yourself -- preserved pork (pork)
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I don't know if you've ever heard of meizhenxiang, a supermarket close to home. It specializes in buying all kinds of preserved meat or sausages. I like it. I think it's better than chips and beef jerky. Of course, thanks to an old mother who is willing to keep supplying the home. [Mini money barbecue pork] is one of my favorite products from his family. It's sealed, sweet, salty and delicious. When watching TV series, I'll take a small bag and chew it slowly. Then I'll order juice or something. It's a small day of nourishing. The only thing that bothers me is that I put it for a long time. The preserved meat is a little hard and dry. Besides, Chengdu Meizhi is delicious and spicy. There is absolutely no spicy flavor in his family It doesn't matter. It's not in the shop. Let's make it by ourselves. We can also make it while we eat it. Now we make it now. The thickness is with me. It's soft and hard. You can add any flavor you want~
Cooking ingredients
Cooking Steps
Step1:Group photo of dry materials.
Step2:Wet raw material discharge station.
Step3:Pour the pork filling, black pepper, white wine, soy sauce and sugar into the big bowl as evenly as possible.
Step4:Stir it with chopsticks. Stir it evenly. It is suggested to stir it for a while to make it taste even. The effect picture stirred out.
Step5:Two times. Slowly pour in the broken eggs. One side down and continue to stir in the same direction (this step is very difficult to take photos. The picture is a bit paste. Please forgive me).
Step6:Stir until the meat is sticky, as shown.
Step7:Take a piece of thick oil paper about the size of the baking tray, spread it on the chopping board, choose half of the better meat filling, and throw it on the oil paper.
Step8:Cover with a plastic wrap about the size of oilpape
Step9:Roll the meat stuffing through the plastic wrap into a sheet like oil paper (it's hard to grasp the shape at first, but believe me, practice makes perfect.)
Step10:Roll it as evenly as possible. The thickness is based on the thickness of the preserved meat you imagine ~ but the meat eating animals should not be too thick~^_ ≪ ~ tear up the wrap. Put it aside. I need it for the rest of the meat.
Step11:Put the oiled paper in the baking tray (in case, I used two layers of oiled paper).
Step12:Preheat the oven to 180 ℃. Place it in the middle of the oven. Bake for 10 minutes
Step13:At this time, we'll mix honey water. That is to say, honey water = 1-1. After mixing, we'll reserve it.
Step14:After 10 minutes, take out the preserved meat and brush a layer of honey water on the surface; then put it into the oven and continue to bake for 6 minutes. After taking it out, turn it over; brush honey water on the other side. OK, put it into the oven and bake for 3-5 minutes (be careful to scald your hands. At this time, we found that the preserved meat has become much smaller
Step15:Out of the oven ~ ~ I can't start eating. ~Remove the preserved meat from the oiled paper after it cools down (don't worry too much). Use scissors to cut it into the shape you like~
Step16:It's a success to eat.. PS. the other half of the meat filling is baked in this way.
Cooking tips:1. Material description-1) the meat stuffing should be thin as much as possible. But it is not hard to use the whole lean meat. I have made the meat stuffing with different proportion of fat and thin twice. In fact, it is the problem of taste. The meat stuffing with fat meat will be a little greasy, a little soft and the whole lean meat will be stronger. I secretly used Wuliangye at home. The effect is excellent. There is a strong smell of wine in the preserved meat. It doesn't taste like wine. White wine just forces out the smell of meat. If it doesn't, you can use other [any white wine] 3) if you change black pepper into chili powder, it's the favorite spicy taste of Chuanmei paper. It's worth a try. 2. Operating instructions-1) when rolling out the meat shop, the overall thickness is not very important. Of course, it should not be too thick. That's meat cake But. Be sure to pay attention to uniformity
