Yak lunch meat

Yak lunch meat

Overview

It’s actually the lunch meat form of beef meatballs. The method is slightly modified and marinated in ginger-garlic cooking wine for a long time to remove the heavy smell of yak. Unexpectedly, the effect was not bad. I was thinking about what kind of mold to use to give it a square shape, and suddenly I thought of the half lunch box that had been saved but had never been used. I took it, smeared it with lard, filled it with meat paste, and it just fit the box. It was really a prophetic thing. How to fill and compress the meat paste so tightly that no gaps are left is not an easy task. I thought it was almost done, but when I cut it into pieces, I could still see some holes. How are those machine-filled luncheon meats made?

Tags

Ingredients

Steps

  1. Wash the beef, add ginger and garlic cooking wine and marinate for more than 2 hours

    Yak lunch meat step 1

  2. Remove the beef and cut into cubes

    Yak lunch meat step 2

  3. Chop ginger and garlic into fine pieces

    Yak lunch meat step 3

  4. Put the ginger, garlic and diced beef into a food processor and blend into a pulp

    Yak lunch meat step 4

  5. Add all seasonings

    Yak lunch meat step 5

  6. Beat evenly

    Yak lunch meat step 6

  7. Pour water into starch

    Yak lunch meat step 7

  8. Mix into a uniform starch paste

    Yak lunch meat step 8

  9. Pour into the meat slurry in batches and beat

    Yak lunch meat step 9

  10. Beat until the meat slurry becomes gelatinous

    Yak lunch meat step 10

  11. Pour into the lunch meat box, fill and press tightly

    Yak lunch meat step 11

  12. Place into a pot of boiling water

    Yak lunch meat step 12

  13. Steam over medium heat for 15-20 minutes

    Yak lunch meat step 13

  14. Take out of the pot

    Yak lunch meat step 14

  15. Cool slightly and drain

    Yak lunch meat step 15

  16. Slice and plate

    Yak lunch meat step 16