1. Prepare 250 grams of beef (Hint 1: The choice of meat can be beef, pork or chicken. The fat-to-lean ratio depends on your preference. If you prefer fatter, choose Fatty: Lean == 3:7 or Fatty: Lean Meat == 4:6 is better; if you don’t like fat, choose lean meat. I think luncheon meat made with lean meat is also delicious as long as the sizing is in place.)
2. Put the beef in a large bowl, put an appropriate amount of cold water over the surface of the beef, add a few peppers, soak them aside for 20 minutes, and then rinse them with clean water (hint two: the purpose of soaking is to remove the surface of the beef and the fibrous tissue. Blood water, to achieve the purpose of removing fishy, adding pepper to the beef can also be used to remove fishy)
3. The washed beef is sliced thinly with a knife
4. Then use a knife to chop into minced meat, continue to use a knife to chop the minced meat
5. Until the minced meat is chopped into delicate meat sauce that can be brushed (Hint 3: The meat sauce does not have to be chopped, you can also use a cooking machine to beat the meat sauce finely, but if you have time, I suggest slowly Chop it with one knife, the minced meat is the most fragrant only when it is chopped)
6. Place the chopped meat sauce in a bowl, pour 1 tablespoon of vegetable oil, and add 1/2 teaspoon of salt
7. Grab and mix the salt and beef with your hands until the salt and beef are fully grasped and mixed evenly
8. Grab the mixed meat sauce and set it aside for 10 minutes to make the beef fully absorb the taste of fat and salt (Hint 4: Adding cooking oil to the ground beef can make the meat more smooth and tender. The purpose of adding salt is to let the beef absorb The salty taste of oil and table salt achieves the purpose of tasting. This practice is called "stuffing" by Shanxi people)
9. Add 1/4 teaspoon of thirteen spices or five-spice powder to the meat sauce
10. Add 1/4 teaspoon of black pepper powder (Hint 5: It is best not to use light soy sauce, dark soy sauce and other condiments that are easy to color, one is easy to deprive the meat itself of umami, and the other is luncheon meat after coloring. The color will be much inferior, missing the light red that luncheon meat should have. In addition, the use of condiments is also very simple, do not add a lot of spices, just five-spice powder or thirteen-flavor, pepper powder or choose one according to the type of meat Spices can be)
11. Add 1/4 teaspoon sugar (hint 6: beef likes sweet and not salty, adding some sugar can increase the umami taste of beef)
12. Grab and mix the seasoning and beef with your hands until the seasoning and beef are fully grasped and mixed evenly. At this point, the seasoning process of the meat sauce is over
13. Prepare 2 eggs, separate the egg whites and the yolks, and put them in a small bowl
14. Add 2 tablespoons of cornstarch or dry starch to the egg whites
15. Stir the cornstarch and egg whites with a spoon to form egg whites cornstarch paste, use a spoon to scoop up the cornstarch paste to pull out long strands.
16. Pour the prepared egg white cornstarch paste into the beef sauce in batches (Hint 7: Use egg whites for sizing meat fillings can deeply lock the moisture contained in the meat fillings, increase the stickiness of the meat fillings, and ensure the tenderness of the meat fillings. Taste. The amount of egg white and starch can be changed according to the amount of meat filling, and the egg white cornstarch can be made to draw out long filaments. At this time, the adhesive force of the cornstarch is the strongest)
17. Each time you pour the cornstarch, mix the cornstarch and beef with your hands evenly (Hint 8: It is best to pour the egg white cornstarch into the meat in batches, and pour the cornstarch each time with your hands and mix evenly. Go to the next operation. Pour the meat in batches and stir it in batches, which will help the meat stick to be tighter. There is no air circulation between the meat fillings during steaming, and the steamed luncheon meat will be tighter)
18. Grab the mixed beef sauce and rub it with your hands, you can feel delicate and smooth
19. From a visual point of view, the beef sauce after sizing is more than that before sizing. The sizing meat filling is set aside for 10 minutes (Hint 9: The meat filling that has just been sizing, the surface slurry has not been completely covered by the meat). Filling absorption, 10 minutes of making the paste can make the slurry completely absorbed by the meat filling, the more fully the slurry is absorbed by the meat filling, the tighter the meat of the steamed luncheon meat)
20. Dip a small amount of cold water with both hands, put the good beef sauce in your hands, and pat with your hands to form a flat rectangle. (Hint 10: dip your hands in cold water and pat the meat, the meat is more neat and not easy to stick to your hands, and it is also conducive to the smooth surface of the meat)
21. Put the meat sauce on a clean kitchen gauze and adjust the edges and corners of the meat sauce with your hands
22. Roll up from one side of the gauze and wrap the meat sauce (Hint 12: When wrapping the meat filling, be sure to press the meat filling tightly, so that the steamed luncheon meat is tight and not easy to loose)
23. Put enough cold water in the pot, support the steaming rack, place the gauze on the steaming rack, cover the pot, and steam for 20 to 30 minutes on high heat (Hint 13: The steaming time varies with the amount of meat filling, and the maturity is determined Insert a chopstick into the meat filling, as long as the meat filling does not stick to the chopsticks)
24. Steam until the beef is cooked, remove the gauze, beat the egg yolk into egg yolk liquid, dip a brush into the egg yolk liquid
25. Use a brush to evenly brush a layer of egg yolk liquid around the steamed beef (tip 14: brush a layer of egg yolk liquid to have a more beautiful color, or not to brush)
26. After brushing the egg yolk liquid, put the beef back into the steamer, cover the pot, and steam for 5 minutes on high heat until the egg yolk is set. Time steaming may make the meat become old)
27. The steamed beef is taken out and it is luncheon meat. Set it aside until it cools and then slice it (Hint 16: Steamed luncheon meat is cooled and then sliced, because there is a hot air flow between the freshly steamed luncheon meat, cut it The meat is easy to loose and stick to the knife. The meat of the luncheon meat after cooling is tight, and the meat will not be loose during cutting)
