Make it yourself------------【Homemade Healthy Luncheon Meat】
Overview
Speaking of luncheon meat, the most tempting thing is the moment you open the tin box, the rich aroma of meat and the delicate minced meat will instantly whet your appetite. Luncheon meat is a canned compressed minced meat, usually made from pork, beef or chicken. Cut it into slices and use it to make hot pot, make snacks, and put it in steamed buns or bread slices. It is very convenient. Since a small amount of preservatives sodium nitrate and sodium nitrite are added to luncheon meat during the production process, these salts are harmful to the human body. It is okay to eat them in moderation, but do not eat them for a long time. By making it yourself, you can still eat delicious lunch meat, without any additives, healthy and delicious! Especially for office workers, make some on weekends or when you have free time, store it in the refrigerator, and cut a few slices when eating. It is a good choice as a snack or side dish.
Tags
Ingredients
Steps
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Chop the minced meat you bought into minced meat, the finer the better (you can also put it into a food processor and puree it)
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Pour the minced onions and ginger onto the minced meat, then chop. In this way, the flavor of onion and ginger can be better integrated into the minced meat. Just chop the onions and ginger as well. The finer the chops, the better.
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Prepare an egg, separate the egg white and egg yolk, pour the egg white into the minced meat, and reserve the egg yolk.
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Appropriate amount of water starch, about 5 tablespoons.
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Add an appropriate amount of cooking wine, one and a half spoonfuls of salt, and one spoonful of five-spice powder to the minced meat and mix well. Pour in the water starch and mix evenly. Adding water starch to the meat filling will not make it sticky, and there is no need to add water. Adding water starch can better control the consistency and make it easier to chew.
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Add the egg whites to the meat filling and set aside the egg yolks. The egg white coats the surface of the meat filling, and it tastes smooth and tender. After adding all the ingredients, use chopsticks to stir the meat filling in one direction until it is firm.
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Prepare a piece of gauze and wet it with water so that the meat filling will not stick to it easily; pour the meat filling on the gauze.
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Wet your hands with water, shape the meat filling and press it with your hands. Start wrapping the meat stuffing from one end of the gauze, and press the meat paste tightly so that the steamed lunch meat will be firm inside and the meat will not fall apart easily.
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Wrap the meat filling tightly with gauze.
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Boil the water in the pot, put it on the grate, and steam over high heat for 25 minutes. At this time, it is almost done.
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Uncover the gauze and use a brush to evenly apply a layer of egg wash on the surface of the luncheon meat using the egg yolk left just now.
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Cover the pot and steam until the egg liquid solidifies.
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Applying a layer of egg liquid can make the surface of the lunch meat more elastic and richer in flavor. If you don't like egg yolk, you don't need to apply it.
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After the egg liquid is solidified, turn the lunch meat over and continue to apply the egg liquid. After spreading evenly, continue to steam until the egg liquid is solidified. Take out, slice and serve. (I applied it three times in total, so the color becomes more yellow after steaming)
