Chinese Food
Homemade lunch meat
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I believe many people remember the delicious food in a small tin when they were children. No matter how old the baby is, it's hard to refuse the delicious taste of lunch meat. Stew bowl of rice, cook bowl of porridge, make a small cake, next noodles, lunch meat seems to have nothing against the main food. For each meal, you only need to cut some lunch meat and eat it with fresh vegetables to achieve balanced nutrition. It is also very convenient and fast. It's not difficult to make lunch meat at home. And because there is no additive, the lunch meat is the color of the meat itself. It's not as bright red as the market lunch meat. It's also healthier.
Cooking ingredients
Cooking Steps
Step1:Chop the ginger, scallion and garlic separately. Put them in a bowl.
Step2:Add 50ml water to soak. Later, we will use ginger, scallion and garlic water to deodorize the pork. If the baby can't accept the taste of ginger, scallion and garlic, you can use a little lemon juice or cooking wine instead.
Step3:Break up the eggs. Add 10g flour, 20g corn starch and 10ml water. Mix well. Add the egg liquid to make the lunch meat taste smoother. If the baby is allergic to eggs, it can not be added. But you can add a little vegetable oil when you stir the meat. Proper amount of flour and starch can help the pulp to form, keep moisture and avoid dryness.
Step4:Wash the skinless front leg meat, which is three parts fat and seven parts thin. Cut into small pieces. In addition to the front leg meat, you can also use plum blossom meat, fat and thin. The lunch meat you make will not be firewood.
Step5:Put it into the blender. Filter the ginger, scallion and garlic water and pour them in together.
Step6:Beat into even and delicate meat paste. Stir as many times as you can. Make sure that the ash of the meat is always fine.
Step7:Pour it into the egg mixture. Add 2G sugar, salt and raw soy sauce. Salt and sugar are not only for seasoning, but also for antisepsis and prolonging storage time.
Step8:Use chopsticks to stir clockwise until it is strong. If you're left-handed, it's OK to turn it counter clockwise. In a word, stir it in one direction. Make 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.
Step9:Take a square high temperature resistant glass container and pour in the stirred meat paste. In order to facilitate demoulding, a thin layer of vegetable oil can be applied around and at the bottom of the container.
Step10:Use the back of the spoon to compact the meat paste. After the surface is trowelled, use the tin paper to seal the opening tightly. The meat mud must be compacted, or there will be bubbles in it after steaming. Tin paper is resistant to high temperature. It is not recommended to use preservative film. It can be sealed with a flat plate buckle to prevent the influence of water vapor during steaming.
Step11:Put cold water in the pan. Turn to medium heat and steam for 35 minutes.
Step12:Take it out and cool it. Cut it into small pieces. It's very suitable to mix porridge with rice and noodles. If you want a more beautiful color, you can add a little red koji powder when you make it. It will be as red as the lunch meat on the market. On the marke
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Cooking tips:There are skills in making delicious dishes.
