Chinese Food
Homemade lunch meat
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Remember the delicacy in the tin? When I was a child, I went for a spring outing. The children's mother would always help them prepare a pot of lunch meat and put it in their schoolbag. Take it out and share it with you. I'll take one piece of toast and eat it. The barbaric one will eat it directly. Childhood memories of such delicious food will not fade over time. But today's food safety is really worrying. With the black workshop news often popping up in TV newspapers, today's mothers may not dare to buy canned luncheon meat for children to eat. Is our children really going to have no chance of such delicious food? In fact, homemade lunch meat is very simple. Let delicious food jump out of the can. Don't worry about eating blood neck meat any more~-
Cooking ingredients
Cooking Steps
Step1:Sift the corn starch and flour. Add the broken half of the egg. Then add the water. Mix well with the eggbeater. Melt all the flour.
Step2:Mince the peeled pork leg meat into minced meat. Add it to the batter. Stir with chopsticks. Let the minced meat absorb the batter and water.
Step3:Add chopped scallion and ginger.
Step4:Add in the soy sauce. Add in the sugar, salt and Monascus powder.
Step5:Put all the materials together. Then pick up two chopsticks. Press clockwise (if you can, anticlockwise is OK. Follow one direction) to stir. Be sure to use force. And make sure that all the meat can be stirred in place in the process. In the process of mixing, you can feel the meat has more and more viscosity and toughness. Stir until the meat is tight and tough.
Step6:Take a small toast mold. Brush a layer of oil inside. Then put in the minced meat. Press it tightly. Flatten the surface.
Step7:Cover a dish on it to prevent water from falling into it during steaming. Steam over high heat for 25 minutes.
Step8:After steaming, let it cool a little bit. Then turn it upside down for demoulding. After cooling, put it into the refrigerator for refrigeration. Slice it and eat it.
Step9:It's delicious to eat directly. It's also delicious in sandwiches. Made a Pocket Sandwich
Cooking tips:* * the best choice for meat is the fat and thin pork leg. The proportion of fat and lean meat is about 1-2. If it is too thin, it will feel dry. **Red koji powder is for better coloring. It's steamed out with tender pink. A little bit is OK. If you put too much, it will turn into blood red (it's terrible to nourish your brain by yourself). It can also not be put. **The size of the toast mold I used is relatively small. The internal size is 14 * 8 * 5. All the raw materials are just full. If the quantity is large, you can use a larger toast mold. You can also put it in a glass lunch box. **It is easier to cut after cooling. It is not easy to scatter. Lunch meat is better when it's cold. So be sure to refrigerate it. It's delicious in a sandwich. There are skills in making delicious dishes.
