Home-made Luncheon Meat

Name: Home-made Luncheon Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g pork; 130g Luncheon Meat Seasoning; 350g Shimizu

by Love braised pork

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The Spring Festival is about to come, and the festive table also needs some convenient and fast cooked food. Prepare it in advance. If there are guests, some people will cook and some will cut the cooked food, and a large table of delicacies will be presented in front of you in a while. Cooked food is naturally inseparable from meat. I prepared a home-made luncheon meat. Speaking of luncheon meat, it is the only variety that can be used to relieve gluttons when I was young. It has a special fragrance. When I grow up, I eat less. Now I sell seasonings. Yes, as long as you prepare the meat yourself, beat it into a very delicate mash, and steam it with seasoning, it will be luncheon meat, which tastes similar to the one you ate when you were a child. "

Ingredients

Home-made Luncheon Meat

1. Prepare pork, luncheon meat seasoning and water.

2. Wash the pork, remove the skin, remove the fascia, and cut into small pieces (Try to prove that I cut too much, so it is better to dice.)

3. Take 130 grams of luncheon meat seasoning and add 350 grams of water and mix thoroughly

4. Pour the cut pork into the cup of the wall-breaking machine (don’t beat the pork too much at one time, it is not easy to stir, and the load on the machine is also large, it is best to beat it twice.)

5. Then add the tuned luncheon meat seasoning

6. Beat twice with the sauce stall (if it is not easy to stir, assist the cooking stick.)

7. Until the meat is stirred into a mashed meat on it. (The finer the mashed luncheon meat, the better it tastes.)

8. Put the meat mash in a greased or oiled paper container, press the surface flat, and if there are large bubbles, use a bamboo stick to tie it.

9. Put it in a steamer and steam over medium heat for one hour.

10. When the time is up, let it cool a little and take out a button and it will come out. You can see that the steamed luncheon meat has expanded a lot, right? In the past, ordinary meat grinders did not have this effect.

11. It's good to slice and eat after cooling, or to make soup in a hot pot. It tasted great when it was sandwiched in toast the next day.

Tips:
If you use a regular meat grinder or cooking machine, don't add so much water.
The ground meat is very sticky, so be sure not to stir too much at once, or the load will be too big.