Homemade Luncheon Meat
1.
The pork stuffing and egg are ready, soak the green onion and ginger in cold water, just a little water.
2.
The second processing of the meat filling, the more finely chopped, the more chopped, the more delicate the taste
3.
The minced meat is delicate and sticky
4.
Separate egg white and egg yolk for later use
5.
Take 2/3 of the egg white, stir well, add a little bit of water, and stir well. Add one teaspoon to one teaspoon of cornstarch and mix well, absorb for a while and add again, slowly until it is slightly thicker (Picture 3)
6.
Add a little sugar, a little thirteen spices, a little five-spice powder, an appropriate amount of salt (slightly salty), a little green onion and ginger water (add more meat puree, it will be thinner, not forming), and then add half of the starch paste , Start grasping clockwise (this will be delicate enough, and the strength will not dissipate), while grasping, add starch paste appropriately, not too thin
7.
Grasp it repeatedly until it becomes a very delicate and sticky paste.
8.
Dip your hands with water (not sticky), pick up the minced meat and beat it a few times, so that it will be firm, trim and shape, and then pat and press again to make the finished product compact and delicate. The shape is smooth on the surface, slightly concave in the middle, and in the middle when steaming. Will bulge up
9.
The gauze wraps the prepared minced meat tightly, with the folded side facing down
10.
Steam the luncheon meat on a tray with cold water for 30 minutes. After steaming the luncheon meat for 30 minutes, brush the egg yolk while it is hot, and steam for another 5 minutes (Picture 12), turn it over, brush the egg yolk, and steam for another 3 minutes
11.
The finished product after brushing the egg yolk liquid and steamed
Tips:
1 Minced meat must be finely chopped
2 Basically one egg white per pound of meat
3 The meat needs to be firm to make it delicate and firm
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