“The idea of luncheon meat has a long history, going back at least two or three years.
Not once, out of fear of rejection.
When the light came to 2013, sausage season was approaching, and someone mentioned ham sausage.
Finally determined to operate once.
There are many recipes, most of which are the same.
Finally, I chose Lao Yang’s food list.
The reason is simple: as far as the eye can see, only Lao Yang has a clear number of ingredients.
For an idiot who has trouble seeing the right amount and the wrong amount, there is nothing like a clear number.
According to the sheet, just don’t understand, why brush eggs on the surface?
In my mind, when the canned luncheon meat was opened, I saw only oil, but no eggs.
Is light soy sauce for flavor or for color?
A pour in, suddenly associated with soy sauce meat package.
Despite the doubts, but also according to the prescription, in order to test the effect.
I wanted to buy the ready-made meat, but I was assigned a piece of meat instead.
Ok, chop it yourself ~ that quantity seems too little, I guess the cooking machine is not easy to beat.
Originally intended to press fat three thin seven or fat two thin eight to use this meat, did not think of this meat is too thin, thin piece of fat paste on the lean meat.
Deliberately separate weight to weigh, it is just right is thin nine fat one!
And the end result is ~ chai!
It’s too hot!”
How to make Homemade Luncheon Meat?
Cut the pork into mud with a knife and then beat it repeatedly with the back of the knife.
Chop the onion and ginger finely and add to the minced meat.
Add the ingredients to the meat and beat it repeatedly in one direction.
Add the starch, mix well and let stand for 20 minutes.
Wrap it in cloths, put it into the mould and press it again and again.
Steam for 20-25 minutes over high heat. Remove and remove cloths. Brush egg yolks and steam for another 5 minutes.
Remove, turn, uncover the bottom of the drawer cloth, brush the egg yolk, steam for another 5 minutes.
Finally you get the Homemade Luncheon Meat.
It is best to use fat three thin seven pork, taste will be better, and not too wood.
Also can need not mold, wrap cloth steamer directly.
Let cool and then cut pieces not easy to come loose.